Smashed Pea & Chicken Toast

Last Tuesday I found myself staring at a container of leftover rotisserie chicken and a bag of frozen peas, trying to conjure something that didn't feel like sad desk lunch. My roommate walked in, caught me mid-contemplation, and suggested smashing everything together on toast. That casual throwaway comment turned into one of those bright, happy accidents that now lives in my regular rotation.

I made these for a friend who was recovering from surgery and needed something gentle but nourishing. She sent me a text two days later asking for the recipe, having already made them three times. Sometimes the simplest combinations hit the hardest.

Ingredients

• 4 thick slices rustic bread: Sourdough or country loaf gives you that sturdy foundation that won't go soggy the second anything touches it
• 1½ cups (225 g) frozen peas, thawed: Frozen peas are surprisingly sweet and work perfectly here, no need to hunt down fresh ones
• 1 tablespoon extra-virgin olive oil: This brings everything together and adds that fruity richness you cant get from anything else
• ½ lemon, juiced: Fresh lemon juice cuts through the creamy elements and makes the peas sing
• ¼ teaspoon sea salt: Start here and adjust, the cheese will add more saltiness later
• Freshly ground black pepper: A generous grind adds warmth and depth
• 1½ cups (200 g) cooked chicken breast, shredded: Rotisserie chicken is your friend here, or use whatever leftover cooked chicken you have
• ½ teaspoon chili flakes: Adjust this based on your heat tolerance, but that little kick wakes everything up
• 2 tablespoons fresh mint or parsley, chopped: Optional but highly recommended for that pop of freshness
• 2 tablespoons crumbled feta or goat cheese: The salty tang takes this from good to cant stop eating it

Instructions

Get your bread ready:

Toast those slices in a toaster or grill pan until they are golden and sound hollow when you tap them

Make the pea base:

In a bowl, mash the thawed peas with olive oil, lemon juice, salt, and pepper using a fork or potato masher until you have a chunky, spreadable texture

Bring it together:

Fold the shredded chicken into the smashed pea mixture until evenly combined, then taste and adjust the seasoning if needed

Assemble:

Spoon the pea and chicken mixture generously over your warm toasted bread, letting it spill over the edges a bit

Finish with flair:

Sprinkle with chili flakes, fresh herbs, and crumbled cheese if you are using them

Serve right away:

This wants to be eaten immediately while that bread is still warm and providing the perfect crunch

Pin to Board

My partner wandered into the kitchen while I was making these, skeptical about the pea situation. One bite in and he was already planning when he could make them for his own lunch the next day. Converting the nonbelievers is always satisfying.

Making It Your Own

Swap the chicken for leftover roasted turkey, or go vegetarian with grilled tofu that has been pressed and seasoned well. The formula of creamy smashed peas plus protein plus crispy canvas works with endless variations.

The Wine Question

A crisp Sauvignon Blanc cuts through the richness and plays nicely with the herbs, but honestly an icy cold lager works just as well. Match the drink to your mood, not some rigid rule.

Batch Prep Strategy

The pea and chicken mixture keeps beautifully in the fridge for two days, actually developing more flavor as it sits. Toast fresh bread when you are ready to eat and you have office lunch that will make coworkers jealous.

• Mix everything except the toppings up to 48 hours ahead
• Store the mixture in an airtight container and give it a quick stir before using
• Keep toppings separate until the very last minute to maintain texture contrast

Pin to Board

Sometimes the best recipes come from throwing things together without overthinking it. This toast has become my go to for those nights when cooking feels like too much but I still want something that feels like a real meal.

Recipe Questions & Answers

→ Can I use fresh peas instead of frozen?

Fresh peas work wonderfully—simply blanch them for 2-3 minutes until tender, then proceed with mashing. Frozen peas are already blanched, making them a convenient option that tastes just as vibrant in season.

→ What bread works best for this dish?

Rustic breads like sourdough, country loaf, or ciabatta provide the ideal sturdy base. Their dense texture and open crumb structure hold the topping well while maintaining satisfying crunch even under the creamy mixture.

→ How do I store leftovers?

Keep the pea and chicken mixture refrigerated in an airtight container for up to 2 days. The toast is best assembled fresh to maintain crispness—simply reheat the bread before topping with the chilled mixture.

→ Can I make this vegetarian?

Replace shredded chicken with grilled or smoked tofu, chickpeas, or white beans. The legumes provide similar protein content and texture while absorbing the bright flavors of the lemon and herbs beautifully.

→ What can I substitute for feta?

Goat cheese, ricotta salata, or shaved pecorino all work wonderfully. For dairy-free options, try crumbled firm tofu seasoned with nutritional yeast or omit cheese entirely—the dish remains delicious without it.