Chicken Salad And Avocado Crostini Recipe 445

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CHICKEN SALAD CROSTINI RECIPE BY TASTY



Chicken Salad Crostini Recipe by Tasty image

Here's what you need: baguette, extra virgin olive oil, kosher salt, green apple, Waldorf chicken salad, walnuts, shredded chicken breast, red grapes, celery, mayonnaise, lemon juice, salt, pepper

Provided by Katie Aubin

Categories     Snacks

Time 30m

Yield 12 crostini

Number Of Ingredients 13

12 slices baguette, 1/2 in (1 cm), cut on a slight diagonal
extra virgin olive oil, to taste
kosher salt, to taste
24 slices green apple, thin
1 cup Waldorf chicken salad
2 tablespoons walnuts, chopped and toasted
1 cup shredded chicken breast
2 tablespoons red grapes, halved
2 tablespoons celery, finely chopped
2 tablespoons mayonnaise
2 teaspoons lemon juice
salt, to taste
pepper, to taste

Steps:

  • Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
  • Arrange the bread in a single layer on the prepared baking sheet. Brush each piece of bread with olive oil. Lightly sprinkle with salt. Bake for 12-14 minutes, until the edges are light golden brown. Let cool.
  • Make the Waldorf chicken salad: In a medium bowl, combine the chicken breast, grapes, celery, mayonnaise, and lemon juice and mix well. Season with salt and pepper.
  • Place 2 apple slices on each crostini. Top with 1 heaping tablespoon of chicken salad. Garnish with ½ teaspoon chopped walnuts.
  • Enjoy!

Nutrition Facts : Calories 181 calories, Carbohydrate 23 grams, Fat 6 grams, Fiber 2 grams, Protein 7 grams, Sugar 7 grams

CHICKEN SALAD AVOCADO



Chicken Salad Avocado image

Awesome refreshing salad! I usually double this and it is always devoured! Have used this recipe for 25 years. Hold off on cutting the avocado until just before serving.

Provided by Flatroad12

Categories     Salad     Vegetable Salad Recipes     Avocado Salad Recipes

Time 1h

Yield 4

Number Of Ingredients 14

4 cups green leafy lettuce, or to taste
1 ½ cups thinly sliced cooked chicken breast
1 cup sliced black olives
½ cup thinly sliced green bell pepper
½ cup thinly sliced red bell pepper
¼ cup diced red onion
⅓ cup vegetable oil
¼ cup red wine vinegar
¼ cup fresh lemon juice
1 tablespoon white sugar
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon chopped garlic, or more to taste
1 avocado - peeled, pitted, and thinly sliced

Steps:

  • Combine lettuce, chicken, black olives, green bell pepper, red bell pepper, and red onion together in a bowl; cover with plastic wrap and refrigerate until chilled, about 30 minutes.
  • Mix oil, red wine vinegar, lemon juice, sugar, salt, pepper, and garlic in a container with lid; cover and shake until well combined. Refrigerate until chilled, about 30 minutes.
  • Mix avocado into salad. Shake dressing and drizzle over salad; toss lightly.

Nutrition Facts : Calories 421.6 calories, Carbohydrate 16.8 g, Cholesterol 39.4 mg, Fat 33.4 g, Fiber 6.2 g, Protein 17 g, SaturatedFat 5.5 g, Sodium 945.4 mg, Sugar 5.9 g

CHICKEN SALAD AND AVOCADO CROSTINI RECIPE - (4.4/5)



Chicken Salad and Avocado Crostini Recipe - (4.4/5) image

Provided by mjohnmeyer

Number Of Ingredients 15

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

Steps:

  • 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. navywifecook.com

CHICKEN, NECTARINE AND AVOCADO SALAD



Chicken, Nectarine and Avocado Salad image

This salad is really summery and comes together very quickly. Using granola adds crunch and makes it different. I've tried using a various types of granola, and our favorites have been those that aren't overly sweet but have lots of nuts. —Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

6 ounces fresh baby spinach (about 8 cups)
2 medium nectarines, thinly sliced
2 cups cubed cooked chicken
1 cup crumbled feta cheese
1/2 cup poppy seed salad dressing
1 medium ripe avocado, peeled and sliced
1 cup granola with fruit and nuts

Steps:

  • In a large bowl, combine spinach, nectarines, chicken and feta. Drizzle with dressing; toss to coat. Top with avocado and granola. Serve immediately.

