Smashed Pea & Chicken Toast (Printable)

Creamy smashed peas and shredded chicken on crispy toast with a hint of chili heat

# 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, about 3-4 minutes.
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. Aim for a chunky texture with some whole peas remaining.
03 - Gently fold the shredded chicken into the smashed pea mixture until evenly distributed. Taste and adjust seasoning with additional salt or pepper if desired.
04 - Spoon the pea and chicken mixture generously over the warm toasted bread slices, spreading to the edges.
05 - Sprinkle with chili flakes, fresh herbs, and crumbled cheese if using. Serve immediately while toast remains warm and crunchy.

# Expert Advice:

01 -
  • The smashed pea mixture creates this incredible creamy texture without needing any heavy cream or mayonnaise
  • You can have dinner on the table in under 20 minutes but it tastes like something from a fancy café
02 -
  • Do not over mash the peas or you will lose that satisfying texture
  • Toast must be genuinely crisp or it will turn soggy the moment the pea mixture hits it
03 -
  • Rub a raw garlic clove over the hot toast before topping for a subtle aromatic background note
  • Leftover roasted turkey works beautifully in place of chicken
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