Tarragon Chicken Salad Crostini

Posted on November 18 2021

This versatile chicken salad recipe features the use of tarragon infused avocado oil to add a light and sweet herby taste to your standard sandwich filling!  This recipe is perfect for those looking to step up their lunch game for work or to pack up and take to the park as part of a tasty weekend picnic! 

 Botanical infuser oil recipe for chicken salad sandwich

Ingredients

For the tarragon-infused oil

2 cups avocado oil

¾ cup dried tarragon

1 tbsp ONGROK Sunflower Lecithin

For the tarragon mayo

1 egg yolk

Juice from ½ a lemon

¾ cup tarragon-infused avocado oil

½ tsp sea salt

For the chicken salad

3 ½ cups cooked chicken, chopped

1 ½ tbsp stone ground mustard

Juice from ½ a lemon

½ tsp kosher salt

½ tsp ground black pepper

¼ tsp garlic powder

¼ tsp onion powder

For the crostini

1 small baguette

¼ cup tarragon-infused avocado oil

⅓ cup rainbow micro-greens

 4 piece metal herb grinder

Tools

ONGROK 4-piece Grinder

ONGROK Botanical Infuser Machine

ONGROK Micron Filter Bag (comes with the botanical infuser kits)

Whisk

Pastry brush

Directions

  1. Grind dried tarragon in your ONGROK 4-piece grinder.
  2. Transfer ground tarragon to the base of your ONGROK Botanical Infuser machine, along with avocado oil and soy lecithin. Give the mixture a quick stir. Set temperature to 160℉. Press the 1 hour button for infused oil and let the machine run through its cycle.
  3. Once oil is done, strain mixture through ONGROK Micron Filter Bag into a bowl. Transfer to an air-tight container.
  4. In a large bowl, whisk together egg yolk and lemon juice until frothy. Very slowly add a thin drizzle of your tarragon-infused oil while whisking continuously. Be careful that the oil whisks into the mixture immediately. If you add too much oil, stop and whisk until fully combined. Keep an eye on your mixture and mix just until soft peaks form to prevent the mixture from splitting. You might not need to use the full ¾ cup of oil.
  5. Add cooked chicken, stone ground mustard, salt, pepper, and spices to your mayo. Fold gently until the mixture is fully incorporated.
  6. Preheat your oven broiler to low. Slice baguette and brush both sides with your tarragon-infused oil. Transfer to a baking sheet lined with parchment paper and toast on broil for 3-4 minutes. Flip and broil another 3-4 minutes, until both sides are golden.

Assemble your crostini by scooping tarragon-infused chicken salad onto toasted baguette slices. Top with a pinch of rainbow microgreens and serve! 

Tarragon Infused Chicken Crostini made with the ONGROK Botanical Infuser

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