Open-Faced Cheesy Chutney Chicken Melts (with Tomato, Cuke, and Mint Salad) - Caro Chambers - What to cook when you don't feel like cooking (Make it fast)

Crisp broiled naan topped with a tangy chicken salad, mango chutney, and melted cheddar or fontina. Served with a bright tomato, cucumber, and mint salad.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the onion in half. Thinly slice 1 half and place it in a glass measuring cup or small bowl. Halve the lemons and squeeze the juice of 1/2 lemon into the cup with the onion. Add the sugar and a pinch of salt. Stir to combine and set aside to let the onions pickle while you continue cooking.

Step 2

Dice the remaining onion half and place it in a large bowl. Finely chop enough mint leaves to make 1/4 cup and add them to the bowl with the chopped onion. Squeeze in the juice of 1 lemon half. Add the chicken, mayonnaise, mustard, 1/2 teaspoon salt, and some pepper. Stir to combine well. Taste and add more lemon juice and/or salt.

Step 3

Halve the cucumbers lengthwise, then thinly slice them crosswise into half circles and place in a medium bowl. Halve the tomatoes and add them to the cucumber. Roughly chop or tear enough mint leaves to make 1/4 cup and add them to the bowl. Add the sliced onion and any liquid from the cup to the bowl. Add the olive oil and squeeze in the juice of the remaining lemon half. Add 1/2 teaspoon salt and some pepper. Toss well, taste, and add more lemon juice, salt, and/or pepper, if needed.

Step 4

Position a rack about 6 inches from the broiler heat element and turn the broiler to high.

Step 5

Arrange the naan on a baking sheet. Broil for 1 to 2 minutes, until lightly crisp on top, then carefully flip and broil until lightly crisp on the other side, 1 to 2 minutes more—watch carefully so they don’t burn.

Step 6

Remove the baking sheet from the oven and spoon the chicken salad over the toasted naan, dividing it evenly. Spread 1 heaping tablespoon chutney on top of each. Top with the cheese, spreading it out to the edges. Return the baking sheet to the oven and broil for 2 to 4 minutes, until the cheese is melted and bubbling and the edges of the naan are golden. Let cool slightly, then cut into halves or 8 wedges. To serve, divide the melt halves or wedges among individual plates and scoop the tomato-cucumber salad alongside.