Title: Savor the Flavor: Chicken Salad Tartine Toasts
Introduction: Elevate your lunchtime routine with our Chicken Salad Tartine Toasts—a delightful fusion of flavors piled high on crunchy sourdough. This recipe is perfect for using up leftover rotisserie chicken in a stylish and scrumptious way. Let’s dive into the making of this simple yet sophisticated dish that promises to be a crowd-pleaser!
Ingredients:
- 1/2 rotisserie chicken
- 3 tablespoons mayonnaise
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon sweet pickle relish
- 2 teaspoons stone ground or Dijon mustard
- 2 teaspoons capers, preferably the smallest ones
- Salt and pepper, to taste
- 6 slices of sourdough bread
- Olive oil, for brushing
- Microgreens (optional, for garnish)
Directions:
- Prepare Chicken Skins:
- Preheat your oven to 350 degrees F (175 degrees C).
- Peel a few large strips of skin from the rotisserie chicken, cut them into 1/4-inch strips, and place them on a parchment or foil-lined baking sheet lightly sprayed with cooking spray.
- Bake for 12-15 minutes or until the chicken skins are crispy. Allow them to cool.
- Mix the Salad:
- Shred about 2 cups of chicken meat into bite-sized pieces.
- In a mixing bowl, combine the shredded chicken, mayonnaise, chopped parsley, sweet pickle relish, mustard, and capers. Mix well until all ingredients are evenly coated. Season with salt and pepper to taste.
- Assemble the Tartines:
- Brush each slice of sourdough bread with a little olive oil and toast until crispy and golden brown, using a grill or a cast iron skillet.
- Evenly distribute the chicken salad mixture onto each toasted bread slice.
- Top each tartine with crumbled crispy chicken skins and garnish with microgreens if desired.
Nutritional Information:
- Calories: 310 kcal per serving
- Servings: 6
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Closing Thoughts: Chicken Salad Tartine Toasts are not only a great way to repurpose leftover chicken but also offer a perfect blend of textures—from the creamy salad to the crispy toast and chicken skin. Whether you’re hosting a brunch or just want to spice up a meal at home, these tartines are sure to impress. Enjoy the crunch and savor every bite of this delightful dish!
Chicken Salad Tartine Toasts
- Total Time: 35 minutes
- Yield: 6 1x
Description
Dive into the delectable world of Chicken Salad Tartine Toasts, a perfect blend of crispy chicken skins and creamy salad atop toasted sourdough. This dish combines simple ingredients to create a sophisticated flavor that’s both satisfying and surprisingly easy to prepare. Whether you’re hosting a brunch, seeking a quick lunch, or simply craving a flavorful snack, these tartines offer a delightful culinary experience.
Ingredients
1/2 rotisserie chicken
3 tablespoons mayonnaise
1 tablespoon fresh parsley, chopped
1 tablespoon sweet pickle relish
2 teaspoons stone ground or dijon mustard
2 teaspoons capers (the smallest ones you can find)
Salt and pepper, to taste
6 slices sourdough bread, toasted
Olive oil
Microgreens (optional)
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Peel off a few big pieces of rotisserie chicken skin and slice into 1/4-inch wide strips. Arrange on a baking sheet lined with parchment or foil and lightly sprayed with cooking spray.
Bake for 12 to 15 minutes or until the skins are crispy. Remove from heat and let cool.
Shred the chicken meat (about 2 cups worth), breaking it into bite-sized pieces. In a mixing bowl, combine the shredded chicken, mayonnaise, parsley, relish, mustard, and capers. Toss to coat evenly. Taste and season with salt and pepper as desired.
To assemble, brush each slice of toasted sourdough bread with olive oil. Grill or cook in a cast iron skillet until crispy and browned in spots. Top each slice with a generous amount of the chicken salad mixture. Sprinkle with crumbled chicken skins and garnish with microgreens, if using.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 310 kcal