Appetizer Lunch Product Review Recipes Snack

Tarragon Chicken Salad Crostini

If I ever have a good amount of chicken that needs to be used up, one of my favorite things to do is make chicken salad with it! We’ve all probably had a pretty basic rendition of this classic dish, but I decided to dress mine up by making a homemade tarragon-infused avocado oil in my ONGROK Botanical Infuser Machine, which I then used to make homemade mayonnaise. The subtle infusion of tarragon took this homely dish into an elevated classic that just begs to be served at your upcoming get togethers.

No-Bake Hibiscus-Infused Cheesecake

To turn our tarragon chicken salad into a finger food, we decided to toast up a few slices of baguette with more of our tarragon-infused avocado oil to serve as a crostini. The crunchy, tarragon-infused toasted baguette is the perfect vessel for this creamy chicken salad. Topped with a few micro-greens for color and flavor, you’ll want to eat every bite of these tasty morsels!

Tarragon Chicken Salad Crostini

Course: Appetizer, Lunch
Keyword: dairy-free, gluten-free

Equipment

  • ONGROK 4-piece Grinder
  • ONGROK Botanical Infuser Machine
  • ONGROK Micron Filter Bag
  • Whisk
  • Pastry brush

Ingredients

For the tarragon-infused oil

  • 2 cups avocado oil
  • ¾ cup dried tarragon
  • 1 tbsp ONGROK Sunflower Lecithin

For the tarragon mayo

  • 1 egg yolk
  • ½ lemon, juiced
  • ¾ cup tarragon-infused avocado oil
  • ½ tsp sea salt

For the chicken salad

  • 3 ½ cups cooked chicken, chopped
  • 1 ½ tbsp stone ground mustard
  • ½ lemon, juiced
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • ¼ tsp garlic powder
  • ¼ tsp onion powder

For the crostini

  • 1 small baguette (GF optional)
  • ¼ cup tarragon-infused avocado oil
  • cup rainbow micro-greens

Instructions

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