Photo: Anna Pelzer
Lemon Chicken Salad on Crostini
11 ingredients
openrecipes
Chopped fresh dill may be substituted for the tarragon and diced Belgian endive for the fennel. The resulting salad will have a more Scandinavian flavor than this Mediterranean appetizer.
Estimated Nutrition (whole recipe, rough)
546
Calories
44g
Protein
24g
Fat
41g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sourdough | 1 slice (36g) | 93 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 French or sourdough baguette, cut into 1/2-inch-thick slices (about 28)
- 2 Tbs. olive oil
- Salt, to taste, plus 3/4 tsp.
- Freshly ground pepper, to taste
- 1 lemon
- 2 skinless, boneless chicken breasts, about 3/4 lb. total, pounded lightly to an even thickness and patted dry with a paper towel
- 1 Tbs. canola oil
- 1/2 fennel bulb, trimmed, quartered lengthwise and finely chopped
- 1 green onion, white and pale green parts only, finely chopped
- 3/4 tsp. finely chopped fresh tarragon, plus more for garnish
- 1/3 cup mayonnaise
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes