Monday, July 22, 2013

Chicken Salad and Avocado Crostini



'Chicken Salad and Avocado Crostini'
Source: Adapted from Wicked Yummy

Ingredients

1 French Baguette, sliced into 24 half inch slices
3/4 cup mashed Avocado
1/2 Tablespoon Lemon Juice
Salt and Pepper to taste

Chicken Salad

4 oz shredded chicken
1/4 cup celery, diced
1/4 grapes, diced
1 Tablespoon Red Onions, diced
1 Tablespoon Fresh Parsley, chopped
1 1/2 Tablespoon mayonnaise
1 1/2 Tablespoon plain Greek yogurt
1 teaspoon Dijon Mustard
1/2 Tablespoon Fresh Lemon Juice
Salt and Pepper to taste

Directions

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.



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All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife

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All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife