Served on the half shell with horseradish, cocktail sauce, champagne mignonette, & chargrilled or blackened chicken, bacon, avocado, soft feta, black olive, lemon vinaigrette

Shuck the fresh oysters carefully and place them on a serving platter. Keep them on ice or in the refrigerator until ready to serve.

Prepare the Oysters

In a small bowl, combine champagne vinegar, chopped shallots, and parsley. Mix well and let it sit for at least 15 minutes to allow flavors to meld.

Make the Champagne Mignonette

Cook the chicken breast using your preferred method (chargrilled or blackened). Once cooked, slice it into small pieces.

Prepare the Chicken

In a medium bowl, combine diced avocado, crumbled feta, sliced black olives, cooked bacon, lemon juice, and olive oil. Season with salt and pepper to taste.

Prepare the Salad Toppings

Place the prepared oysters on the half shell on individual plates. Serve with horseradish and cocktail sauce on the side. Top the oysters with the champagne mignonette and serve alongside the chicken salad topping.

Assemble the Dish

Fresh oysters

Horseradish

oysters

Recipe information

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