Made for sharing: Chicken salad crostini

This chicken salad is held together with just enough creamy aïoli and brightened up with the addition of preserved lemon, a salty and flavourful ingredient that you can find in the condiments section of most supermarkets.

chicken salad
Erin Scott

SERVES 2-4

170g leftover roasted chicken, chopped
3 radishes, very thinly sliced
1 small or baby cucumber, very thinly sliced
90ml aïoli (shop-bought or for homemade see here)
1⁄4 preserved lemon
3-4 slices of country-style bread (such as rustic sourdough)
2 handfuls rocket leaves (or other leafy greens)
A squeeze of lemon juice
225g seedless red or green grapes

  1. Make the chicken salad. In a large bowl, combine the roasted chicken, radishes, cucumber and aïoli. To prepare the preserved lemon, use a small knife to remove and discard the squishy inside part, then finely chop the peel and add it to the bowl. Gently mix all the ingredients together, then taste and season with salt and pepper. Transfer the chicken salad to a small serving bowl.
  2. To assemble, place the bowl of chicken salad on one side of the board and set a serving spoon in it. Toast the bread, if you want, cut it into 5cm sections on the diagonal, and arrange it next to the chicken salad.
  3. Place the rocket leaves nearby, squeeze a little lemon juice over them and season with salt and pepper. You can use kitchen scissors to snip the grapes into smaller clusters, if you prefer, before setting them on the board.

TIP If you can’t find preserved lemon, finely grate the zest from a fresh lemon instead and mix it into the salad bowl along with a big pinch of salt.

Now buy the book

boards, platters, platesOur recipes are from Boards, Platters, Plates by Maria Zizka, published by Artisan Books, price £15.99. To order a copy for £13.59 until 16 May call 020 3308 9193 or go to mailshop.co.uk/books. Free p&p on orders over £20.

 

 

Photographs: Erin Scott. © Maria Zizka 2021