Curried Chicken Toasts
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Chunks of cooked chicken tossed with diced cucumber and green apple, spiked with curry powder, wrapped in fresh herbs and cress on toasted rye bread. A crunchy, tangy contrast of sweet and herbaceous bites with a drizzle of olive oil and a sprinkle of coarse sea salt. An easy lunch with subtle twists replacing celery with crisp cucumber and ribbons of tarragon in place of mint. Adjusted timings reflect the fresh texture balance and herb intensity for a more vibrant taste experience.
Prep:
20 min
Cook:
5 min
Total:
25 min
Servings:
4 servings
#French-inspired
#lunch
#quick meal
#herb salad
#chicken recipes
Chicken salad mashups are old hat but swapping textures and herb combos keeps it interesting. Gone is the celery crunch, replaced by refreshing cucumber that doesn’t steal the show. Picked tarragon adds a nuanced licorice hint which I like over mint sometimes. Curry powder needs balance — not too spicy — just enough warmth to wake up dormant flavors. Toast should be dark and dense for resistance; multigrain can go soggy fast when crowned with juicy fruits. Grapes on chicken salad sound crazy but their burst offsets rich mayo and curry. Olive oil finishes it, not butter. Tested this several times with different breads. Rye wins every time.
Ingredients
- 180 g cooked chicken cut in small cubes
- 40 g diced cucumber instead of celery
- 30 g diced green apple Granny Smith
- 1 small shallot thinly sliced instead of green onion
- 40 ml mayonnaise
- 6 ml curry powder
- 15 g mix of fresh herbs roughly chopped (tarragon, coriander, chervil)
- 50 ml fresh cress leaves
- 4 slices toasted rye or pumpernickel bread
- 40 g red grapes halved
- Olive oil for drizzling
- Coarse sea salt to finish
About the ingredients
Don’t fret if no chicken leftovers; rotisserie or poached chicken breast works fine. Swap cucumber back to celery if preferred for crunch, but keep it diced small to avoid moisture overload. Tarragon can be tough if too big; chop coarsely but not into threads or it gets bitter. Mayonnaise can be replaced by Greek yogurt for a lighter option but keep an eye on moisture balance. Curry powder quality—fresher the better. Check for potency. Use fresh grapes for bite and avoid canned or frozen as they drown salad. Bread choice is crucial; dense rye or pumpernickel is best as it holds toppings without sogging. Toast slices till crisp but not blackened. Olive oil drizzle is optional but adds a nice finish and mouthfeel. Salt is key—use flaky sea salt to punctuate otherwise subtle flavors.
Method
- Start by tossing chicken, cucumber, apple, and shallots with mayo and curry powder in a bowl. Salt and pepper lightly to coax out a subtle zing without overpowering.
- In a separate bowl, roughly blend herbs and cress keeping the herbs chunky to avoid wilting too fast.
- Layer the curried chicken mix generously on each toasted bread slice. Use rye; its chew counters soft salad well.
- Scatter halved grapes atop for an acidic pop, then mound with herb and cress blend.
- Finish with a fine drizzle of olive oil to add smoothness and a quick flick of coarse salt to punch through the mildness.
- Serve immediately. Avoid making too far ahead since grapes and cress release water, which mushes the bread. If prepping, toast bread last minute or keep separate until ready.
Cooking tips
Mixing textures properly is more art than science here. The goal: balance moisture, crunch, and herb freshness. Don’t overdo mayo; it’ll weigh salad down. Toss gently to keep chunks intact. Prepare herbs last so they stay vibrant and don’t wilt against mayo. Toast bread just before serving to keep crust firm. Let mayo mixture rest a couple minutes to meld curry flavor but not long or apple goes soggy. Keep grapes whole or halved just before assembly for fresh bursts. Olive oil drizzle comes at end; too early and herbs get greasy. Salt at very end as it can draw out water. Serve ASAP or keep components separate as assembly close to eating time makes all difference. Clean knife cuts prevent mushed bread when slicing. A quick pat dry on cucumber helps manage watery texture if your variety is overly moist.
