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
Units
Scale
- 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
