Toast loaded with lots of toppings is one of my go-tos when things get crazy and I need to eat something fast.
You can use leftover rotisserie chicken for this one, or simply place some raw chicken breasts in a small pot with enough water to cover them and bring to a low boil for about 20 minutes until cooked through. Pair with a green, veggie-heavy salad, for health’s sake.
Minty Ricotta and Chicken Toast
½ small red onion, thinly sliced
¼ cup red wine vinegar
¼ cup white wine (or apple cider) vinegar
1 tablespoon sugar
½ cup frozen peas
½ cup ricotta cheese
2 large slices thick-cut bread of your choice
1 cup cooked, pulled chicken breast (rotisserie chicken works great)
Add red onion to a bowl along with vinegars, sugar and a pinch of salt. Stir. If mixture doesn’t fully cover onion, add a bit of water until onions are fully immersed in liquid. Set aside for at least 15 minutes so the onions can pickle slightly.
Cook frozen peas according to package directions. Strain off any water and set aside to cool a little bit.
Halve avocado, remove pit and scoop out green flesh. Add to a bowl along with the peas. Mash lightly until mixed well and mostly smooth. Add ricotta and mix thoroughly. Season with salt and pepper to taste.
Place bread in a toaster or toaster oven and toast until golden. Remove to a serving plate.
Spread half the ricotta-pea mixture on each piece of bread, then top with half of the chicken.
Remove onions from vinegar mixture and place 3 or 4 slices atop chicken. Drizzle toasts lightly with olive oil and some torn fresh mint. Season with salt and pepper if desired. Serve immediately.
Source: Michelle Stark, Times food editor