Nutrition Facts : Calories 561 calories, Fat 32g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 539mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 7g fiber), Protein 30g protein.

CHICKEN SALAD ON CROSTINI



Chicken Salad on Crostini image

Some of our favorite chicken salad recipes are made with tarragon and the juice and zest of a lemon-like this one, served on warm crostini.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 16 servings

Number Of Ingredients 8

16 French bread slices (1/2 inch thick)
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
3 cups chopped cooked chicken
1/2 cup KRAFT Real Mayo
1 Tbsp. chopped fresh tarragon
1 tsp. zest and 2 tsp. juice from 1 lemon
1/4 tsp. coarsely ground black pepper
1/2 cup loosely packed chopped baby arugula

Steps:

  • Heat oven to 350ºF.
  • Brush bread slices with dressing; place in single layer on baking sheet.
  • Bake 10 to 13 min. or until golden brown. Cool 5 min. Meanwhile, combine all remaining ingredients except arugula.
  • Top toast slices with chicken mixture and arugula.

Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 9 g

ROASTED TOMATO, AVOCADO, AND FRESH MOZZARELLA CROSTINI



Roasted Tomato, Avocado, and Fresh Mozzarella Crostini image

Roasted tomatoes, fresh mozzarella, and avocado are layered on toasted bread in this quick and easy crostini recipe everyone loves.

Provided by Julie Hubert

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 59m

Yield 8

Number Of Ingredients 11

2 vine-ripened tomatoes, cut into 1/4-inch slices
¼ cup extra-virgin olive oil, divided
sea salt and freshly ground black pepper to taste
2 tablespoons butter
8 diagonally sliced pieces baguette
1 clove garlic, halved
8 ounces fresh mozzarella cheese, cut into 8 thin slices
1 large avocado - halved, pitted, and thinly sliced
½ small lemon
¼ cup roughly chopped fresh dill
1 pinch flaked salt

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  • Arrange tomato slices on the baking sheet and top with about 3 tablespoons olive oil, sea salt, and pepper.
  • Roast in the preheated oven until tomatoes are wilted, wrinkly, and scorched in some places, 25 to 30 minutes. Set aside to cool.
  • Heat butter in a large skillet over medium heat. Place bread slices in the skillet and cook until crisp and golden in parts, 2 to 3 minutes per side.
  • Remove bread from skillet and rub garlic onto each slice; sprinkle sea salt over bread.
  • Layer mozzarella cheese on the toasted bread and top with avocado slices. Sprinkle sea salt over avocado and squeeze lemon over it. Top with roasted tomatoes and dill. Drizzle remaining 1 tablespoon olive oil over crostini and sprinkle with flaked salt.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 14.3 g, Cholesterol 29.9 mg, Fat 21.5 g, Fiber 3.5 g, Protein 8 g, SaturatedFat 7.7 g, Sodium 253.6 mg, Sugar 2.2 g

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Top Asked Questions

How to make avocado crostini with bread?
Slice up 1 loaf of crunchy bread {Italian or Ciabatta would work} into 1/2″ slices and toast under broiler for 3-4 minutes. Top each bread slice with desired amount of avocado mixture. Enjoy! A healthy and delicious appetizer that’s super quick and easy to make, this Avocado Crostini has the perfect combination of creamy, sweet, salty and crunchy!
What goes well with avocado for chicken salad?
Avocado and sour cream are the perfect pairing for creating a delightfully rich chicken salad. A splash of lime juice and sprinkling of garlic powder amp up the flavor, just right for scooping up with crackers. Don't hesitate to add honey to this avocado chicken salad recipe as it balances the entire dish.
How to cook avocados on toast?
Instructions In a large bowl, mix tomatoes, avocados, basil, mozzarella, garlic powder, olive oil, salt, and pepper. Slice up the loaf of crunchy bread into 1/2″ slices and toast under broiler for 3-4 minutes. Top each bread slice with desired amount of avocado mixture.

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