Chicken salad bruschetta

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A creamy chicken salad with mustard and whole grains placed on a crispy bruschetta. A midnight snack, dinner or snack! —Radishandhare

  • 12

    baguette slices, about 1 to 1.5 inches thick

  • 1/2

    roasted, minced or minced chicken

  • 1/4 cup


  • 2 tablespoons

    whole grain mustard

  • 1/2 cup

    chopped nuts

  • 1 cup

    red seedless grapes in half

  • 1/2 cup

    Chopped nuts

  • 1 pinch

    salt and pepper to taste

  • 1 pinch

    freshly grated parmesan

  • 1 pinch

    chopped fresh chives

  1. Preheat the oven to 500 and with a rack in the middle. Sprinkle olive oil over the baguette slices and toast until lightly browned. Or if you are like me until you remember that you have them in the oven and they are "charred" on the edges. Set aside.

  2. In large bowl, combine chicken, mayonnaise, whole mustard, walnuts, grapes, salt, and pepper. Mix to combine. Try and add more mayonnaise, mustard, salt, or pepper as needed.

  3. Top the baguette slices with the chicken salad and garnish with grated Parmesan cheese and chopped chives.


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