Smoky Pulled Chicken and Tangy Slaw Crostini

Ingredients

• •baguette, sliced into 1/2-inch thick rounds
• •tablespoons olive oil
• •cup cooked, shredded pulled chicken
• •1/4 cup quality smoky BBQ sauce
• •1/2 cup finely shredded green cabbage
• •1/4 cup finely shredded carrot
• •tablespoons mayonnaise
• •teaspoon apple cider vinegar
• •1/2 teaspoon celery seeds
• •Salt and freshly ground black pepper to taste
• •Fresh chives, finely chopped, for garnish

Prep Steps

1. 1Preheat oven to 350°F (175°C). Brush both sides of the baguette slices with olive oil and toast for 8 minutes
2. 2minutes, or until lightly golden and crisp.\n
3. 3While the bread toasts, combine the shredded cabbage and carrot in a small bowl. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, and celery seeds. Season with salt and pepper.\n
4. 4Toss the cabbage and carrot mixture with the dressing to create the tangy slaw. In another bowl, mix the pulled chicken with the BBQ sauce until fully coated.\n
5. 5To assemble, spoon a generous amount of the BBQ pulled chicken onto each toasted crostini base.\n
6. 6Top the chicken with a small mound of the tangy slaw and garnish with a sprinkle of fresh chives. Serve immediately.