Every Helping
Sign in

Lunch recipe · from the recipe book

Lemon-Dill Chicken Salad Toasties

Juicy seared chicken folded into a tangy, creamy dill yogurt dressing with crisp celery, piled onto golden skillet-toasted whole-wheat bread.

Lemon-Dill Chicken Salad Toasties

Ingredients

  • 1 lb500 gChicken breast, boneless skinlesspounded to an even 1/2-inch thickness
  • 2¼ tsp10 gOlive oil
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 1 container (6 oz)150 gPlain Greek yogurt, nonfat
  • 2 stalks80 gCeleryfinely diced
  • ¼ cup chopped40 gRed onionfinely diced
  • 1 tbsp15 gLemon juice
  • 2 tsp10 gYellow mustard
  • ½ cup sprigs5 gFresh dillchopped
  • 8 slices256 gWhole-wheat bread8 slices
  • 1¼ cups chopped60 gRomaine lettuceleaves separated
  • ¾ cup chopped150 gTomatoessliced

Steps

  1. Season the chicken with half the salt and the pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken 5 to 6 minutes per side until golden and it reaches 165°F (74°C) in the thickest part. Move to a board and let it rest 5 minutes.
  3. Meanwhile, stir together the greek yogurt, lemon juice, mustard, dill and remaining salt in a bowl, then fold in the celery and red onion.
  4. Wipe out the skillet and toast the bread over medium heat, 1 to 2 minutes per side, until golden and crisp.
  5. Chop the chicken into small pieces and fold it into the yogurt dressing.
  6. Layer romaine and tomato on 4 slices of toast, pile on the chicken salad, top with the remaining toast, cut in half and serve.

Contains: Milk, Gluten. Some brands contain egg, soy.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 19, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book