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.
What You Need
Original recipe yields 16 servings
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 Mayonnaise
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
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Let's Make It
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.
For a spicier salad, add 1/2 tsp. crushed red pepper to chicken mixture before spooning onto toast slices.
Prepare using KRAFT Light Mayo Reduced Fat Mayonnaise.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.