Rotisserie Chicken Tartines with Pea Pesto

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15 min


25 min



Rotisserie Chicken Tartines with Pea Pesto

(Recipes by Eshun Mott. Produced by Aimee Nishitoba. Photos by Erik Putz. Food Styling by Sage Dakota. Prop Styling by Nicole Billark.)

Shortcut your way to a tartine dinner with a store-bought rotisserie bird. This recipe is also a great way to use up leftover cooked chicken.


  • 8 tbsp olive oil , divided
  • 1/2 tsp lemon zest
  • 1 tbsp lemon juice
  • 4 cups shredded rotisserie chicken , (about 1/2 whole chicken)
  • 2 cups fresh or frozen peas
  • 1/4 cup chopped walnuts
  • 1/4 cup chopped mint
  • 2 garlic cloves , divided
  • 1/4 cup finely grated Parmigiano-Reggiano cheese
  • 4 large slices sourdough or rustic bread


  1. Combine 2 tbsp oil, lemon zest and juice in a large bowl. Add chicken and toss to combine. Season with pepper.
  2. Bring a medium pot of water to a boil. Add peas. Boil until tender, 3 to 4 min. Drain and rinse with cold water. Combine drained peas with 4 tbsp oil, walnuts, mint and 1 garlic clove in a blender or food processor. Pulse until well combined but still chunky. Scrape into a medium bowl, then stir in cheese.
  3. Position rack in centre of oven and preheat broiler. Brush both sides of bread with remaining 2 tbsp oil, then arrange on a baking sheet. Broil until deep golden, 1 to 2 min per side. Cut remaining garlic clove in half and rub 1 side of each toast with cut sides of garlic clove.
  4. Spread each toast thickly with pea pesto, then cut in half. Top with chicken mixture. Sprinkle with more mint leaves, if desired.

Nutrition (per serving)

  • Calories
  • 640,
  • Protein
  • 36 g,
  • Carbohydrates
  • 28 g,
  • Fat
  • 43 g,
  • Fibre
  • 4 g,
  • Sodium
  • 790 mg.