Say hello to my new go-to lunch – the chicken salad melt! It’s like a grilled cheese and a chicken salad sandwich combined. But open-faced because I feel like you get so much more when each piece of bread has all the fixings.
This idea popped into my head one day at the end of the week when I needed to use up the leftovers of the chicken salad I had prepped at the beginning of the week. Instead of making tuna melt, I thought why not chicken? It’s quickly become one of my favorite ways to enjoy chicken salad. I mean who doesn’t enjoy a toasted sandwich?!
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For this version, I whipped up an easy chipotle chicken salad (it’s so delicious!), but you can easily use your favorite or any leftover chicken salad you have! I have made this with my buffalo ranch chicken salad before and it’s also so good! You really can’t go wrong with what you use!
Why we love this chicken salad melt recipe
- quick and easy to make – ready in 20 minutes from start to finish!
- macro-balanced – there is protein from the chicken and cheese, carbs from the bread, healthy fat from the mayo, and fiber from the veggies and bread.
- customizable – use your favorite chicken salad or whatever you prepped this week.
Is chicken salad healthy?
Chicken salad can be a healthy addition to any diet. Chicken is packed with lean protein which is going to help fill you up and keep you full. It also usually has some veggies and fruit for micronutrients and fiber.
Store-bought chicken salad can be loaded with a lot of fat due to the amount of mayo used, which can add calories easily. When making it at home, you can control the calories and fat and also add more protein.
Ingredients
- bread – I love using sourdough, but your favorite kind will work. Make sure it is thick enough to hold all your toppings.
- shredded chicken
- red bell pepper
- red onion
- chipotle mayo
- lime juice
- honey – for a touch of sweetness to balance out the chipotle.
- sliced cheese – I like using pepper jack for a little kick, but any kind will work.
- salt and pepper
How to make a chicken salad melt
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Toast bread. Lightly toast bread in the toaster.
- Make chicken salad. Add shredded chicken, peppers, onion, mayonnaise, lime juice, honey, and a pinch of salt and pepper to a medium bowl and stir well to combine. Adjust according to taste.
- Make sandwich. Spread the chicken mixture over toasted bread. Top with sliced cheese.
- Bake. in the oven for 6-8 minutes until the cheese is melted. You can place it under the broiler for 1 minute if desired.
- Enjoy! Serve with sides of your choice and enjoy immediately.
The best bread for chicken salad sandwiches
For me, the bread you use for a sandwich is just as important as the fillings. Soft and tender on the inside, but crusty on the outside. You need it to hold up well! Here are some of my favorites:
- sourdough bread
- rye bread
- sprouted bread
- wholegrain bread
What to serve with chicken salad sandwiches
- fresh fruit – grapes, cherries, or berries
- fresh veggies – carrots, celery, or peppers
- side salad
- chips or crackers
- soup
Substitutions and additions
- bread – I love using sourdough, but your favorite kind will work. Make sure it is thick enough to hold all your toppings.
- shredded chicken – I like boneless skinless chicken breasts for this recipe, but chicken thighs (skin on or off) will also work the same. You can also use a rotisserie chicken from the store for convenience.
- red bell pepper – any color bell pepper will work.
- red onion – use green onion instead of red.
- chipotle mayo – any kind of mayonnaise will work. You can also use greek yogurt to add a little more protein and cut down on fat. You will need to add chipotle powder if doing so.
- lime juice – lemon juice will also work.
- honey – leave out if you don’t want any sweetener.
- sliced cheese – most kinds of cheese will work, but you do want something that will melt well. Some suggestions are provolone, mozzarella, and cheddar cheese.
Here are some additions you can add:
- sliced tomato – add on top of your chicken salad before the cheese (before it goes in the oven) to prevent the bread from getting soggy.
- sliced avocado – add on top of your chicken salad for some creaminess!
- spices – to pump up the flavor! Try garlic powder, chili powder, or paprika in the chipotle chicken salad.
More healthy lunch recipes
- healthy chicken salad with grapes and almonds
- healthy egg salad with greek yogurt
- chopped fall harvest salad
- chicken caesar pasta salad
- healthy tuna salad (no mayo)
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Chicken Salad Melt
ingredients
- 1 large or 2 medium slices of bread (2.2 ounces)
- 3/4 cup shredded chicken (3 ounces)
- 1/4 cup diced red bell pepper (35 grams)
- 2 tablespoons diced red onion (15 grams)
- 1 tablespoon chipotle mayo
- 1/2 tablespoon lime juice
- 1 teaspoon honey
- 1-2 thinly-sliced slices of pepper jack cheese (1 ounce)
- salt and pepper, to taste
- for topping – cilantro, parsley, green onions, hot sauce…
instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Toast bread. Lightly toast bread in the toaster. This will help ensure the bread doesn't get soggy.
- Make chicken salad. Add shredded chicken, peppers, onion, mayonnaise, lime juice, honey, and a pinch of salt and pepper to a medium bowl and stir well to combine. Adjust according to taste.
- Make sandwich. Spread the chicken mixture over toasted bread. Top with sliced cheese.
- Bake. in the oven for 6-8 minutes until the cheese is melted. You can place it under the broiler for 1 minute if desired.
- Enjoy! Sprinkle with fresh chopped cilantro and enjoy immediately. Serve with sides of your choice.
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This was soooo good! I cannot wait to have it again! The crispy sour dough bread was a good pairing. Tons of flavor!
So glad you enjoyed it! It’s definitely a favorite of mine too. Thanks, Jen!