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Chicken Salad and Avocado Crostini


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Rate this recipe 4.4/5 (18 Votes)


  • 1 French Baguette, sliced into 24 half inch slices
  • 3/4 cup mashed Avocado
  • 1/2 Tablespoon Lemon Juice
  • Salt and Pepper to taste
  • Chicken Salad
  • 4 oz shredded chicken
  • 1/4 cup celery, diced
  • 1/4 grapes, diced
  • 1 Tablespoon Red Onions, diced
  • 1 Tablespoon Fresh Parsley, chopped
  • 1 1/2 Tablespoon mayonnaise
  • 1 1/2 Tablespoon plain Greek yogurt
  • 1 teaspoon Dijon Mustard
  • 1/2 Tablespoon Fresh Lemon Juice
  • Salt and Pepper to taste


Adapted from


Step 1

1. Heat oven to 350. Place the baguette slices on a large foil-lined baking sheet. Spray both sides of the slices with cooking spray and sprinkle with a small amount of salt and pepper.

2. Bake until golden brown and toasted, about 15-18 minutes. Remove from oven and let cool on the baking sheets.

3. Meanwhile, prepare the Chicken Salad. Add shredded chicken, celery, grapes, red onions, and parsley to a mixing bowl.

4. Add mayo, Greek yogurt, Dijon mustard, and 1/2 tablespoon of lemon juice to the bowl and mix well. Add salt and pepper to taste. Refrigerate until ready to use.

5. In another small bowl, combine mashed avocados, 1/2 tablespoon of lemon juice, salt, and pepper. Refrigerate until ready to use.

6. Top each baguette with 1/2 tablespoon of the Avocado mixture and 1 tablespoon of the chicken salad. Serve immediately.


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