Mediterranean Chicken and White Bean Toasts with Pickled Shallot Salad

These open-faced toasts are a celebration of texture and flavor. Creamy cannellini beans are mashed with yogurt, basil and dill, then spread onto golden sourdough and topped with tender chicken, crisp cucumber and juicy tomatoes. A quick-pickled shallot adds a bright, tangy kick that ties everything together.

Served alongside a simple mixed greens salad with Parmesan and the remaining pickled shallot, this meal is as satisfying as it is fresh. With 15 grams of fiber per serving, it’s a delicious way to support healthy digestion and balanced blood sugar.

Log in to save recipes and build weekly shopping lists.

Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit Cannellini BeansView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

2 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Zest the lemon, then quarter it. Halve, peel and thinly slice the shallot. Drain and rinse the cannellini beans. Pick the dill fronds and chop them roughly. Trim the cucumber and slice into rounds. Halve the grape tomatoes.
2. In a small bowl, squeeze the juice from one lemon wedge. Add a pinch of sugar and a pinch of salt, then stir in the sliced shallot. Set aside to pickle while you prepare the rest.
3. Place the rinsed beans in a medium bowl and mash them with a fork until mostly smooth but still chunky. Stir in the yogurt, mayonnaise, basil paste, half of the pickled shallot, half of the chopped dill, juice from another lemon wedge and salt and pepper to taste. Adjust seasoning as needed. Set aside.
4. Toast the sourdough slices until golden and crisp.
5. In a large bowl, whisk together the lemon zest, olive oil, juice from the remaining lemon wedges, salt and pepper to make a dressing.
6. Divide the bean mixture evenly between the two toasts, spreading it in an even layer. Top with the chopped chicken breast, then arrange cucumber slices and tomato halves on top. Garnish with the remaining dill and a pinch of salt and pepper.
7. Add the mixed greens, Parmesan cheese, remaining pickled shallot, any leftover cucumber and tomatoes and any remaining bean mixture to the bowl with the dressing. Toss until everything is evenly coated.
8. Plate each toast alongside a generous portion of the dressed salad. Serve with any extra lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, any sturdy bread like ciabatta or whole wheat will work, but sourdough adds a nice tangy crunch.

How do I store leftovers?

Store the bean mixture, toppings and salad separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to keep the bread crisp.

Can I make this recipe dairy-free?

Substitute the yogurt with a dairy-free alternative and use a vegan mayonnaise. Omit the Parmesan or use a plant-based version.