The extra chicken I cooked last night became curried chicken salad. Which I placed on lightly toasted sliced French bread that I spread with Dijon mustard and topped with cheese.
I served it with the vegetable bean soup.
CURRIED CHICKEN SALAD on TOAST
2 cooked chicken breast, shredded
1 – 2 stalks celery, chopped small
1 – 2 sprigs green onions, chopped small
1 tsp. kosher salt
½ tsp. black pepper
1 tsp. curry powder
To taste mayonnaise
To taste milk
6 – 8 slices French bread
Dijon mustard (optional)
Shred the chicken and place in a mixing bowl.
Chop the celery and green onions and add to the chicken.
Start with 1 tsp. kosher salt and ½ tsp. black pepper you can add more later.
Add as much or as little mayonnaise to please your personal taste.
Add a couple of Tbsp. milk to thin it out.
Mix in the curry powder.
Taste and adjust with salt & pepper if needed.
TO MAKE THE TOAST
Preheat the oven to 350 degrees.
Place the bread on a sheet pan and bake for 8 – 10 min.
Remove from the oven and spread each slice with Dijon mustard.
Top with chicken salad and sprinkle with cheese.
Return to the oven for 10 minutes to heat the chicken salad and melt the cheese.
MORE CHICKEN RECIPES
WHOLE BUTTERFLIED ROASTED CHICKEN
BARBECUE CHICKEN IN THE OVEN
BAKED GINGER GARLIC CHICKEN
SIMPLE ROAST CHICKEN BREAST
CHICKEN PAD THAI
DIJON CHICKEN SATAY WITH PEANUT SAUCE
LEMONGRASS CHICKEN SATAY
CHICKEN CHOW MEIN
CURRIED CHICKEN SALAD ON TOAST
CHINESE MUSHROOM CHICKEN
CHINESE GINGER CHICKEN
CHICKEN KING THING
CHICKEN CORN SOUP