Open-Faced Chicken Apple Walnut Toasts

Name: Open-Faced Chicken Apple Walnut Toasts
Total time: 25 min
Yield: 2 servings
Ingredients: 10 oz skinless chicken breast (280 g); 1 tbsp mayonnaise (made with avocado oil) (15 g); 1/2 tsp dill (dried) (0.5 g); 2 tbsp chopped walnuts (14 g); 1 tsp apple cider vinegar (4.79 g); 2 apples; 1 dash salt (0.4 g); 1/2 avocado (68 g); 2 medium slice (4-3/4" x 4" x 1/2") sour dough bread (50 g); 4 cups chicken broth (960 ml)

Creamy chicken salad with crisp apple, walnuts, avocado, and sourdough for a fresh, filling lunch.

25 minServes 2lunch high-protein quick

488

Calories

40g

Protein

42g

Carbs

19g

Fat

Per serving, calculated from exact quantities.

Printable recipe sheet

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Gather

Ingredients

Tap to check off as you gather · serves 2

Cook

Method

1
Boil the chicken breast in chicken broth until the internal temperature reaches 165 degrees F (74 degrees C), or cook the chicken in a slow cooker. Once cooked through, shred the chicken using two forks. Confirm the poultry reaches 165°F (74°C) as measured with a food thermometer.
2
Wash and dice one apple.
3
Once the chicken has cooled, add mayonnaise, dill, chopped walnuts, apple cider vinegar, diced apple, and salt. Mix well.
4
Mash the avocado and spread it over slices of sourdough bread. Top each slice with the chicken salad mixture for an open-faced sandwich. Enjoy with a side of sliced apple.

Renee's note

“Let the chicken cool before mixing so the mayo stays creamy and the apples keep their crunch. Keep refrigerated at 40°F (4°C) or below. For transport, use an insulated bag with at least two cold sources, and discard food left at room temperature for more than 2 hours, or 1 hour above 90°F (32°C).”

Renee's tweak

Spread the avocado to the edges of each toast and mound the measured chicken salad through the center so every bite keeps both layers.

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