Ingredients

Method

• 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

Ingredients

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