Curried Chicken Salad Toasts
A quick and creamy curried chicken salad spooned over crunchy toast, topped with a fresh tomato and coriander salad.
- Prep10 min
- Total10 min
- DifficultyEasy
- Servings2
This is the perfect working-from-home lunch: ready in just 10 minutes with leftover roast chicken. The creamy yogurt-mayo dressing is spiked with mild curry paste and mango chutney, while the crunchy salad of tomatoes, spring onions and coriander adds freshness.
Serve on toasted sourdough drizzled with olive oil and a sprinkle of nigella seeds for a little extra crunch. It's a flavour-packed, no-fuss meal that feels special but takes almost no effort.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a bowl, mix together the yogurt, mayonnaise, curry paste, mango chutney and cayenne pepper until smooth. Add the shredded chicken, stir well and season with salt and pepper to taste.
- In a separate bowl, toss together the coriander leaves, tomatoes, spring onions and lemon juice. Season lightly.
- Toast the sourdough slices. Drizzle each slice with a little olive oil.
- Divide the chicken mixture among the toasts. Top with the tomato salad and sprinkle with nigella seeds. Serve immediately.
💡 Tips
- Use leftover roast chicken or a rotisserie chicken to save time.
- If you don't have nigella seeds, substitute with sesame seeds or black onion seeds.
- For a milder flavour, use a mild curry paste; for more heat, add extra cayenne.
Inspired by a recipe from Delicious Magazine