Name: Crostini with Lemony Chicken Salad
Yield: Makes 28 Crostini
Ingredients: Salt and freshly ground pepper; Skinless, boneless chicken breast halves, 2, about ¾ lb (375 g) total weight, pounded lightly to an even thickness and patted dry; Olive oil, 2 tablespoons; Lemon, 1; Mayonnaise, ⅓ cup (3 fl oz/80 ml); Canola oil, 1 tablespoon; Fennel bulb, ½, trimmed, quartered lengthwise, and finely chopped; Green (spring) onion, 1, white and pale green parts, finely chopped; French or sourdough baguette, 28 slices, each about ½ inch (12 mm) thick; Fresh tarragon, ¾ teaspoon finely chopped, plus more for garnish

Preparation info

Makes
28
Crostini

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

French or sourdough baguette, 28 slices, each about ½ inch (12

Starter
Dinner

Method

Make the crostini

Preheat the oven to 350°F(180°C). Arrange the baguette slices on a baking sheet and brush lightly with the olive oil. Season with salt and pepper. Bake</

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Crostini with Lemony Chicken Salad

Ingredients

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