Open-Faced Cheesy Chutney Chicken Melts with Cucumber Salad

Recipe from Caroline Chambers.

Ingredients:

Pickled Red Onion:

• 1/2 small red onion, sliced
• 1/2 lemon, juiced
• Pinch of sugar
• Pinch of salt

Chicken Salad:

• 2 c. cooked chicken, shredded
• 1/2 red onion, diced
• 1/4 c. mint, chopped
• 1/2 lemon, juiced
• 1/4 c. mayonnaise
• 1 tsp. Dijon mustard
• 1/2 tsp. Kosher salt
• Black pepper, to taste

Cucumber Salad:

• 4 mini cucumbers, cut in half lengthwise and sliced
• 1 pint cherry tomatoes, halved
• 1/4 c. mint, chopped
• Pickled red onions and some of the juice
• 1 TBSP olive oil
• 1/2 tsp. Kosher salt
• Black pepper, to taste
• Lemon, juiced, if desired

Other:

• 4 pieces of naan or other flatbread
• 4 heaping TBSP mango chutney
• 6 – 8 oz. sharp white cheddar cheese, shredded

Directions:

1. Pickled Red Onions: In a jar with a lid or a small bowl add the sliced red onions, juice of the halved lemon, sugar, and salt. Stir to combine and set aside. Can be made well ahead and refrigerate.
2. Chicken Salad: In a medium bowl add the shredded chicken through black pepper. Taste and adjust seasoning.
3. Cucumber Salad: In a small to medium bowl combine the cucumbers through black pepper. Toss to combine. Taste and adjust seasoning: adding lemon juice, salt, and/or pepper, as needed.
4. Broil: Position rack 6 inches from broiler. Arrange naan on a baking sheet and broil for 1-2 minutes, until lightly crisp on top; then flip and broil until lightly crisp on the other side, 1-2 minutes more. Remove baking sheet from oven.
5. Assemble: Spoon the chicken salad onto the naan; then spread 1 heaping TBSP chutney on top of each chicken salad; then top with cheese, spreading the cheese out to the edges. Return the baking sheet to the oven and broil for 1-2 minutes, until the cheese is melted. Let cool slightly then slice and serve with the cucumber salad.