Smashed Pea & Chicken Toast (Printable Version)

Creamy smashed peas and shredded chicken on crisp bread with a hint of chili heat.

# Ingredient List:

→ For the Toast

01 - 4 thick slices rustic bread (sourdough or country loaf)

→ For the Pea Mixture

02 - 1½ cups frozen peas, thawed
03 - 1 tablespoon extra-virgin olive oil
04 - ½ lemon, juiced
05 - ¼ teaspoon sea salt
06 - Freshly ground black pepper, to taste

→ For the Chicken

07 - 1½ cups cooked chicken breast, shredded (rotisserie or poached)

→ Toppings

08 - ½ teaspoon chili flakes (adjust to taste)
09 - 2 tablespoons fresh mint or parsley, chopped (optional)
10 - 2 tablespoons crumbled feta or goat cheese (optional)

# How-To Steps:

01 - Toast the bread slices in a toaster or grill pan until golden and crisp.
02 - In a bowl, mash the peas with olive oil, lemon juice, salt, and black pepper using a fork or potato masher. Aim for a chunky texture.
03 - Fold the shredded chicken into the smashed pea mixture until evenly combined. Taste and adjust seasoning if needed.
04 - Spoon the pea and chicken mixture generously over the toasted bread slices.
05 - Sprinkle with chili flakes, herbs, and cheese if using.
06 - Serve immediately while the toast is still warm and crunchy.

# Expert Advice:

01 -
  • The smashed peas create this incredible creamy base without needing any heavy cream or butter
  • You can have dinner on the table in literally twenty minutes start to finish
02 -
  • Rubbing raw garlic on warm toast adds a subtle aromatic layer that makes everything taste more expensive
  • The pea mixture can sit at room temperature for about thirty minutes, but the toast will lose its crunch
03 -
  • Use a fork instead of a food processor so you keep some texture in the peas
  • Taste the mixture before you serve it, sometimes it needs more salt than you expect
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