Traditional recipes

Open-Face Chicken Salad Sandwiches with Asparagus and Prosciutto

Open-Face Chicken Salad Sandwiches with Asparagus and Prosciutto


  • 1 pound slender asparagus, trimmed
  • 1/4 cup plain nonfat Greek-style yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 4 cups bite-size skinless cooked chicken pieces (from 1 purchased roast chicken)
  • 1/2 cup chopped fresh chives
  • Nonstick vegetable oil spray
  • 6 1/2-inch-thick slices rye bread (preferably square), lightly toasted
  • 2 green onions, thinly sliced
  • Small fresh chervil sprigs (for garnish; optional)

Recipe Preparation

  • Cook asparagus in pot of boiling salted water until just crisp-tender, about 3 minutes. Drain. Place asparagus in bowl of ice water to cool. Drain again. Pat asparagus dry and cut on diagonal into 3/4-inch pieces, leaving tips whole.

  • Whisk mayonnaise, yogurt, lemon juice, and mustard in large bowl to blend. Mix in chicken pieces and chives, then asparagus pieces. Season to taste with salt and pepper. DO AHEAD Can be made 6 hours ahead. Cover and chill.

  • Preheat oven to 375°F. Spray large rimmed baking sheet with nonstick spray. Arrange prosciutto slices in single layer on prepared sheet. Bake until prosciutto is crisp, about 15 minutes. Cool on sheet. Divide chicken salad among toasted bread slices. Sprinkle with green onions; top each with 1 prosciutto slice and garnish with chervil sprig, if desired.

Nutritional Content

One slice contains the following: Calories (kcal) 405.9 %Calories from Fat 45.2 Fat (g) 20.4 Saturated Fat (g) 3.5 Cholesterol (mg) 97.2 Carbohydrates (g) 18.2 Dietary Fiber (g) 2.7 Total Sugars (g) 2.4 Net Carbs (g) 15.4 Protein (g) 37.6Reviews Section

Open-Face Hot Chicken, Maple-Dijon Gravy & Buttered Spinach . . .

2 Wrap 4 cups (1 L) shredded chicken in tin foil and keep warm in oven.

3 In a medium saucepan, heat 1/4 cup (60 mL) butter over medium heat, whisk in flour and dry mustard until smooth. Slowly whisk in warm stock ½-cup (125 mL) at a time and continue to whisk. Only add more stock once it has been incorporated with the flour and has no lumps. Once all the stock is added, whisk in grainy mustard and maple syrup.

4 Increase heat to high and bring to a light boil, continue to whisk, and cook until the liquid has thickened and reduced to a gravy consistency, about 5 minutes. Season to taste if needed.

5 While sauce is thickening, heat remaining 1 tbsp (15 mL) butter in a medium saucepan over medium heat. Add spinach and cover. Cook for 3 minutes, stirring halfway through, or until spinach is wilted. Season to taste and set aside.

6 Toast bread slices, divide spinach amongst toast. Distribute chicken between slices, and top with warm gravy.

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