Dan makes this delicious wheat bread, and lately I’ve been very into chicken salad sandwiches on a big slice of it. In an attempt to make it a little bit healthier, I serve it open-faced over a ton of greens. Quick and fresh and filling – doesn’t get better than that!


  • 1 medium tomato, chopped
  • 5 oz. canned chicken
  • 2 slices wheat bread
  • lemon juice
  • salad greens
  • olive oil


Combine tomato, chicken and lemon juice. Toast the wheat bread. Toss salad greens with a drizzle of olive oil. Serve chicken salad over the toasted bread and salad greens, and sprinkle everything with salt and pepper.