Chicken Salad Melt

I really started this with two large cans of Premium white chunk chicken, some celery and some greek yogurt, the basics for a chicken salad, right? Well  I started mixing and playing and this turned out really refreshing!

Ingredients

2 Large cans Premium white meat chicken
2 celery stalks
1 zuchinni
1 cup olives
1 cup Spinach
about 2 cups non-fat Greek Yogurt, use your judgement.
2 tbsp Parmesean cheese
2 tbsp basil pesto
Salt & Pepper ( I did cayenne too)
handlful of Grape tomatoes
1 clove garlic crushed
3 tbsp olive oil
4 slicees of bread (I used sandwich thins)



Drain the chicken the dump it into your mixing bowl, add in your olives.

Chop it all up.

Dice your zuchinni and celery and add it in. Mix the ingredients up. Add in your greek yogurt, basil pesto, salt and pepper. After you mix it up do a taste test and add some more salt and pepper if needed. Cut up your tomatoes and gently 'fold' them in. You don't want to be a psycho mixer with these bc then they will look old and mushy. Place the salad in the fridge.


Preheat your oven to 450

Lightly olive oil your bread, crush the clove of garlic over the bread, spread.

 Sprinkle about 1/2 tbsp cheese on each slice.

Top with spinach a tad olive oil & salt/pepper.

Pop in the oven for about 2-5 mins.

Bring them out and top generously with your chicken salad.