Creamy Dill Chicken Salad Tartines Recipe

About this recipe

Creamy Dill Chicken Salad Tartines combine tender shredded chicken, tangy Greek yogurt, and fresh dill, served atop crusty sourdough bread for a satisfying fusion lunch option. Perfect for busy professionals seeking an elegant yet quick meal with minimal effort.

Ingredients

• 200 G Authentic Greek Yogurt
• 500 G Chicken Breast Steaks 500g Garlic Butter
• 1 Piece Cucumber 1Pc
• - Jason'S Sourdough The Great White Straight Up Sourdough
• 110G Gourmet Kitchen Himalayan Pink Salt Grinder
• 1 Bunch Fresh Dill (Bunch)
• 105G Dijon Mustard With Tarragon, 105G
• - Hellmann'S Real Mayonnaise 250ml
• 250 Ml PLJ Lemon Juice Original Sharp 500ml
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• - Filippo Berio Garlic Flavoured Olive Oil
• - Greenfields Black Peppercorns

Instructions

1. 1. Preheat your oven to 180°C (350°F). Place the chicken breasts on a baking tray, drizzle with olive oil, season with salt and pepper, and roast for 25 minutes or until fully cooked and juices run clear.
2. 2. While the chicken is cooking, prepare the dressing: In a large bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, and finely chopped fresh dill. Mix until smooth and adjust seasoning with salt and pepper to taste.
3. 3. Remove the chicken from the oven and let it cool for 5-10 minutes. Once cooled, shred the chicken using two forks or dice into small pieces, then mix it into the prepared dressing. Stir well to coat the chicken evenly.
4. 4. Slice the sourdough bread into thick pieces and toast lightly under a grill or in a toaster for 3-4 minutes until golden brown and crisp.
5. 5. Assemble the tartines: Spread the creamy dill chicken salad generously over each slice of toasted sourdough. Garnish with thinly sliced cucumber, radishes, and an extra sprinkle of fresh dill for a pop of color and freshness.
6. 6. Serve immediately as an open-faced sandwich or with a side salad for a complete lunch. Enjoy!