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Our all time favorite chicken salad comes together in a flash using shredded rotisserie chicken and a bit of mayo for the perfect creamy consistency.
While this versatile chicken salad recipe can be enjoyed on its own or in a tasty sandwich, we’ve opted to serve it open faced on grilled sourdough bread with microgreens and crispy chicken skins.
In a lunch rut? Tired of tuna? Sick of sandwiches? Mix it up a bit with this ultra flavorful chicken salad tartine, topped with fresh microgreens and crispy chicken skins made from the skin of the rotisserie chicken.
Tartine literally means a slice of bread in French, but most often refers to an open faced sandwich (I know, it sounds like it should be a little tart, but that’s actually tartlet, not tartine, which is a different thing entirely).
Tartines feel fancier than toast, more special than sandwiches, even though they are no more difficult to prepare.
Here we’ve taken slices of crusty sourdough bread, brush it with olive oil and grill it to perfection in a cast iron skillet (but if you have a grill grill you could use that too for an added smoky flavor). The prepared chicken salad is then piled on top (go ahead, pile it on) and then sprinkled with crispy chicken skin crumbles and fresh microgreens (although some fresh baby arugula would be lovely here too).
The chicken salad recipe itself is actually quite similar to Taylor’s famous tuna salad, with the main flavoring elements being sweet relish, capers and fresh parsley. A touch of mayo brings it all together into creamy perfection, but not overwhelmingly so.
You could certainly enjoy this chicken salad on its own or as a two-sliced sandwich, but we love serving it as an open faced tartine on a slice of grilled crusty bread (preferably homemade sourdough if you happen to have a loaf handy!)
from Love and Olive Oil https://ift.tt/2PKq9VC
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