Chicken and arugula pickled toasts

Today I propose a easy dinner based on chicken pickled toast and arugula. They are easy to make, fast and delicious.

It is normal that with the arrival of heat we stay no appetite oy that we have more desire to drink than to eat. In these cases, hydration is vital but we also have to take care of our diet. It is best to prepare light dishes, like salads, gazpachos or cold soups. And second, a dish that doesn't take long and, of course, that you don't have to turn on the oven.

To do these toast I have used the chicken pickle recipe that we saw the other day. It is an ideal recipe to take advantage of the bits that we have left. I have also added some green arugula leaves that, with their slightly spicy flavor, go wonderfully to the dish.

You can use the bread that you like the most to make the toasts. There is nothing like a bread loaf Good Galician bread or a bread with seeds. Ideally, cut it into thin slices and toast it. This way it will be crispy.

If you have celiacs at home, be careful with the cross contamination. There are some bags on the market with which the slices are covered and that can be put in the toaster. This way we make sure your bread comes out clean without traces of gluten crumbs. It is a detail that they will appreciate.

Let's go there with our pickled toasts chicken and arugula!

Chicken and arugula pickled toasts

Print recipe

Delicious toasts for fun summer dinners.

• Mayra Fernandez Joglar

• Kitchen: Modern
• Recipe type: incoming

• Preparation time: 15M
• Cooking time: 15M
• Total time: 30M

Ingredients

• Bread
• Mayonnaise (see recipe here)
• Pickled chicken (see recipe here)
• Arugula leaves

Preparation

1. We start our recipe preparing the arugula leaves that we will wash without letting them soak. Centrifuge or shake well to remove all the water and place them on top of absorbent kitchen paper.

2. We cut several slices of the loaf or loaf of bread. They must be medium thickness, neither too thin nor too thick, since they must perfectly support the weight of the ingredients. We toast them until golden brown.

3. Then spread the slices with mayonnaise.

4. Then we cut the chicken into thin strips that we will place on top of the mayonnaise. We let the strips protrude from the bread so they will be easier to assemble.

5. We put the olives on top black and also the small onions cut into quarters on the chicken.

6. Finished placing the arugula leaves that we had prepared.

7. We serve right away before the bread goes soft.

More information - Marinated chicken / Sanitized mayonnaise