Ingredients
- 1 lb. cooked chicken breast, diced small
- 4 oz. celery, small dice
- 8 oz. mayonnaise
- 2 oz. curried onion relish, use more if needed
- Salt and pepper, as needed
- 1 head Bibb or Boston lettuce leaves, rinsed & dried
- 4 oz. butter, whipped
- 30 slices baguette, bias cut, 1/4 inch thick, toasted*
- 8 oz. slivered almonds, toasted
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Curried Chicken Salad Crostini
Servings: 30
Directions
- In a medium bowl, combine the mayonnaise and curried relish; mix well, adjusting with more relish as needed. In a large bowl, combine the chicken and celery, add enough dressing to make moist but NOT runny.
- TO ASSEMBLE: Cut the lettuce leaves to fit the baguette slices. Lightly spread butter on the baguette slices. Top with a piece of lettuce and 2 T. chicken salad. Garnish with a few almond slivers. Serve immediately (It's best not to assemble until ready to serve).
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Summary
This uses the "Curried Onion Relish" recipe that I also posted. This is a great party hors 'd oeuvre.
