Curried Chicken Salad Toasts
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A quick, chunky chicken salad with a zing of turmeric replacing curry powder. Crunchy cucumber swaps celery for fresh snap. Tart green apple stays but pears sneak in for softness. Dill and basil stand in for mint and chervil, adding bright herbal layers. Toasted rustic rye bread holds the pile. Drizzle good olive oil. Finish with crunchy sliced almonds instead of grapes for unexpected texture and nuttiness. Salty floral flakes on top punch through the richness. A lively, textured open sandwich that plays with sweet, tart, herbal, and savory notes. Good for lunch or casual dinner, minimal fuss, big flavor. Four servings ready in under thirty minutes but watch those textures and adjust seasoning before plating. Keep herbs fresh and bread crisp, or the whole thing falls flat.
Prep:
20 min
Cook:
5 min
Total:
25 min
Servings:
4 servings
#chicken salad
#turmeric
#quick lunch
#open-faced sandwich
#rye bread
Curried chicken salad open-faced on toast feels like lazy cooking Sunday—except each component sings if you treat it right. Chicken diced, not shredded, bites hold texture against the creamy lemon-mayo blend, turmeric dusted for earthiness. Cucumber replaces celery here; its water content gives crunch without the fibrous chew. Pears add volume, a subtle sweetness that balances the turmeric’s earth. Herbs swap out for something fresher, brighter—dill and basil playing off each other with watercress cutting acid sharpness. Toast bread until edges pop, golden crisp but avoid charcoal black. Dressing and salad need a minute together for flavors to unfold but no more or texture dulls. Toast smeared last second to keep crunch. Garnish almonds toasted until nut oils smell toasty warm and sprinkle sea salt flakes on top because nothing beats that briny pop. Done in under thirty minutes, no fuss, all attitude.
Ingredients
- 180 g cooked chicken breast, diced chunky
- 40 g cucumber, small dice, seeds removed
- 35 g pears, diced small and firm
- 1 small shallot, finely sliced thin rings
- 3 tbsp mayonnaise, good quality
- 1 tsp turmeric powder, sifted
- 40 g mixed fresh herbs roughly chopped (dill, basil substitute for mint and chervil)
- 40 ml watercress leaves
- 4 slices rustic rye bread, toasted until golden, not burnt
- 30 g sliced almonds, lightly toasted for crunch
- Extra virgin olive oil, to drizzle
- Sea salt flakes, to sprinkle
- Freshly cracked black pepper
About the ingredients
Turmeric powder replaces curry powder as a gentler, earthier spice with fewer bitter notes—check freshness, old turmeric turns musty. Cucumbers seedless prevent sogginess that celery can sometimes cause. Pears swap in for apple; tender but still firm avoids mush. Shallot is a subtle soft onion flavor rather than sharp green onion—balanced better here. Herbs go dill and basil; fresh mint and chervil can be tricky to find, and these brighter herbs cut through the mayo richness differently but well. Rye bread toasted last minute; rustic types hold up better. Almonds lend crunch and a nutty aroma—can swap for pistachios or pumpkin seeds for allergy needs. Olive oil drizzle improves mouthfeel but don’t overdo. Sea salt flakes on top sharpen all flavors—can use flaky Maldon or local alternative. Mayonnaise should be room temperature so it blends uniformly; use quality egg-free if dairy an issue. Always season last—turmeric can mute salt perception.
Method
- 1. Toss diced chicken, cucumber, pears and shallot into a shallow bowl. Dollop mayonnaise over, then sprinkle turmeric. Salt and freshly cracked pepper—adjust to your taste at this stage; too much turmeric can overwhelm. Mix gently to coat everything, but keep pieces defined, no puree. Let sit few minutes for flavors to sync, stirring once or twice.
- 2. In a separate bowl, combine chopped dill and basil with watercress. The herbs need rough chopping for texture and scent punch. Leaves must stay whole enough to contrast the creamy chicken mixture.
- 3. Check the toast by tapping edges—should be crisp with a dry surface. Soft bread turns soggy; toast your bread last minute.
- 4. Spread the chicken mix thickly on each toast slice. Scatter toasted almonds over generously—this is where unexpected crunch sneaks in.
- 5. Garnish with the herb and watercress mixture. Drizzle olive oil in thin streams, enough to glisten but not soggy. Finish with sea salt flakes and a last crack of fresh pepper. Serve immediately or the toast softens.
- Alternate: If no rye bread at hand, use thick sourdough or a sturdy multigrain. Avoid soft sandwich bread. Nuts can be swapped for chopped roasted pistachios or seeds for allergy-friendly crunch.
