Chicken Salad And Avocado Crostini Recipe 445

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

AVOCADO CHICKEN SALAD RECIPE

Steps:

• Dice or shred the 2 large cooked chicken breasts and place into a large mixing bowl.
• Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.
• Add 1 cup of cooked corn (freshly cooked corn is best), toss in 1/4 cup chopped green onion, chopped bacon, and 2 Tbsp fresh Dill.
• Add dressing ingredients to a small bowl and stir to combine. Drizzle over your salad and toss to combine. Serve with slices of hard boiled egg if desired.

CHICKEN AVOCADO SALAD

Steps:

• In a medium bowl, combine the avocados, chicken, onion and cilantro. Pour the balsamic vinaigrette over everything, and toss lightly to coat.

CHICKEN SALAD ON CROSTINI

Steps:

• Heat oven to 350ºF.
• Brush bread slices with dressing; place in single layer on baking sheet.
• Bake 10 to 13 min. or until golden brown. Cool 5 min. Meanwhile, combine all remaining ingredients except arugula.
• Top toast slices with chicken mixture and arugula.

ROASTED TOMATO, AVOCADO, AND FRESH MOZZARELLA CROSTINI

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Arrange tomato slices on the baking sheet and top with about 3 tablespoons olive oil, sea salt, and pepper.
• Roast in the preheated oven until tomatoes are wilted, wrinkly, and scorched in some places, 25 to 30 minutes. Set aside to cool.
• Heat butter in a large skillet over medium heat. Place bread slices in the skillet and cook until crisp and golden in parts, 2 to 3 minutes per side.
• Remove bread from skillet and rub garlic onto each slice; sprinkle sea salt over bread.
• Layer mozzarella cheese on the toasted bread and top with avocado slices. Sprinkle sea salt over avocado and squeeze lemon over it. Top with roasted tomatoes and dill. Drizzle remaining 1 tablespoon olive oil over crostini and sprinkle with flaked salt.

CHICKEN SALAD CROSTINI RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• Arrange the bread in a single layer on the prepared baking sheet. Brush each piece of bread with olive oil. Lightly sprinkle with salt. Bake for 12-14 minutes, until the edges are light golden brown. Let cool.
• Make the Waldorf chicken salad: In a medium bowl, combine the chicken breast, grapes, celery, mayonnaise, and lemon juice and mix well. Season with salt and pepper.
• Place 2 apple slices on each crostini. Top with 1 heaping tablespoon of chicken salad. Garnish with ½ teaspoon chopped walnuts.
• Enjoy!