2medium sized baguettes or 15-20 mini toast slices
For the chicken & mayo spread:
1/2cupor more mayonnaise
2-3tablespoonsof cream cheese
2-3tablespoonsof fresh cream, optional
1cloveof garlic, minced
salt & pepper to taste
For the topping
4-5bacon rashers (you may replace it with any other topping of your choice like turkey or beef bacon/ham)
fresh chives or coriander to decorate
Wash and drain the chicken. Cut into thin strips and cook till tender with some salt (don't add too much of it) and pepper to taste. There is no need to add water while cooking as the chicken releases some stock of its own but do make sure that the bottom of the pan doesn't scorch
Remove, allow to cool and then shred. You can even pulse the chicken in a mixer grinder (don't grind, just pulse for 2-3 seconds at a time).
Transfer the contents into a bowl, add the mayonnaise, cream cheese, garlic and taste the mixture. Depending on the brands of mayonnaise and cream cheese used adjust the salt or fresh cream accordingly. Mix thoroughly. You can add some additional seasonings of your choice if you wish.
Slice the baguette diagonally into 1/4" pieces and spread a portion of the prepared chicken and mayo spread. Garnish with the toppings. Serve immediately
I used chicken tikka flavoured mayonnaise by a local brand named Noor. You can use any mayonnaise of your choice - plain or flavoured, it doesn't matter.