Cooking tips
Pick fresh cooked chicken breast, cold or warm, diced in sizable chunks not shredded—keeps texture in sandwich. Timing is key; mix chicken with yogurt or mayo, turmeric, cucumber, pears, shallot, salt, and pepper and let rest 5-10 minutes to meld flavors but not soften too much. Chop herbs roughly for vibrant aroma and visible color contrast, mix with crisp peppery watercress. Toast breads to crisp golden edges with dry surface—no steaming or sog. Spread chicken mix thickly but carefully, so bread doesn’t collapse. Layer almonds last for immediate crunch. Drizzle olive oil over whole assembly after plating for glossy finish; too early and bread sogs. Use flaky salt on top to enhance contrast and give that satisfying crunch. Serve ASAP or separate components if waiting. If pressed, can skip resting time but flavors will be less integrated. Taste and adjust seasoning at each stage; turmeric can dominate if careless. Essential to use good bread—soft bread ruins experience entirely. Always toast bread last and keep salad cold before serving for best texture contrasts.
Chef's notes
- 💡 Diced chicken chunks matter—keep sizable, no shredding. Holds texture better when tossed with mayo and turmeric. Flavors mingle best after resting 5-10 minutes. Don’t stir too hard or it turns mushy; you want distinct bites. Fresh herbs; chop roughly for punch not paste. Dill and basil replace mint—different but bright. Watercress adds peppery snap, chop lightly to keep leaves whole. Timing herbs later prevents wilting.
- 💡 Must toast bread right before assembly. Crisp edges, dry surface—no sogginess allowed. Rustic rye preferred over soft sandwich bread. Sourdough or multigrain swap fine if rye missing but beware softer crumb. Toast scent cues crispness—listen for light crackle, watch for golden shade. Too dark? Bitterness will mask delicate flavors. Toast almonds lightly; warm nut oil aroma signals crunch unlocked. Don’t burn or dull the nutty note.
- 💡 Turmeric powder freshness essential. Old turmeric turns musty, kills the vibrancy. Sift for even sprinkle over mayo-chicken for that earthy warmth. Too much overwhelms; add little then taste. Salt last because turmeric dulls salt perception. Salt flakes on top done at the end—gives brightness, crunch, counteracts richness. Olive oil drizzle little but enough to glisten—too wet softens toast. Use egg-free mayo if dairy issues; room temperature blends smoother.
- 💡 Mixing order: chicken, cucumber, pears, shallot first. Spoon mayo over, then turmeric scatter. Salt and black pepper last step before rest. Wait 5-10 mins for flavors to marry but don’t let sit too long or moisture dulls texture. Pears should be firm, not mushy—adds subtle sweet balance to turmeric earthiness. Shallots sliced thin not overpower sharp—soft onion flavor modulation. Watercress chopped in separate bowl mixes fresh herbal punch last minute.
- 💡 Serving tip: Layer chicken mix thick but keep toast sturdy. Almonds sprinkled last for immediate crunch contrast. Herb mix atop for fresh color and aroma. Olive oil drizzle after plating prevents sog. Sea salt flakes final. Serve fast—toast softens quick. Alternatives: pistachios or pumpkin seeds for nut swap due to allergies. Bread choice impacts texture heavily; no soft sandwich bread. Timing is king—toast last, serve cold salad cold.
Common questions
Why use turmeric instead of curry powder?
Turmeric offers earthier, gentler warmth. Less bitterness, more subtle color. Curry powders vary wildly—can overwhelm or clash. Turmeric powder fresh, finely sifted blends better. Also lets other herbs shine without fight. But too much dulls salt perception—season carefully, taste as you go.
Can I use different bread?
Rye best for sturdiness, flavor contrast. Sourdough or multigrain work too but avoid soft sandwich bread—it won’t hold thick salad or crunchy nuts. Toast to dry crispness only, no steaming edges. Toast timing critical; last minute before serving. Bread softens fast under wet toppings, spoils texture. If no rye, pick dense crust bread.
How to keep salad from getting soggy?
Short answers; rest chicken salad briefly before plating to meld but not too long. Toast bread last minute, spread right before eating. Drizzle olive oil after assembly, not before, stops toast softening early. Use seedless cucumber stops excess moisture. Pears should be firm. Avoid shredding chicken—keeps bite distinct, less mush. Quick serve best.
How to store leftovers?
Separate bread from salad if possible. Salad keeps 1-2 days refrigerated in airtight container. Bread toast loses crisp in fridge—re-toast lightly before reuse. Almonds best stored separately to keep crunch and avoid sogginess. Olive oil drizzle applied fresh on serving. Avoid mixing if storing longer to keep textures intact.
