breakfast · everyday
Green goddess chicken salad toast with confit yolk
Chunky rotisserie chicken salad with apple, cornichons and herbs in green goddess dressing, on sourdough toast with avocado and a jammy confit egg yolk.
- Time
- 45min
- Steps
- 5
Ingredients
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Allergens
Contains milk, egg, wheat and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor.
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Method
-
1
Green goddess: blend the mayo, sour cream, mixed herbs, anchovy and lemon juice until smooth and green. Season.
-
2
Toss the chicken with the apple, cornichons, chives, parsley, dill and enough dressing to coat. Season.
-
3
Warm the olive oil to about 63°C (145°F). Gently slip in the yolks and hold at that temperature for 30-40 minutes until jammy.
-
4
Spread the toast with a little dressing, fan over avocado and pile on chicken salad.
-
5
Top each with a confit yolk, flaky salt and pepper.
