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Coronation chicken-and-corn toasties

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

For the slaw:

4 spring onions, thinly sliced
1 baby cabbage, shredded
½ lemon, juiced

For the toasties

½ cup cup good-quality mayonnaise
2 T mild curry powder (or a mixture of turmeric and cayenne pepper)
¼ cup chutney
100 g celery, chopped
2–3 T sultanas
150 g canned corn kernels, drained
4 free-range chicken breasts, cooked and shredded (or use leftover rotisserie chicken
sea salt and freshly ground black pepper, to taste
1 loaf ciabatta, thickly sliced

Method

1. To make the slaw, mix the spring onions and cabbage. Pour over the lemon juice and mix well.

2. Mix the mayonnaise, curry powder, chutney, celery, sultanas and corn. Add the shredded chicken and mix well. Lightly oil the ciabatta slices and toast in a pan until golden. Top with the chicken filling and another slice of toast. Serve with the slaw.

Photographs: Jan Ras
Food assistants: Claire-ellen Van Rooyen and Kate Ferreira

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