Buffalo Chicken Salad Toast

Course Lunch

Prep Time 10

Cook Time 30

Servings Servings

Calories 296kcal

Ingredients

3/4 Lb Chicken breast boneless skinless
4 tbsp Scallions Diced
4 tbsp Celery Diced small
1/4 cup Carrots peeled and shredded
8 Grape tomatoes quartered
1/2 cup Crumbled blue cheese plus more for garnish
1 tbsp Buffalo wing sauce or more if needed
2 tbsp Mayonnaise or more if needed
4 slices Sourdough bread lightly toasted
2 cups Spring mix

US Customary - Metric

Instructions

Simmer chicken in a pot of water over medium heat to an internal temperature of 160°F. Remove from water. Dice chicken into small bitesized pieces and refrigerate to cool fully.
Once cooled, thoroughly mix the chicken, scallions, celery, carrots, tomato, blue cheese, buffalo sauce, and mayo, in a bowl. Season with salt and pepper to taste. Add more mayo or buffalo sauce to your preference.
Lightly toast the bread.
Layer the bread with spring mix and chicken salad. Garnish with blue cheese.

Notes

Pro tip: Cut the chicken breasts into similar sized chunks to cook faster. (If the chicken is diced or cut too small prior to simmering in water it has the potential to dry out or overcook).

Nutrition