Curried chicken salad canapé recipe

By Chef William Jung
Keiser University

Impress your loved ones with a new tasty treat. These can be eaten as elegant snacks or impressive appetizers at any event.

1 lb. cooked chicken, small dice

4 oz. celery, small dice

12 oz. mayonnaise

3 tbsp. curry powder

Salt to taste

Black pepper to taste

1 head Bibb lettuce

4 oz. cashew halves, toasted

1 Red Delicious apple

30 bias cut baguette slices



1. Toast curry powder in a pan

2. Combine chicken, mayonnaise, celery, curry

powder. Mix well

3. Season with salt, and black pepper

4. Cut bibb lettuce to fi t bread slices

5. Peel and core apple. Brunoise your apple (dice

into fi ne pieces)



1. Toast the baguette slices

2. Place piece of lettuce on top of bread

3. Spoon about 1 1/2 oz. of chicken salad on lettuce

4. Garnish with apples and 1 half of cashew

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