Ingredients
Equipment
Method
Instructions
- Start by shredding the rotisserie chicken. Remove the skin and bones, then use your hands or a fork to pull the meat into bite-sized pieces. You’ll want about 2 cups of shredded chicken for this recipe.
- In a large mixing bowl, combine the shredded chicken, mayonnaise, chopped parsley, sweet pickle relish, stone ground or Dijon mustard, and capers. Season with salt and pepper to taste. Stir everything together until well combined, ensuring that the chicken is evenly coated with the creamy dressing.
- While you’re mixing the chicken salad, preheat your toaster or oven. Drizzle olive oil on both sides of the sourdough slices and toast them until they are golden brown and crispy. This step adds a wonderful crunch to your tartines.
- Once the bread is toasted, it's time to assemble your Chicken Salad Tartine Toasts. Spread a generous amount of the chicken salad mixture on each slice of toasted sourdough. If you like, add a handful of microgreens on top for an extra touch of freshness and color.
- Serve your Chicken Salad Tartine Toasts immediately, garnished with additional parsley or microgreens if desired. Enjoy them warm or at room temperature for a delightful meal that is sure to satisfy.
Notes
- Swap mayonnaise for Greek yogurt for a lighter option.
- Add diced apples or grapes for a sweet crunch.
- Incorporate chopped celery or red onion for extra texture.