Peachy Coronation chicken crostini

Method 1

Ingredients

½ small jar mayonnaise

1 tsp mild curry powder

2 cooked chicken breasts, skin removed

2 peaches, thinly sliced

For the crostini bases

4 thin baguettes

splash olive oil

STEP 1

Mix together the mayonnaise and curry powder. Tear the chicken into thin strips with your fingers and cut up the peaches – you can do this up to 2 days before. Keep in the fridge until needed. To serve, spoon some of the mayonnaise mixture over the crostini, lay chicken pieces on top and finish with a couple of peach slices.

STEP 2

For the crostini bases, cut each of the 4 baguettes into 20 slices, ½cm thick, discarding ends. Drizzle with olive oil and place under the grill. Cook for 2-3 mins until lightly golden, then turn over and cook for another 1-2 mins until golden and crisp all over. Do this in batches and store in a large, airtight container at room temperature for up to 3 days.

Method 2

Ingredients:

- 2 cups cooked chicken, shredded

- 1/2 cup mayonnaise

- 1/4 cup Greek yogurt

- 1 tablespoon curry powder

- 1 tablespoon mango chutney

- 1/4 cup dried apricots, chopped

- 1/4 cup toasted almonds, chopped

- Salt and pepper to taste

- Sliced baguette, for serving

Instructions:

1. In a bowl, mix together the mayonnaise, Greek yogurt, curry powder, and mango chutney.

2. Add the shredded chicken, dried apricots, and toasted almonds to the mixture and stir until well combined.

3. Season with salt and pepper to taste.

4. Spoon the chicken mixture onto sliced baguette pieces to serve as crostini.

5. Enjoy your Peachy Coronation chicken crostini!

Comments

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