Chicken Salad Bruschetta

I’ve recently become a wee bit crazy obsessed enthralled with Instagram.  I know, everyone and their mother have already jumped on that bandwagon.  By the time this post goes to “the printers,” it’ll be old news – there will be something newer and shinier that will take me a good six months to catch up on.  I’m forever one step behind technology.  I blame the Peace Corps.  Before I left, I was sooooo up on the newest technology and TV shows.  But now, it’s like I suddenly aged 60 years and I need some young whippersnapper to show me how to work this newfangled box-o-wires.  I had to have my mom show me how to work my new cell phone after retuning home from 15 months in Uganda.  No lie.

So I don’t really care if you’re “so over” this Instagram thing.  I think it looks snazzy and makes me feel fancy.  Yes, fancy.  And hip.  To steal borrow a line from the best TV show in the history of TV shows, “let’s forget the fact that [I’m] coming a little late to the party and embrace the fact that [I] showed up at all.”**

Let’s also embrace grocery store rotisserie chicken.  It’s delicious, cheap and way easier. Simply purchase, open, serve. Yes, I know how to roast a chicken, but sometimes I just don’t want to. Sometimes I want to buy one already cooked and warm and just the right amount of crispy.  This is a simply, weeknight meal that can be thrown together in a jiff (I learned on NCIS that this is an actual, scientific term with which to measure time.  No lie.  I mean to use it more informally).  Everything but the baguette and rotisserie chicken can usually be found in the pantry (unless you happen to own both a French bakery and a rotisserie – in which case, why are we not friends?) and if your grocery store is anything like mine, both the baguette and the chicken are both located in the deli section of your local grocery store.

And while I’ve got your attention, get off my lawn!


** My inner English major cringes at the thought of changing the “you” to “I” and not using brackets….I just. can’t. help. it.


Chicken Salad Bruschetta
Serves 12

12 slices baguette, approximately 1 inch thick
1/2 rotisserie chicken, shredded or chopped, depending on your preferences
1/4 cup mayonaise
2 T whole grain mustard
1/2 cup chopped walnuts
1 cup halved red, seedless grapes
salt, pepper to taste
grated Parmesan, to garnish
chopped chives, to garnish (not pictured, because I’m an idiot)


Preheat oven to 500 and with a rack in the middle. Sprinkle olive oil on the baguette slices and toast until lightly browned.  Or if you’re like me until you remember you’ve got them in the oven and they’re nicely “charred” on the edges.  Set aside.

In a large bowl, combine the chicken, mayo, whole grain mustard, walnuts, grapes, salt, and pepper.  Mix to combine.  Taste and add more mayo, mustard, salt or pepper as needed.

Top the baguette slices with the chicken salad and garnish with grated Parmesan and chopped chives.

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