Chicken Salad Melt (Print Version)

# Ingredients:

01 - 1 cup shredded chicken from a rotisserie.
02 - 1/4 cup plain Greek yogurt.
03 - 1/4 cup mayonnaise.
04 - 2 teaspoons fresh lemon zest.
05 - 1/4 teaspoon freshly cracked black pepper.
06 - 1/4 cup finely chopped celery.
07 - 1/4 teaspoon table salt.
08 - 2 teaspoons Dijon mustard.
09 - 1/4 cup thinly sliced red onion.
10 - 8 slices of whole-grain bread.
11 - 4 slices of creamy American cheese.
12 - 1 medium tomato, cut into slices.
13 - 2 tablespoons melted unsalted butter.

# Instructions:

01 - Stir together yogurt, mayo, mustard, celery, and lemon zest. Toss in the chicken and onion until everything's coated.
02 - Spread 1/4 cup of the chicken mix on the unbuttered side of bread. Lay on tomato, cheese, then close with bread (buttered side up).
03 - Warm up a skillet over medium-low heat. Cover with a smaller lid and toast each side for 3-4 minutes. Keep warm while others cook.

# Notes:

01 - Prepare chicken filling in advance for easy meals later.
02 - Press down while toasting for ultimate cheese meltiness.
03 - Using Greek yogurt keeps things lighter.
04 - This is perfect for leftover chicken.
05 - Serve straight from the pan when they're warmest.
06 - Toast sandwiches a few at a time for the best texture.

Back