Coronation chicken-and-corn toasties

Coronation chicken-and-corn toasties

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  • 4
  • Easy
  • Dairy free
  • 15 minutes
  • 15 minutes
  • Haute Cabrière Chardonnay Pinot Noir 2019
  • Buy Ingredients Here


  • 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

Cooking Instructions

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

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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