Tuesday, July 24, 2012

Chicken Salad and Avocado Crostini

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Servings: 12
Serving Size: 2 Crostini
WW Points+: 2        Calories: 81.7        Total Fat: 2.9 g

I made a Low Fat Chicken Salad back in April and the post has been pretty popular in terms of my other posts her on Wicked Yummy. I love chicken salad crostini so I decided to use my Low Fat Chicken Salad recipe (plus a little avocado and tomatoes) to make a fresh and delicious Chicken Salad Crostini. 

Crostini is a perfect snack, appetizer, or party food because you toast the bread and make the topping in advance and then combine them right before eating. 

Plus, they always look fancy at parties, no matter what you top them with. :) For this recipe, I cut my original Low Fat Chicken Salad recipe in half to make 24 crostini which is 12 servings. You can always double or triple it for larger crowds. I used shredded chicken from my crock pot but you can use a cooked chicken from the store and shred it that way too. Just be sure to weigh the chicken when it is cooked so you have a full 4 oz of cooked meat. 

If you plan on bringing this anywhere, just pack the toasted baguette slices and the toppings separately so nothing gets soggy. 


  • 6 oz Baguette, sliced into 24 half inch slices (I used Chabaso Bakery Classic Baquette)
  • Cooking Spray
  • 3/4 cup mashed Avocado
  • 1/2 tbsp Lemon Juice
  • Salt and Black Pepper to taste
  • 1 large Tomato, diced
  For the Chicken Salad
  • 4 oz cooked, shredded Chicken Breast
  • 1/4 cup Celery, diced
  • 1/4 Grapes, diced
  • 1 tbsp Red Onions, diced
  • 1 tbsp Fresh Parsley, chopped
  • 1 1/2 tbsp Low Fat Mayo (I used Hellman's)
  • 1 1/2 tbsp Fat Free Plain Greek Yogurt (I used Chobani)
  • 1 tsp Dijon Mustard
  • 1/2 tbsp Fresh Lemon Juice
  • Salt and Black Pepper to taste

Preheat oven to 350 F. Place the 24 Baguette Slices on a large baking sheet. Spray both sides of the slices with cooking spray and sprinkle with a small amount of salt and pepper. Bake until golden brown and toasted, about 15-18 minutes. Remove from oven and let cool on the baking sheets.

Meanwhile, prepare the Chicken Salad. Add shredded Chicken, Celery, Grapes, Red Onions, and Parsley to a mixing bowl. 

Add Mayonnaise, Greek Yogurt, Dijon Mustard, and 1/2 tbsp of Lemon Juice to the bowl and mix well, coating all ingredients. Taste, and add Salt and Black Pepper if needed. Refrigerate until ready to use. 

In another small bowl, combine mashed Avocados, 1/2 tbsp of Lemon Juice, Salt, and Black Pepper. Refrigerate until ready to use. 

Top each baguette with 1/2 tbsp of the Avocado mixture, a few of the diced Tomatoes, and 1 tbsp of the Chicken Salad. Serve immediately and enjoy!

Love, Monica

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