Crostini with Lemony Chicken Salad

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

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

Dinner
Starter

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</