Open-Faced Chicken Salad Melt

So I love chicken salad sandwiches, and I have now have this twice since making it since it is so good, so easy, and really fast to make. The melt cheesy over the delicious chicken salad on the toasted bread is just a perfect little lunch! I think I'm going to pair this with soup next. The serving is the recipe and it's from Hungry Girl 300 under 300. 299 Calories, 7.75g fat, 1224mg sodium, 26g carbs, 5.75g fiber, 4.5g sugars, 31g protein, 7 WW points plus

2 slices light bread
3 ounces (1/3 cup) canned 98% fat-free chunk white chicken breast in water, drained and flaked
1/2 tbsp while-grain mustard
1/2 tbsp fat-free mayonnaise
1/4 cup dry broccoli cole slaw, roughly chopped
squirt of lemon juice
dash chili powder
dash black pepper
2 slices 2% milk swiss cheese

Preheat broiler.
Lightly toast bread. Set aside on a baking sheet lightly sprayed with non-stick spray.
In a small bowl, combine chicken, mustard, mayo, cole slaw, lemon juice, chili powder, and pepper. Mix well.
Evenly top each slice of bread with the chicken mixture, followed by a slice of cheese. Broil for 1 to 2 minutes, until cheese melts.