Rotisserie Chicken Salad Toasts
Photo: Aubrie Pick; Styling: Fanny Pan
Pick up a golden-brown chicken the night before, and this easy dish comes together in practically no time—leaving you a nice long evening to enjoy.
How to Make It
1
Combine vinegar, onion, and salt in a large bowl; let stand 10 minutes. Add 1/3 cup oil, the mustard, honey, thyme, and pepper; whisk until combined.
2
Add chicken and celery; toss. Gently fold in chopped tomato and 1/4 cup basil. Spoon mixture onto toasts. Top with remaining basil, pepper to taste, a drizzle of olive oil, and a sprinkling of flaky salt. Serve with sliced tomatoes.
Ingredients
¼ cup each white-wine vinegar and finely chopped red onion
1 tsp kosher salt
⅓ cup extra-virgin olive oil, plus more for drizzling
2 tbsp Dijon mustard
2 tsp honey
1 tsp chopped fresh thyme
½ tsp freshly ground pepper
3 cups shredded, skinned rotisserie chicken
2 celery stalks, finely chopped
1 medium tomato, chopped
⅓ cup thinly sliced basil, divided
4 slices (3⁄4 in. thick) rustic sourdough bread, toasted
Flaky sea salt
2 ripe beefsteak tomatoes, thickly sliced
Directions
1
Combine vinegar, onion, and salt in a large bowl; let stand 10 minutes. Add 1/3 cup oil, the mustard, honey, thyme, and pepper; whisk until combined.
2
Add chicken and celery; toss. Gently fold in chopped tomato and 1/4 cup basil. Spoon mixture onto toasts. Top with remaining basil, pepper to taste, a drizzle of olive oil, and a sprinkling of flaky salt. Serve with sliced tomatoes.
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