Smashed Pea & Chicken Toast

My tiny apartment kitchen was filled with the sounds of a dinner party that had spilled into its third hour when I frantically threw this together. I had thawed peas and leftover roast chicken from earlier in the week, nothing that resembled an actual meal plan. Something about smashing those bright green peas with olive oil and lemon felt so satisfying and elemental that I knew I was onto something special.

Last spring my sister stayed over for a weekend visit and I made these for a lazy Saturday lunch. She took one bite, set her toast down deliberately, and asked for the recipe immediately. Now she texts me photos every time she makes them for her own family, which feels like the best kind of cooking legacy.

Ingredients

• Rustic bread: Thick cut sourdough or country loaf provides the sturdy foundation needed to support the generous topping without becoming soggy
• Frozen peas: Thawed slightly and mashed, these create a vibrant base that brings sweetness and freshness to every bite
• Extra virgin olive oil: This binds the pea mixture together while adding richness and fruity depth that ties everything together
• Fresh lemon juice: The bright acidity cuts through the creamy elements and makes the flavors sing
• Sea salt and black pepper: Simple seasonings that elevate the natural sweetness of the peas and chicken
• Cooked chicken breast: Shredded rotisserie chicken works beautifully here or use leftover roasted chicken for a perfect use what you have approach
• Chili flakes: Just enough heat to wake up your palate without overwhelming the delicate fresh flavors
• Fresh herbs: Mint or parsley adds an aromatic finish that makes the dish feel restaurant quality
• Crumbled feta or goat cheese: Optional but recommended for adding tangy creaminess and another layer of flavor

Instructions

Prepare wholesome dog meals by mixing with warm water for easy serving and homemade-style feeding.

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Toast the bread:

Get your bread golden and crisp in a toaster or grill pan so it stands up to the toppings without becoming soggy

Prepare the pea base:

Mash the thawed peas with olive oil, lemon juice, salt and pepper until combined but still pleasantly chunky

Combine everything:

Gently fold the shredded chicken into the smashed pea mixture until evenly distributed and taste to adjust the seasoning

Assemble the toasts:

Spoon the pea and chicken mixture generously over each slice of warm bread right before serving

Add the finishing touches:

Sprinkle with chili flakes, fresh herbs and crumbled cheese if desired to add color and extra flavor

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These toasts have become my answer to unexpected guests, quick lunches, and those nights when cooking feels like too much but eating well still matters. Something about the vibrant green against golden toast makes even a Tuesday dinner feel special.

Making It Your Own

The beauty of this recipe lies in its adaptability based on what you have available and what sounds good. Try swapping the chicken for shredded leftover turkey or even chickpeas for a vegetarian twist that still delivers protein and satisfaction.

Bread Matters

The bread you choose can make or break this dish so reach for something substantial that can handle the generous topping. A thick cut sourdough or country loaf gives you the structural integrity needed while adding its own flavor dimension.

Serving Suggestions

These work beautifully as a light lunch alongside a simple green salad or as part of a larger spread for brunch. A crisp white wine like Sauvignon Blanc cuts through the richness and complements the fresh flavors perfectly.

• Try rubbing the warm toast with a cut garlic clove before topping for an extra layer of flavor
• Keep some extra lemon wedges on hand for guests who want an extra hit of brightness
• These are best eaten immediately while the toast maintains its satisfying crunch

Prep ingredients, rinse produce, and dry dishes efficiently with a built-in workstation designed for streamlined cooking.

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Hope this bright and satisfying toast brings a little joy to your table too.

Recipe FAQs

→ Can I prepare the pea mixture ahead of time?

Yes, you can prepare the smashed pea and chicken mixture up to 2 hours in advance. Store it in an airtight container in the refrigerator and toast the bread just before serving to maintain crispness.

→ What type of bread works best?

Rustic, sturdy breads like sourdough or country loaf are ideal as they hold up well to the moist topping without becoming soggy. Whole grain or seeded varieties also work wonderfully.

→ How do I adjust the spice level?

Start with ¼ teaspoon of chili flakes and add more gradually to taste. You can also mix the chili directly into the pea mixture for even heat distribution throughout the topping.

→ What are good substitutes for chicken?

Rotisserie turkey, grilled tofu, white fish, or even crispy chickpeas work beautifully. Adjust cooking times as needed based on your protein choice.

→ Can this be made vegetarian?

Absolutely. Omit the chicken and increase the pea mixture quantity, or add grilled tofu, roasted chickpeas, or white beans for additional protein and texture.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc complements the fresh mint, lemon, and peas beautifully. Pinot Grigio or a light Riesling are also excellent choices.