Chicken Coronation Bruschetta with Chili Mango Salsa




2 Chicken Breasts cooked and small diced
3 tablespoons of mayonnaise
Mild Curry powder to taste
1 tablespoon mango chutney
2 teaspoon of Cajun spice
Salt and pepper to taste
2 slices of sourdough bread
1 handful Rocket leaves
Toasted flaked almonds optional
1Tablespoon of WICKLOW Rapeseed oil
1 clove garlic (peeled ,halved and skinned)
40g Corriander herb chopped including stalks

Mango and chilli Salsa

1 Lime juice and zest
1 mango ripe , peeled,stoned and diced
1 red chilli,deseeded and finely diced
2 Spring onions sliced
Small bunch Corriander , chopped
1 Tablespoon of WICKLOW Rapeseed oil
Pinch of cracked black pepper


1- Brush sliced sourdough with oil and rub with garlic
2- Toast in oven ,undergrill or on a chargrill pan till nice an crisp ,set aside
3-mix the Mayo,Curry powder,salt , pepper, Cajun spice, Corriander herb and chutney all together.Altering quantities to your preferred taste
4-Mix the combined ingredients with the diced cooked chicken
5- place Rocket leaves on top of toasted sourdough slice ,top with the curried chicken mix
6-combine all salsa ingredients in a bowl and mix well letting all ingredients infuse together
7- Spoon salsa on top of chicken and sprinkle some flaked almonds on top of salsa
6- Enjoy served with potato wedges or fresh salad

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