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Recipe: Avocado Toast Salad with Chicken

April 30, 2019

This is what would happen if your favorite Avocado Toast met up with Chicken Salad and then had a love child.  Okay, maybe that's not the mental image I should be going for, but this is yummy.  Panzanella-esque with crunchy bread bits and chicken and avocado goodness.  Even my most selective child gobbled it up.  

 

The herbs are a suggested amount and type, as is the carrots and cukes.  Use what veg you have on hand and like.  I used my recipe for focaccia, but use the bread you love.  Focaccia is good because it gets really crunchy in the oven.

 

For the salad:

 

 

5 - 6 cups crusty bread or focaccia, cut into 1-inch cubes or torn into bite-sized pieces (about 5 1/2 cups)

2 tablespoons extra-virgin olive oil, plus more for serving

2 pinches kosher salt

2 pinches freshly ground black pepper

2 Persian cucumbers, thinly sliced

2 carrots, shredded

1/4 cup barely chopped cilantro, divided

1/4 cup barely chopped parsley, divided

1/4 cup barely chopped mint divided

2 cup shredded leftover roast chicken (make the chunks as delicate or as rustic as you like)

2 large avocados, cubed

 

For the dressing:

 

2 tablespoons pomegranate molasses (or balsamic if you don’t have it on hand)

1 tablespoons whole-grain mustard

1 tablespoon capers, rinsed, plus 1 tablespoon brine

1/4 cup extra-virgin olive oil

 

Salad greens, for serving, if desired

 

Directions:

 

Preheat the oven to 375° F. Line a rimmed sheet pan with parchment, nonstick foil, or a silicone baking mat. Add the bread pieces. Drizzle with the oil, 1 pinch of salt, and the pepper. Toss with your hands until everything is coated and seasoned. Bake for about 16 - 25 minutes, until the bread is toasty. Let cool completely.

Meanwhile, combine the dressing ingredients in the bowl. Add the cucumbers and carrots; toss to coat. Add the herbs and chicken; toss to coat. Add the avocado; toss gently. Set aside until bread is finished. 

Once bread is finished toasting, and cooled, toss the bread lightly with the vegetable and chicken mixture. Serve on a bed of salad greens, if desired.

 

 

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