Walnut Chicken Salad on Sourdough Toast
Samantha Seneviratne for Food 52
Make sure your toast packs as much flavor as whatever is piled on top by brushing it with La Tourangelle walnut oil and sprinkling it with a healthy dose of salt and pepper.A bit of white miso, made from fermented soy beans, gives the chicken salad the perfect savory punch it needs to complete this simple, tasty meal. Recipe by Samantha Seneviratne for Food 52
- 2 cloves garlic, peeled and smashed
- 1 tsp peppercorns
- 1 bay leaf
- 2 boneless, skinless chicken breast, each cut in half horizontally
- 4 slices from a sourdough boule
1/4 cup La Tourangelle Walnut Oil, divided
- Freshly ground black pepper and kosher salt
- 3 tablespoons mayonnaise
- 2 teaspoons white miso paste
- Zest of one lemon
- 1/4 cup walnuts, chopped
- 2 tablespoons thinly sliced basil, plus more for garnish
- 4 radishes, very thinly sliced
- Flaky salt, optional
- Bring a small saucepan of water to a boil with the garlic, peppercorns, bay leaf. Turn the heat down to a bare simmer and add the chicken. Cook until the chicken is opaque throughout, 5 to 7 minutes. Transfer the chicken to a cutting board to cool completely, then shred.
- Brush both sides of each slice of bread with 3 tablespoons of walnut oil and season with salt. Toast until crisp.
- In a large bowl, whisk together the remaining 1 tablespoon walnut oil, mayonnaise, miso paste, and lemon zest until smooth. Fold in the chicken, walnuts, and basil. Season to taste with kosher salt and pepper.
- To serve, divide the chicken salad between the four slices of toast. Top with the radishes, more basil, flaky salt, and freshly ground black pepper.