Chicken Salad On Crostini Recipes

CHICKEN SALAD CROSTINI RECIPE

Steps:

• For the Crostini: Turn your oven on to broil and grab two baking sheets. Pour olive oil into a bowl and brush onto both sides of the sliced bread rounds using a pastry brush. Lay them in a single layer on the baking sheets. Place one pan on the center rack of your oven and broil until the edges of the bread is a beautiful light brown. This only takes 30 seconds in my oven but yours will be different. Stand by and watch for your ideal time. It may be more or less time for you. Turn the bread over and repeat with the other side. Continue until all the slices of bread are broiled. For the Chicken Salad: Chop cooked chicken into small pieces and stir together with 3/4 cup of Greek yogurt, onion powder and chopped rosemary, if you're using it in this recipe. Continue to stir until thoroughly mixed. Add cheese and stir in along with an additional 1/4 cup of plain Greek yogurt. If you're adding chopped apples, mix them in and also add another 1/2 cup of Greek yogurt. After the ingredients are completely mixed together, taste your chicken salad and add seasoning to fit your preference. Add more yogurt by the spoonful until the chicken salad fits your preference. Spoon the mixture onto the toasted slices of bread and top with dried parsley or chopped fresh parsley. Enjoy!

SOUTHERN STYLE CHICKEN SALAD

Steps:

• In a medium size mixing bowl, whisk together the first 7 ingredients.
• Stir in the chicken, eggs, celery and green onion. Taste and adjust the salt and pepper, if needed.
• Chill thoroughly for 3 hours or overnight. Serve with crackers, pita pockets, on fresh bread with lettuce as a sandwich

CHICKEN SALAD AND AVOCADO CROSTINI RECIPE - (4.4/5)

Steps:

• 1. Heat oven to 350. Place the baguette slices on a large foil-lined baking sheet. Spray both sides of the slices with cooking spray and sprinkle with a small amount of salt and pepper. 2. Bake until golden brown and toasted, about 15-18 minutes. Remove from oven and let cool on the baking sheets. 3. Meanwhile, prepare the Chicken Salad. Add shredded chicken, celery, grapes, red onions, and parsley to a mixing bowl. 4. Add mayo, Greek yogurt, Dijon mustard, and 1/2 tablespoon of lemon juice to the bowl and mix well. Add salt and pepper to taste. Refrigerate until ready to use. 5. In another small bowl, combine mashed avocados, 1/2 tablespoon of lemon juice, salt, and pepper. Refrigerate until ready to use. 6. Top each baguette with 1/2 tablespoon of the Avocado mixture and 1 tablespoon of the chicken salad. Serve immediately. navywifecook.com

OPEN-FACE CHICKEN CROSTINI

Steps:

• In small bowl, mix fig spread, shallots, vinegar and oil. In medium bowl, toss salad greens with 1/2 cup of the fig dressing.
• Divide greens and chicken mixture evenly among toasted bread slices; drizzle with remaining fig dressing and top with goat cheese.