Published: August 29, 2025
This Herbed Chicken Salad Toastini is perfect for a hot summer day. Made with tons of fresh herbs, garden veggies, less mayo, and easy chopped chicken, this recipe is quick to put together and perfect for a high protein meal prep staple.
Why You Will Love This Recipe
Easy: This recipe comes together in under 30min.
Herbal: Summertime is booming with fresh herbs. Use them in everything! From herbal lemony potato salad to herbed tomato salad to herby chicken tostini, herbs make everything better.
Nutritious: High protein, high nutrient
Perfect for Meal Prep: Make a big batch of this recipe and enjoy it for days.
Try this as an open faced sandwich: I love this as an open faced sandwich, a thick slice of sunflower seed rye bread, sliced tomatoes, and a couple scoops of this herbal chicken salad.
Ingredients
Chicken
Dressing
Veggies
Herbs
Walnuts – for some extra crunch!
Crusty Bread – Pick your favorite crust bread and cut thick slices for a delicious toastini to pair with this chicken salad.
Step By Step Instructions
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Cook the Chicken
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Pressure cook, poach, or roast chicken until fully cooked (165°F internal temp). Let cool slightly, then shred or chop into bite-sized pieces.
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Tip: If using leftover or rotisserie chicken, this step is already done — a great shortcut for busy days.
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Make the Dressing
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In a small bowl, whisk together Greek yogurt, mayo, olive oil, lemon juice and zest, Dijon mustard, garlic, salt, and black pepper until smooth and creamy.
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Assemble the Chicken Salad
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In a large bowl, combine the chicken, eggs (if using), celery, red onion, green onion tops, and walnuts.
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Pour the dressing over and toss until evenly coated.
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Add Fresh Herbs
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Fold in about ⅓ cup of chopped fresh herbs (chives, basil, thyme, mint, oregano, tarragon, or sage — mix and match what you have).
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Tip: Add delicate herbs like basil and mint last so they stay fresh and bright.
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Toast the Bread
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Lightly brush baguette slices or sandwich bread with olive oil and toast until golden and crisp.
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Build the Toastini
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Spoon the herb chicken salad generously over each toasted slice. Garnish with extra herbs or a sprinkle of lemon zest if desired.
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How To Serve This Recipe
- Chicken salad wrap or sandwich
- Served wrapped in lettuce cups
- Served alone along side potato salad
- Chicken Salad tostini
What is your favorite way to enjoy this recipe?
Recipe Variations
Change up the herbs! Use fresh herbs for this recipe.
More veggies. Add veggies like radishes, mild peppers, or even cucumber.
Change up the nuts. Change it to seeds.
Change up the tostini.
Use leftover chicken breast, thigh, or both. Or use a chicken alternative!
Storage Suggestions
Chicken Salad (without bread):
Store in an airtight container in the refrigerator for 3–4 days. Stir before serving, as the dressing may settle or thicken slightly.
Meal Prep Tip:
Keep the chicken salad and toasted bread separate. Pack the salad in small containers and bring bread or crackers to assemble when ready to eat.
More Recipes You Will Love
Quick and Easy Creamy Rotisserie Chicken and Sweet Potato Soup
Copycat Panera Thai Chicken Soup That Tastes Even Better at Home
Herb Chicken Salad Toastini
Equipment
- pressure cooker
- Tongs
- cutting board and knife
- shredding claws optional
- mixing bowls
- measuring cups and spoons
- Whisk
- zester
Ingredients
- 1 lbs chicken breast
- 1 lbs chicken thighs
- 2 stalks celery
- ¼ cup red onion
- ¼ cup green onions
- ¼ cup toasted walnuts
- ¼ cup greek yogurt
- 2 tbsp mayo
- 1 tsp Dijon mustard
- 1 lemon, juiced and zested
- ¼ tsp garlic powder
- ½ tsp salt
Fresh herbs
- ⅓ cup fresh herbs such as chives, basil, thyme, tarragon, parsley, mint, oregano, sage
Instructions
Cook Chicken
- Place chicken in the pressure cooker with 1 cup of water or broth and a pinch of salt.Seal and cook on High Pressure for 10 minutes (for breasts) or 12 minutes (for thighs).Allow a 5-minute natural release, then quick-release the rest of the steam.Remove chicken, let cool slightly, then chop or shred into bite-sized pieces.
Make Dressing
- In a small bowl, whisk together Greek yogurt, mayo, olive oil, lemon juice and zest, Dijon mustard, garlic, salt, and black pepper until creamy and smooth.
Assemble
- In a large mixing bowl, combine the shredded chicken, chopped eggs, celery, red onion, green onion tops, and walnuts.Pour the dressing over and toss gently until everything is coated.
Fresh Herbs
- Fold in about ⅓ cup of chopped fresh herbs (chives, basil, thyme, mint, oregano, tarragon, and sage — using each in the amounts suggested).Taste and adjust seasoning with more lemon, salt, or pepper if needed.
Chill and Serve
- Cover and refrigerate for at least 30 minutes for the flavors to meld, or enjoy immediately if you like it warm.Garnish with extra herbs before serving.
Notes
- Chives (2–3 tbsp) → fresh, oniony.
- Basil (1–2 tbsp) → sweet and peppery.
- Thyme (½–1 tbsp) → earthy.
- Tarragon (½–1 tsp) → anise-like, subtle.
- Mint (½–1 tsp) → refreshing.
- Oregano (½–1 tsp) → robust, peppery.
- Sage (¼–½ tsp, minced) → savory depth.
Nutrition
Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!
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