• Make the chicken salad: Fill a medium saucepan with water and bring to a boil. Meanwhile, season chicken with salt and pepper. When water boils, reduce heat, add chicken, and simmer until cooked through, 8 to 10 minutes. Remove and let cool. Cut into 1/2-inch pieces. In a bowl, combine yogurt, mustard, chives, apricots, and almonds. Stir in chicken and season with salt and pepper.

  • Divide the lettuce and chicken mixture between two slices toast. Top each with remaining slices.

Reviews (1)

12 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
So delicious....make the night before so the flavors can marry-up. I ate mine in butter lettuce cups which made the chicken salad taste extra summery.