# Components:
→ Meats
01 - 2 cups cooked chicken breast, shredded
→ Vegetables & Pickles
02 - ½ cup dill pickles, finely chopped
03 - ⅓ cup celery, finely chopped
04 - ¼ cup red onion, finely chopped
05 - 1 jalapeño, finely chopped (optional)
→ Salad Base & Dressing
06 - ⅓ cup mayonnaise
07 - 2 tablespoons Greek yogurt
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon pickle juice
10 - ½ teaspoon smoked paprika
11 - ½ teaspoon crushed red pepper flakes
12 - Salt and freshly ground black pepper, to taste
→ Bread
13 - 4 slices rustic sourdough or multigrain bread
→ Garnish
14 - Fresh dill, chopped
15 - Extra pickle slices (optional)
# Directions:
01 - Preheat oven to 375°F. Arrange bread slices on a baking sheet and toast for 8-10 minutes, flipping halfway to achieve a golden, crispy texture.
02 - In a large bowl, mix shredded chicken with finely chopped dill pickles, celery, red onion, and jalapeño if using.
03 - Whisk together mayonnaise, Greek yogurt, Dijon mustard, pickle juice, smoked paprika, and crushed red pepper flakes in a separate bowl. Season with salt and black pepper.
04 - Pour dressing over chicken mixture and toss thoroughly until evenly coated. Adjust seasoning as needed.
05 - Spoon a generous portion of the chicken salad onto each toasted bread slice.
06 - Top each toast with chopped fresh dill and extra pickle slices if desired. Serve immediately.
