- 2/3 c. plain Greek yogurt (0% fat or full-fat, your choice)
- 1.5 tbsp. Major Grey mango chutney
- 1 tbsp. honey
- juice of 1 lemon
- 2 tbsp. chopped fresh cilantro or chervil
- 1-2 green onions, finely chopped (white and light green parts)
- 3/4 tsp. kosher salt
- 1/2 tsp. mild yellow curry powder
- 1/4 tsp. sweet paprika
- 1/8 tsp. fresh ground black pepper
- 1/3 c. slivered blanched almonds
- 1 whole, medium roasted chicken (homemade or high-quality store-bought, see TIP A below)
- 1 yellow onion, thinly sliced
- 1 tbsp. olive oil
- 4-6 slices hearty multigrain bread
- 2 c. fresh baby arugula leaves roughly chopped if needed
- 2 tbsp. Major Grey mango chutney
- Sprinkle of kosher or coarse ground sea salt
- Sprinkle of fresh ground black pepper
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Mix first 10 ingredients in a large mixing bowl. Set aside.
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Put the almonds in a small, dry skillet and toast over medium-high heat until fragrant and golden (watch closely because they turn fast). Remove from heat and let cool.
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Remove the skin and fat from the roasted chicken and cut the breast and thigh meat into 3/4-inch pieces. Add the chicken pieces and cooled almonds to the yogurt dressing and mix until thoroughly combined.
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Caramelize the sliced onion in 1 tablespoon olive oil over low to medium heat (for instructions, see TIP B below). Lay the bread slices flat on a baking sheet that has been brushed lightly with olive oil. Toast the bread in a pre-heated 450° oven for 6-8 minutes or until golden brown on both slides (flip once while toasting). Remove the toasted bread from the oven and arrange on a plate or serving dish. Spread a thin layer of Major Grey mango chutney over each piece of toast. Top each toast with arugula leaves, caramelized onion, and a generous mound of chicken salad. Finish with a sprinkle of kosher or coarse ground sea salt and fresh ground pepper.
TIP A: This recipe is what store-bought rotisserie chickens were made for, but don't cut corners on freshness or quality. I'm a big fan of the Whole Foods® Market rotisserie chickens (particularly on Tuesdays when they go on sale at my local market—wink, wink). They're always, fresh, lean, juicy, and flavorful.
TIP B: Low and slow is the key to perfect caramelized onions. Set your burner to medium-low and let 1 tablespoon of olive come up to temperature before adding the onion. Spread the thinly sliced onion pieces evenly around the pan and let the heat and natural sugars of the onion do their thing! Stir occasionally and cook approximately 40-45 minutes or until the onion slices are evenly golden brown and almost jam-like in consistency. Sprinkle with a pinch of kosher salt if needed.