Easy, quick, and tasty describe this chicken salad. Make it in advance and keep it on hand for use. Here we go, chicken salad!
| Prep Time: | 25 mins |
| Cook Time: | 17 mins |
| Additional Time: | 2 hrs 20 mins |
| Total Time: | 3 hrs 2 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil, divided, or to taste
- 2 large shallots, chopped, or more to taste
- 1 firm Bartlett pear, chopped, or more to taste
- 2 teaspoons chopped fresh thyme
- salt and ground black pepper to taste
- 1 baguette
- 1 clove garlic, halved
- 5 tablespoons grated Parmesan cheese
Instructions
- Heat butter and 1 teaspoon olive oil in a skillet over medium heat; stir in shallots. Cook and stir until golden brown, about 8 minutes. Transfer to a bowl and let cool, 20 to 25 minutes.
- Combine pears, 1 teaspoon olive oil, thyme, salt, and pepper with the shallots; stir until evenly mixed. Cover and refrigerate shallot mixture for about 2 hours.
- Preheat oven to 325 degrees F (165 degrees C).
- Slice baguette into rounds. Rub with garlic and brush with 1 teaspoon olive oil. Place on a baking sheet.
- Toast in the preheated oven until golden, 8 to 10 minutes.
- Top baguette rounds with shallot mixture and Parmesan cheese.
- Turn oven’s broiler on. Return crostini to oven and broil until golden and bubbly, 1 to 2 minutes.
Nutrition Facts
| Calories | 188 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 356 mg |
| Sugars | 4 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
The only change I made was that I actually caramelized my shallots. The directions in the recipe do not equate to caramelized onions, as it states in the title of the dish. The taste is great. I think next time I may make a balsamic reduction to drizzle on the final product. Thanks for sharing your recipe, it is really good!
4.23.18 My pear was pretty ripe, and I think that’s why the topping ended up just a little mushy. Flavor was awesome, but the texture wasn’t the best, so I’d suggest you not use a pear that’s overly ripe like I did. Also, you may want to cut back a bit on the time that you bake the crostini because it crisps up very quickly once it’s under the broiler, so you could end up with something that tastes like a cracker. The ingredients are harmonious, and I wouldn’t hesitate to serve this to company. KerriJ, thanks for sharing your recipe.