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Mediterranean Chicken Salad Loaded Toasts

Thick slices of rustic toast piled high with a creamy Greek yogurt chicken salad, colorful bell peppers, red onion, and crumbled feta cheese.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 toasts
Course: Brunch, Lunch
Cuisine: American, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken Salad Base
  • 3 cups cooked chicken shredded or cubed (rotisserie works well)
  • 0.5 cup plain Greek yogurt full fat or 2%
  • 0.25 cup mayonnaise
  • 1 tbsp lemon juice freshly squeezed
  • 1 clove garlic minced
  • 1 tsp dried oregano
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper freshly cracked
Mix-ins and Toppings
  • 0.5 cup red bell pepper finely diced
  • 0.5 cup yellow bell pepper finely diced
  • 0.25 cup red onion finely diced
  • 0.5 cup feta cheese crumbled, divided
Assembly
  • 4 slices rustic bread thick-cut (sourdough or country loaf)
  • 1 tbsp extra virgin olive oil for drizzling
  • Fresh herbs optional garnish (parsley or basil)

Equipment

  • Large mixing bowl
  • Small whisk
  • Chef's knife
  • Toaster or Oven broiler

Method
 

  1. In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, minced garlic, dried oregano, salt, and black pepper to create the dressing.
  2. In a large bowl, combine the shredded cooked chicken, diced bell peppers (red and yellow), diced red onion, and half of the crumbled feta cheese.
  3. Pour the dressing over the chicken and vegetable mixture. Toss gently until everything is evenly coated. Taste and adjust seasoning if necessary.
  4. Toast the thick slices of rustic bread until golden brown and sturdy.
  5. Arrange toast on a serving board. Heap a generous amount of the chicken salad onto each slice.
  6. Top with the remaining crumbled feta cheese, a drizzle of extra virgin olive oil, and a sprinkle of fresh cracked pepper and herbs if desired. Serve immediately.

Notes

For milder red onions, soak the diced onions in ice water for 10 minutes and drain well before adding to the salad. The chicken salad can be made ahead and refrigerated for 3 days; assemble toasts just before serving.