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Crostini vegan chicken curry salad

Simple

Preparation time: 15 minutes | Cooking time: 10 minutes

4 people

20-40 min

This delicious snack is completely vegan!

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This delicious crostini is completely vegan thanks to the vegan bread, chicken, coconut yogurt, and mayonnaise. The mango gives the vegan chicken curry salad a delicious sweet flavor. The salad also makes an excellent lunch dish with vegan sandwiches.

Preparation

Preheat the oven to 200°C (400°F). Cut the bread into 2cm thick slices and brush with 1 tablespoon of olive oil. Place on a baking sheet lined with parchment paper and roast in the preheated oven for 5 minutes.

Heat the remaining olive oil in a pan and fry the vegan chicken for 5 minutes until golden brown.

Peel the mango and cut away the flesh around the pit. Cut the mango into small cubes. Mix together with the yogurt, mayonnaise, lemon juice, 3 teaspoons curry powder, 1.5 teaspoons black pepper, and sea salt to make a salad.

Finely chop the chives. Thinly slice 7 mini cucumbers and shave ribbons from the remaining mini cucumbers with a cheese slicer. Slice the lemon.

Serve the toasted bread with the vegan chicken curry salad, chives, cucumber, lemon wedges, the remaining black pepper and 1 tsp curry powder.