A towering, open-faced rye toast piled high with smoky back bacon, fresh baby spinach, and creamy shredded chicken.
A towering, open-faced rye toast piled high with smoky back bacon, fresh baby spinach, and creamy shredded chicken.
302
34.5 g
23.2 g
7.4 g
1.6 g
2.5 g
599.0 mg
110g Chicken Breast Fillets (Raw & Skinless) | 121 kcal
30g Fat Free Smooth Cottage Cheese | 16 kcal
5g Baby Spinach | 1 kcal
15g Lite Reduced Oil Dressing Mayo | 21 kcal
15g Smoked Back Bacon | 33 kcal
50g Rye Bread | 109 kcal
1g (to taste) Sea Salt | 0 kcal
1g (to taste) Black Pepper | 0 kcal
1g (to taste) Portuguese Chicken Seasoning | 0 kcal
1g (to top) Everything Bagel Sprinkle | 0 kcal
Sear the Chicken: Season both sides of the raw skinless chicken breast fillets with Portuguese chicken seasoning, sea salt, and black pepper. Grill the chicken in a hot pan on the stove until cooked through and nicely seared. Remove from the heat and let it rest briefly.
Shred and Bind: Use two forks to finely shred the grilled chicken breasts. Transfer the shredded meat to a small mixing bowl, add the lite reduced-oil mayo, and mix thoroughly until the chicken is completely coated and creamy.
Crisp the Bacon & Toast: Place the smoked back bacon into the air fryer basket and cook until crisp. In the final minutes of cooking, place the slice of rye bread into the air fryer alongside the bacon to toast until golden and crisp.
Build the Base: Place the toasted rye bread onto a plate. Spread the fat-free smooth cottage cheese evenly across the surface of the toast. Layer the fresh baby spinach leaves neatly over the cheese.
Assemble and Finish: Lay the crispy air-fried back bacon over the spinach bed. Pile the creamy shredded mayo chicken generously over the bacon, stacking it high. Garnish the top with a dust of everything bagel sprinkle.
Chef’s Culinary Tip: Using fat-free smooth cottage cheese as a spread instead of traditional butter or full-fat mayo creates a thick, creamy moisture barrier that prevents the toasted rye bread from getting soggy under the heavy chicken topping, all while adding a clean protein boost.
Meal Prep Strategy: You can grill, shred, and mix the mayo chicken up to 3 days in advance and store it in an airtight container in the fridge. For maximum crunch, always air-fry the bacon and toast the rye bread fresh at the time of assembly.
Travel and Storage: If packing this for travel, do not assemble it beforehand. Store the shredded chicken mix, spinach, and crispy bacon in a multi-compartment lunchbox. Keep the toasted rye separate and assemble right before eating.
Do not freeze this recipe; the cottage cheese and mayo-based chicken will separate and lose their velvety texture.
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