Basil Chicken Salad Tartines | Image: Laura Messersmith — **Basil Chicken Salad Tartines** | Image: *Laura Messersmith*

I first tasted a version of this salad when I was living in Cambridge and working near Beacon Hill. Occasionally we’d walk over to a café on Charles Street called Panificio for lunch where their Chicken Tarragon Salad quickly became my favorite menu item. The addition of the grapes; the chopped fresh herbs made it special and elegant – a daring flavor combination to my newly awakening palate.

Since ten dollar salads on the regular weren’t really in the budget at the time I began making tarragon chicken salad for myself at home and even relied on it to impress Mike the first time I cooked for him. I worked all morning carefully slicing the grapes, washing the greens and trying to make everything perfect. We wedged ourselves in at the black and white table – an old counter top from my grandparent’s farmhouse transformed by a thrifty uncle – and began a tradition of connecting over a meal.

It’s been an awesome 8 years since that lunch. Our current kitchen is different, but still tiny, the black and white table is still with us, and I’m still making our favorite chicken salad. This time with a small refresh using basil in place of the tarragon. Why mess too much with a good thing?

Basil Chicken Salad Tartines (serves 4)

Ingredients:
3 pounds (4 split) bone-in, skin-on chicken breasts
Kosher salt
ground black pepper
1/3 cup light mayonnaise
3 tablespoons chopped fresh basil leaves
1 cup seedless green grapes
4 slices multigrain bread
2 cups mixed baby greens or spinach

Instructions:
Pre-heat the oven to 400 degrees F.

Pat the chicken breasts dry with paper towels and sprinkle both sides generously with salt and black pepper. Place the chicken skin side up on a rimmed baking sheet and roast in the oven for 40-50 minutes or until the internal temperature reaches 160 degrees on an instant read thermometer. Set the roasted chicken aside to cool.

Meanwhile, finely chop the basil leaves and slice the grapes in half. When the chicken is cool enough to handle, carefully remove the meat from the bones and cut the chicken into bite sized pieces. Place the chicken in a medium mixing bowl; add the mayonnaise, basil and grapes. Season to taste with kosher salt and black pepper. Stir to evenly combine.

Toast the slices of bread and top with the greens and the basil chicken salad. Serve immediately.

Adapted and re-written from Ina Garten’s Chicken Salad Veronique inspired by Panificio's Tarragon Chicken Salad.

Small Kitchen Friendly?
Since day one. I used a rimmed baking sheet, medium mixing bowl, medium cutting board, chef’s knife, measuring spoons, and a rubber spatula.

Smoked Salmon and Cucumber Tartines with Herbed Cream Cheese | Image: Laura Messersmith — **Smoked Salmon and Cucumber Tartines with Herbed Cream Cheese** | Image: *Laura Messersmith*

After my visit to Barney Greengrass last week I wanted to make a recipe that would incorporate the gorgeous eastern nova salmon I tasted and make it the star of the dish. The salmon itself is very tender, gently smoky and a little on the salty side in flavor and since it’s already cooked thanks to the smoking process it struck me as more of a pairing choice. I knew I wanted to do something with herbs (Ina Garten was helpful there) and with a recommendation from one of the Barney Greengrass to use cucumber I was on my way in creating my version of a classic bagel shop creation.

I love the deep comforting flavor of the toasted multi-grain bread with the smoothness of the herbed cream cheese – do let this chill for a bit after mixing the herbs in, it definitely grows in power – and the thin slices of cucumber help balance out the saltiness of the salmon, while still allowing it to shine.

I’m also brainstorming other combinations - with pickled red onion or maybe capers? Something to think about for future incarnations as I continue to explore the flavors and ingredients found in New York’s Jewish delis!

Smoked Salmon and Cucumber Tartines with Herbed Cream Cheese (serves 4)

Ingredients:

4 ounces plain cream cheese, room temperature
2 teaspoons minced scallions
2 teaspoons minced fresh dill
2 teaspoons minced fresh parsley
pinch kosher salt
12 thin slices seedless cucumber, also called English cucumbers
4 slices smoked salmon
4 slices dark, multi-grain bread

Instructions:

Allow the plain cream cheese to come to room temperature, then place in a medium mixing bowl. Mince the scallions, fresh dill, and fresh parsley. Using a fork stir the minced herbs and kosher salt into the cream cheese until evenly combined. Place the seasoned cream cheese into a small ramekin and allow to chill in the refrigerator for 30 minutes to an hour to allow the flavors to develop and the cream cheese to firm up.

Slice 4 pieces of dark, multi-grain bread (pumpernickel or seedless rye would be good too) about 1/3 inch thick. Toast until lightly browned. Slice the seedless cucumber as thinly as possible.

Spread each piece of toasted bread with a generous layer of the chilled cream cheese, then arrange 2-3 pieces of cucumber on top of the cream cheese, and finish with a slice of smoked salmon. Serve immediately.

Small Kitchen Friendly?

Yes, definitely. I used a medium cutting board, one medium mixing bowl, a chef’s knife, and a bread knife along with measuring spoons and a rubber spatula. Finally, I used a regular home toaster, but a sheet pan in the oven would work too for making the tartines.

The Verdict

The salmon and cream cheese are delicious together and surprisingly filling, so don’t be fooled by the small(ish) portion suggestion. Mike and I each had one as an early evening snack and then discovered that we weren’t really hungry for dinner later. I think this could be a great option for a cocktail party when I want to serve something a little more substantial than crudité, but less than a full meal.