Proof that winter eating doesn’t have to be beige. Curried Chicken Salad Toast is a bright, flavour-packed twist on the classic — a little sweet, a little savoury, and a whole lot satisfying. Tender chunks of chicken mingle with red pepper, green onion, dried apricots, pecans, and cilantro, all bound together in a curried mayo that’s creamy with just the right kick of warmth.
A Colourful Winter Twist on Classic Chicken Salad
I pile it onto thick-cut sourdough, toasted in butter until golden, then layer it with mashed avocado and a handful of crisp sprouts for freshness and crunch. Serve it with a side of roasted grapes — their sweetness balances the spice beautifully. The result is a dish that’s colourful, hearty, and deeply nourishing — a perfect pick-me-up for cold days when your body craves comfort but your soul wants something vibrant.
The Perfect Make-Ahead Lunch for Chilly Days
A great idea to use up some leftover rotisserie chicken, and it works very well with roasted turkey too. Even better on day two, like many mayonnaise based sandwich spreads and mixes.
The nutty sweetness of the curried mayo, with the tang of bell pepper, the jammy texture of apricots play off the smooth crunch of pecan, cilantro for earthiness (subsitute parsley if you like) and the green onion brings it all together with a touch of acid. I finished with lime zest, to underscore the lime in the curried mayo. Zest is a great way to add flavour, without adding salt.
Of course, you can serve the chicken salad solo, with greens or croutons if you like. Or try in a pita pocket, filled with fresh, lively sprouts. Add Havarti to a curried chicken salad sandwich on a nice, wholesome artisan bread with fresh spinach and thinly sliced red onion to finish.
Chicken salad has so many applications.
Something Sweet & Savoury On The Side
Roasted grapes, or fruit of any kind, is often my alternative to additional starch, like fries or potato chips with a sandwich. Simply toss grapes with a little olive oil salt & pepper and roast for 15 minutes. They’re good hot, warm and cold. And they look great. Adding an extra layer of juicy sweetness to the plate.
For The Love Of Sprouts
Always been a massive fan of sprouts. Peppery alfalfa, crisp pea-shoots, gloriously tender bean sprouts. Love them all. These are clover sprouts. Bright, crisp and nutty. They might be my new favourite sprout for sandwiches. If you’ve never tried sprouts, clover might be a good place to start.
Sprouts in all forms are highly nutritious, low-calorie, high-fibre and nutrient dense. Rich in vitamin C, folate, and vitamin K, and contain essential minerals like potassium and iron. The sprouting process also makes them easy to digest and adsorb. I have a rule, to eat something raw, or ALIVE every day. Sprouts are living foods. That alone always makes them feel like one of the best options in the supermarket
How to Elevate Your Chicken Salad with Curry and Avocado
Healthy food doesn’t have to taste like a compromise. There’s a huge world of flavour and nutrition at your fingertips. Add things that harmonize to your favourite sandwich. Why not combine a layer of avocado with your chicken salad?
It’s bright, crunchy, creamy, and perfectly balanced — this is a sunshine-on-toast kind of meal that brings a little colour to winter. The curry warms things up, the apricot gives a sweet surprise, and the roasted grapes? That’s the magic bite that keeps people talking.
It’s the kind of lunch that feels fancy but comes together in minutes. And when it’s served on golden, buttery sourdough — let’s be honest — it tastes even better than it looks.
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Curried Chicken Salad Toast with Roasted Grapes
- Total Time: 30 minutes
- Yield: serves four
Description
Bright, flavourful, and satisfying — Curried Chicken Salad Toast brings spice, crunch, and colour to your winter menu. Served on toasted sourdough with avocado, sprouts and roasted grapes for a colourful, flavour filled meal any time of year.
Ingredients
- 1/2 cup mayonnaise
- 2 teaspoons curry powder
- 1 tablespoon of lime juice
- 1 1/2 cups cooked chicken, chopped
- 3 stems green onion, finely sliced
- 1/4 cup red pepper, diced
- 4 tablespoons dried apricots, diced
- 4 tablespoons raw pecan pieces, chopped
- 1/4 bunch fresh cilantro, chopped lightly
- 4 slices sourdough bread (thick slices)
- 2 avocados, mashed
- a handful of sprouts (your choice), pictured: clover
- 4 sprigs red or black grapes (for roasting)
- Olive oil, salt and pepper (for grapes)
Instructions
- Make your mayo first: Stir curry powder and lime juice into mayo, season (optional) and fold into the mixture until creamy. Reserve cold. Ideal if it stands 15 minutes or more, overnight for true depth of colour.
- Drizzle your solid stems of grapes (or do them loose it’s your kitchen!) with olive oil, and sprinkle with salt and pepper. Roast grapes at 400°F (200°C) for about 10 minutes, until blistered and soft. Serve on the side.
- While grapes cook: Mix chicken, onion, red pepper, apricots, pecans, and cilantro in a bowl, combine with curried mayo to desired wetness. Hold cold.
- Toast sourdough until golden.
- Spread with mashed avocado, top with a layer sprout, then add your curried chicken salad, and finish with a generous amount of lime zest.
Notes
Alternative Serving Ideas:
Top with a sprinkle of chili flakes or drizzle of honey for an extra pop.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Roasting
- Cuisine: American
