Author: Hannah Lewry
About: Self published cookbook author Facebook Foodie: recipes of the Liked and Shared bit.ly/facebookfoodie and currently writing my 2nd cookbook entitled Palmhearts and Pineapples. Passionate about education and public speaking, supporting and mentoring the Youth less privileged through my Rotary Club.
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4
Easy
15 minutes
15 minutes
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