Chef's notes
- 💡 Chunk chicken evenly; bite size matters for texture contrast. Cucumber diced fine replaces celery crunch without sogginess if patted dry. Double-check moisture level. Herbs chopped chunky - not threads - keep freshness longer and prevent bitterness from tarragon breaking down. Mayonnaise quantity critical; overdo and mixture collapses, weighing down toast and losing bite. Fresh curry powder best, not stale or too strong powder ruins subtle balance with fruits and herbs. Toss gently, don’t pulverize ingredients or flavors dull fast, especially apple and cucumber. Toast bread last, rye or pumpernickel, crisp but not blackened, holds toppings and offsets sweet moistness well.
- 💡 Mix herbs and cress last, keep chunky for texture and reduce wilting risk. Green salad leaves wilt fast with mayo mix. Assembly order important: layers of chicken mix first, grapes after, herbs top, finishing drizzle olive oil, then flaky sea salt last. Salt too early pulls water and mushes bread. Grapes halved for burst without over-moisture. Prep grapes right before serving, else juice seeps out. Rest curried chicken mix briefly before assembly - meld flavors but short wait only; apple softens too fast. Knife must be sharp for cutting to prevent squishing bread slices when serving. Dry cucumber variety helps control salad watery texture.
- 💡 Mayonnaise substitute with Greek yogurt reduces richness but watch moisture carefully. Chicken source flexible; leftover roasted or poached breast works fine. Celery swap back works for crunch but dice small or it overwhelms salad moisture. Tarragon tough when finely shredded; rough chop avoids bitterness. Olive oil drizzle optional but adds mouthfeel and finishes with mild fruitiness; add sparingly to avoid greasy feel. Adjust curry powder to balance warmth; too spicy dominates. Toast type crucial; soft bread soaks fast, ruins crunch contrast. Rye or pumpernickel firm enough, absorb but hold up well under moist topping. Sea salt flaked or coarse preferred; fine salt clumps and dissolves too quickly.
- 💡 Avoid prepping too early; grapes and cress release water rapidly, mush bread. If prepping in advance, keep toasted bread separate or toast last minute. Mixing order and timing impact final crunch—wait too long, soggy mess. Gently toss ingredients; aggressive mixing damages apple and cucumber chunks, loses sharpness in bite. Herb freshness critical; wilted herbs dull aroma and flavor balance. Use sharp knife to cut assembled toasts - cleaner slices avoid squashed bread and runaway topping. Olive oil drizzle close to serving ensures fresh sheen, if early, herbs may turn greasy looking. Adjust seasoning lightly at end, salt particularly, to keep flavors bright.
Common questions
Can I swap cucumber for celery?
Yes but dice very small or it overwhelms moisture balance. Celery crunch more fibrous and tougher. Adjust mayo qty less if celery crispiness too strong. Both give crunch but cucumber smoother, lighter. Dry cucumber pat helps reduce wetness. Timing wise cucumber holds better after mixing than celery which softens faster. Watch liquid content regardless.
How to avoid soggy toast?
Toast rye or pumpernickel thick and crisp. Add toppings just before serving. Keep grapes whole or halved only at last to prevent juice leakage. Avoid prepping curried chicken mix too early, rest briefly only. If prepping, store toasted bread separate, toast fresh, or keep dry and assemble at last minute. Sharp knife for cutting to avoid squashing. Salt topping last; salt pulls water out and speeds sogginess if added early.
Best herb choices?
Tarragon adds licorice note, rough chopped to avoid bitter threads. Coriander and chervil soften herb blend, add complexity. Avoid mint here; changes profile and softens crispness. Fresh herbs last longer if chopped chunky, blend last minute to avoid wilting with mayo. Dry or old herbs lose punch. Fresh cress provides peppery crunch if stored cool, moist but not wet. Can swap herbs but watch impact on overall salad balance and bitterness.
Can mayonnaise be replaced?
Greek yogurt works as lighter alternative but watch moisture ratio; yogurt more watery. Mayonnaise richer, binds better. With yogurt, reduce cucumber juice or pat dry well, prep herbs last to prevent early wilting. Add curry powder carefully - yogurt tang can make spice more pronounced. Emulsification less stable so mix gently. If neither available, a mild sour cream or soft cheese can work but texture shifts. Adjust salt last as dairy variants can mute seasoning.
