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Chicken Salad Tartine Toasts

These Chicken Salad Tartine Toasts are creamy, tangy, and crunchy, layered on toasted sourdough for a quick, fresh, and satisfying meal or appetizer.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer, Lunch
Cuisine: American
Keyword: Chicken Salad, Easy, Quick, Rotisserie Chicken, Sourdough, Toast
Servings: 4 servings

Ingredients

  • 1/2 rotisserie chicken shredded or chopped into bite-sized pieces
  • 3 tablespoons mayonnaise use your favorite brand or homemade
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon sweet pickle relish
  • 2 teaspoons stone ground or Dijon mustard
  • 2 teaspoons capers rinsed to reduce saltiness
  • salt and freshly ground black pepper to taste
  • 6 slices sourdough bread toasted
  • olive oil for drizzling and toasting
  • microgreens optional, for garnish

Instructions

  • Start by shredding or chopping half a rotisserie chicken into bite-sized pieces. Remove the skin and bones for a clean, tender chicken salad base.
  • In a mixing bowl, combine the shredded chicken with 3 tablespoons of mayonnaise, 1 tablespoon of chopped fresh parsley, 1 tablespoon of sweet pickle relish, 2 teaspoons of stone ground or Dijon mustard, and 2 teaspoons of capers. Stir until well mixed. Season with salt and pepper to taste.
  • Brush each slice of sourdough bread lightly with olive oil on both sides. Toast the slices in a toaster or grill pan over medium heat until golden brown and crispy.
  • Spread a generous amount of chicken salad onto each toasted bread slice. Top with a handful of microgreens if desired.
  • Serve your Chicken Salad Tartine Toasts immediately while the bread is warm and crunchy.

Equipment

  • Mixing Bowl
  • Sharp Knife
  • Cutting Board
  • Toaster or Grill Pan
  • Spoon or Spatula

Notes

  • The key to an excellent chicken salad is balancing the creamy, tangy, and salty elements – don’t skip the capers or mustard.
  • Use fresh parsley to brighten the flavor; dried herbs won’t have the same effect.
  • Toast the bread just before assembling to keep tartines from getting soggy.
  • For a vegetarian version, substitute chickpeas or mashed white beans for chicken.
  • Store chicken salad and bread separately in the fridge to maintain crispness.