By Grocery List Plus Editorial Staff | Published on October 2, 2026
Serves 6
690 cal · 45 min
Chicken Salad Tartine Toasts
Recipe GLPR1b9f37ca369321
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Average rating: 4.5 (1)
Crispy sourdough bread topped with a creamy chicken salad made from tender rotisserie chicken, fresh herbs, and tangy condiments, finished with crunchy baked chicken skin and delicate microgreens for a sophisticated open-faced sandwich.
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Ingredients
½ whole Rotisserie chicken
3 tbsp Mayonnaise
1 tbsp Fresh parsley, finely chopped
1 tbsp Sweet pickle relish
2 tsp Stone ground or Dijon mustard
2 tsp Capers, finely chopped
Salt
Black pepper
6 slices Sourdough bread, sliced
2 tbsp Extra virgin olive oil
½ cup Microgreens (optional)
Directions
Carefully remove the skin from the rotisserie chicken and cut it into 1/4-inch wide strips. Arrange the strips on a parchment-lined baking sheet and lightly spray with cooking spray.
Bake the chicken skin strips at 350°F for 12 to 15 minutes until golden and crispy. Remove from oven and let cool completely on the baking sheet.
Shred the chicken meat from the rotisserie chicken, breaking it into bite-sized pieces until you have about 2 cups. Transfer to a large mixing bowl.
Add the mayonnaise, chopped parsley, pickle relish, mustard, and capers to the shredded chicken. Toss gently until all ingredients are evenly coated.
Taste the mixture and season with salt and pepper to your preference. Set aside.
Brush both sides of each sourdough bread slice lightly with olive oil. Heat a cast iron skillet or grill over medium-high heat and cook the bread until golden brown and crispy, about 2 to 3 minutes per side.
Generously divide the chicken salad mixture among the toasted bread slices. Top each toast with crumbled baked chicken skin pieces and scatter microgreens over top if desired. Serve immediately.
Comments
This is a straightforward lunch or light supper that checks most boxes for a Charlotte kitchen. Chicken, mayo, parsley, mustard, and pickle relish are all standard finds at Harris Teeter, Food Lion, or Walmart; capers are easy at any chain, and sourdough bread is common enough. The only mild friction point is microgreens, which you'll find fresher at Harris Teeter or Publix produce sections, though not every location stocks them consistently—a call ahead saves a second stop. Cost per serving lands around $2.50 to $3.00, driven mainly by rotisserie or poached chicken; the rest is pantry-friendly fillers. The stated 45 minutes is honest if you're poaching chicken from scratch, though using store-bought rotisserie cuts that time in half. It's forgiving and feeds six easily with no fussy technique, though the tartine is best eaten same-day—reheating makes the bread soggy. A smart weeknight pivot if you have cold chicken on hand, or a confident light-lunch choice for a small crowd.
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