Spring Chicken Salad Toasts

Ingredients

1 large skin-on, bone-in chicken breast about 12 to 14 ounces

2 1/2 tablespoons olive oil

Kosher salt

Freshly ground black pepper

1 tablespoon white wine vinegar

1/2 small cucumber such as a Persian variety, halved, thinly sliced

1 small celery rib sliced thin

3 radishes quartered lengthwise, sliced thin

1 scallion sliced thin

1 tablespoon herbs chopped; dill, chives or parsley, or a mix, for garnish

3 tablespoons creme fraiche

1 1/2 teaspoons prepared horseradish liquid drained off a little, plus more to taste

2 to 3 bread thin slices; rye, pumpernickel or another dense health bread, toasted

Equipment

oven

baking sheet

bowl

dish

Directions

Heat oven to 425°. Place chicken on a small rimmed baking sheet and rub with 1 tablespoon olive oil. Season with salt and pepper and roast until golden brown and cooked through, about 25 to 30 minutes. Let cool, then remove skin and bones and shred meat into bite-sized pieces.

Place shredded chicken in a medium bowl and toss with 1 1/2 tablespoons olive oil, 1 tablespoon vinegar, 1/2 teaspoon kosher salt and freshly ground black pepper until evenly coated.

Add cucumber, celery, radishes and scallion to salad and toss to combine. Adjust salt, pepper, and vinegar to taste.

If you need horseradish crème fraîche in your life, combine crème fraîche, horseradish and a couple pinches of salt in a small dish and stir to combine.

Heap salad on 2 to 3 toasts. Dollop with horseradish creme fraiche, if using, and garnish with herbs.