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Hummus Chicken Salad Toast


  • 1 Small Chicken Breast (6 oz, boneless, skin-on)

  • Pepper (&/or Salt-less Seasonings of your choice)

  • 1/3 Cup Hummus (of your choice)

  • 1/2 Lemon, zest and juice

  • 1 1/2 Tablespoons Olive Oil

  • 1 Medium Apple, cored and chopped

  • 2 Cups loosely packed Baby Spinach, chopped

  • 2 Tablespoons Fresh Parsley, chopped

  • 1/4 Teaspoon Cumin

  • 4 Slices 100-percent Whole Grain Bread


  1. Heat oven to 450°.

  2. Season Chicken liberally with Pepper (&/or Seasonings of your choice) and roast 20 to 25 minutes, until cooked through and a thermometer inserted in the middle reads 165°. Cool slightly. Remove skin and chop chicken in 1/2-inch pieces.

  3. In a medium bowl, stir together Hummus, Lemon zest and juice, and Olive Oil. Season with Pepper. Add Chicken, Apple, Spinach, Parsley, and Cumin. Toss to coat.

  4. To serve, lightly toast Bread and spoon Chicken Salad on top.

  5. Store leftovers in an airtight container in the fridge.

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