Smashed Pea & Chicken Toast (Printer-Friendly)

Crisp bread with smashed peas and chicken, finished with chili flakes and fresh herbs.

# What You'll Need:

→ 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 Make:

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. Serve immediately while the toast is still warm and crunchy.

# Expert Tips:

01 -
  • It transforms humble ingredients into something restaurant-worthy in about 15 minutes flat
  • The temperature contrast between warm toast and cool pea mixture hits every satisfying note
02 -
  • Rubbing raw garlic on warm toast before topping adds this incredible aromatic base that people can never quite identify
  • The pea mixture keeps for two days in the fridge, making it perfect for meal prep or emergency lunches
03 -
  • Room temperature ingredients combine more smoothly and quickly than cold ones straight from the fridge
  • Toast each bread slice twice if you want extra insurance against sogginess from the pea mixture
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