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