Smashed Pea & Chicken Toast (Printable version)

Creamy smashed peas and tender chicken on crisp toast with chili heat

# What You'll Need:

→ Toast Base

01 - 4 thick slices rustic bread (sourdough or country loaf)

→ Pea Mixture

02 - 1½ cups (225 g) 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

→ Chicken

07 - 1½ cups (200 g) cooked chicken breast, shredded

→ Toppings

08 - ½ teaspoon chili flakes
09 - 2 tablespoons fresh mint or parsley, chopped (optional)
10 - 2 tablespoons crumbled feta or goat cheese (optional)

# How to Prepare:

01 - Toast the bread slices in a toaster or grill pan until golden and crisp on both sides.
02 - In a mixing bowl, mash the thawed peas with olive oil, lemon juice, sea salt, and black pepper using a fork or potato masher. Maintain a chunky texture for better mouthfeel.
03 - Gently fold the shredded chicken into the smashed pea mixture until evenly distributed. Taste and adjust seasoning as needed.
04 - Spoon the pea and chicken mixture generously over each toasted bread slice, ensuring even coverage.
05 - Sprinkle with chili flakes and chopped herbs. Add crumbled cheese if desired. Serve immediately while toast remains warm and crunchy.

# Expert Tips:

01 -
  • The combination of creamy peas and tender chicken hits that perfect balance between light and satisfying
  • It comes together in 20 minutes but looks like something from a fancy café
02 -
  • Rubbing the warm toast with a cut garlic clove adds an incredible layer of flavor
  • The pea mixture keeps in the fridge for a day, but assemble the toasts right before serving
03 -
  • Do not overmash the peas, keeping some texture makes every bite more interesting
  • Grilling the bread instead of toasting adds smoky depth that complements the fresh toppings
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