tri-ticker-0830_v2 Free shipping on all orders* Use code: LABORDAYAdditional 20% off Clearance* Use code: LABORDAYLabor Day Sale!
Return to Previous Page

Lemon Chicken Salad on Crostini

Chopped fresh dill may be substituted for the tarragon and diced Belgian endive for the fennel. The resulting salad will have a more Scandinavian flavor than this Mediterranean appetizer.

Ingredients:

  • 1 French or sourdough baguette, cut into 1/2-inch-thick slices (about 28)
  • 2 Tbs. olive oil
  • Salt, to taste, plus 3/4 tsp.
  • Freshly ground pepper, to taste
  • 1 lemon
  • 2 skinless, boneless chicken breasts, about 3/4 lb. total, pounded lightly to an even thickness and patted dry with a paper towel
  • 1 Tbs. canola oil
  • 1/2 fennel bulb, trimmed, quartered lengthwise and finely chopped
  • 1 green onion, white and pale green parts only, finely chopped
  • 3/4 tsp. finely chopped fresh tarragon, plus more for garnish
  • 1/3 cup mayonnaise

Directions:

Make the crostini
Preheat an oven to 350°F. Arrange the baguette slices on a baking sheet and brush lightly with the olive oil. Season with salt and pepper. Bake until golden, 10 to 15 minutes. Transfer to a platter.

Cook the chicken
Meanwhile, grate 1/2 tsp. zest from the lemon. Halve the lemon and squeeze 1 tsp. juice. Set the zest and juice aside.

Season both sides of the chicken breasts with salt and pepper. In a large fry pan over medium heat, warm the canola oil. Add the chicken and cook until golden brown and opaque, 4 to 5 minutes per side. Transfer to a cutting board and let stand for 5 minutes.

Prepare the chicken salad
In a bowl, combine the lemon zest and juice, fennel, green onion, the 3/4 tsp. tarragon, the mayonnaise, the 3/4 tsp. salt and pepper. Mix until smooth.

Chop the chicken finely. Add to the fennel mixture and toss until thoroughly blended. Spoon a generous tablespoonful of the salad onto each crostini, garnish with tarragon and serve. Makes 28 crostini.

Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).