Chicken Salad Melt

Name: Chicken Salad Melt
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 slices Rye or sourdough bread; 1 lb Shredded chicken; 3 tbsp Heavy mayonnaise; 1 cup Finely diced celery; 4 slices Toasted pecans; 1.5 cups Swiss cheese

Herbed chicken salad, cheddar, tomato on rye, griddled.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 10m
Cook: 15m
Serves: 2
Level: Medium

Ingredients

2servings

Rye or sourdough bread4 slices
Shredded chicken1 lb
Heavy mayonnaise3 tbsp
Finely diced celery1 cup
Toasted pecans4 slices
Swiss cheese1 ½ cups

Instructions

1
Shred the Chicken
Pulse the cooked chicken briefly in a food processor to achieve a finely shredded texture.
2
Mix & season
Mix with copious amounts of mayonnaise, celery, and pecans.
3
Griddle & mark
Spread a massive mound onto the bread, drape with swiss cheese, and grill open-faced under a high-intensity broiler until the cheese begins to blister.

Cook it safe

165°F / 74°C — All poultry, including ground chicken and turkey.

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Calories: 869
Fat: 44g
Carbs: 33g
Protein: 73g

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 2 of 5 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Food processor

Quick, uniform chopping and pulsing keeps texture consistent across the batch.

Also useful here

Broiler-safe baking dish — This step runs under direct top heat, which will craze glassware not rated for it.
Electric griddle / flat-top — A flat-top holds one temperature across the whole surface, so every tortilla and egg in a batch cooks at the same rate.

These are category recommendations chosen on the criteria above, not tested product picks — we do not run a product testing program. Links go to Amazon search results for the category. As an Amazon Associate, The Neon Griddle earns from qualifying purchases. Nothing here is required to cook the recipe.