I like to serve the sandwich open-faced (without the second slice of bread) because, like everyone else, I'm also trying to watch calories. If you'd rather have a traditional sandwich, make sure to slice the sandwich in half open-faced first, then slice the top piece of toast in half and place it on top of the sandwich. Otherwise, the delicious insides will ooze out!
Servings: Serves 4
Ingredients 2 cups chicken breasts , diced1/2 cup mayonnaise1 Tbsp. Dijon mustard2 tsp. scallions , finely chopped2 tsp. parsley , finely chopped4 fresh basil leaves , finely chopped2 tsp. jalapeño , finely chopped2 Tbsp. celery , finely chopped2 Tbsp. fresh lemon6 slices seven-grain bread or 6 slices whole wheat bread2 medium tomatoes , sliced 1/4-inch thick1 ripe avocado1 lemon , cut in halfA pinch of kosher salt
Place the first 9 ingredients in a bowl and mix well.
Cut the tomatoes in 1/4-inch slices.
Toast 4 slices of the bread.
Spread 1/3 of a cup of chicken salad over toast and top it with four slices of tomato, a pinch of kosher salt and pepper.
Peel and seed the avocado, slice thin, squeeze lemon juice on both sides to keep it from turning brown. Add it to the sandwich.
Optional: Slice the jalepeño and add it to the sandwich.
You can serve this chicken salad in a pita pocket or on rye, sourdough or toasted ciabatta bread!