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Herb Chicken Salad Tostini on a black plate with a silver spoon

Herb Chicken Salad Toastini

This Herb Chicken Salad Toastini is a fresh twist on a classic — shredded chicken, creamy yogurt-mayo dressing, and plenty of fresh herbs piled onto crisp toasted bread for the perfect snack, lunch, or party bite.
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Prep Time 30 minutes
Total Time 30 minutes
Course Breakfast, lunch, Main Course
Cuisine American
Servings 6 servings
Calories 328 kcal

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

herb suggestions:
  • 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

Calories: 328kcalCarbohydrates: 3gProtein: 30gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 125mgSodium: 393mgPotassium: 533mgFiber: 1gSugar: 1gVitamin A: 188IUVitamin C: 5mgCalcium: 35mgIron: 1mg
Keyword chicken salad
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