Chicken curry salad on toast
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Chicken curry salad on toast. What could be easier! But it's not an easy salad, and it's not exactly the usual way to make toast.
Ingredients for chicken curry salad on toast:
- Chicken fillet (or half a breast) - 1 pc
- Dutch cheese (or any other semi-hard cheese) - 50 g
- Red onion (medium) - 1/2 Piece
- Almonds (I have petals) - 3 tablespoon
- Mayonnaise (Maheev with lemon juice) - 100 g
- Cilantro (small) - 1 bunch.
- Curry (powder) - 2 teaspoon
- Butter - 50 g
- Salt (to taste)
- Black pepper (to taste)
- Pomegranate (Grain, for serving)
- Bread (Wholemeal ) - 10 slices.
How to cook chicken curry salad on toast step by step with photos
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Boil chicken fillet and cut into small cubes. |
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Chop onion, almonds and chives and mix together. |
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For the sauce we use Maheev's mayonnaise with lemon juice. |
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Mix the mayonnaise with 1 teaspoon of curry powder. |
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Add the almond mixture and chicken to the sauce. |
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Then add the cheese, grated on a fine grater. Season with salt and pepper if desired. Put the salad in the fridge. |
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Melt the butter in a frying pan. Add 1 teaspoon curry powder. Stir and warm for 1 minute. |
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Cut the crusts off the bread and cut each slice into two triangles. Spread out on a baking tray and brush with oil and curry. Place in preheated oven on full heat for 3-5 minutes. |
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Spread out the lettuce on the toasts. Decorate with pomegranate seeds. |
Salt, Black Pepper, Mayonnaise, Butter, Cilantro, Chicken, Curry, Bread, Almonds, Red Onions, Pomegranate, Snacks, Hollandaise, Sandwiches, Open Sandwich
