Clinton Kelly’s Chicken Salad Crostini for the win!

1/4 cup olive oil
1 baguette (cut into 1/2-inch slices)
1/2 cup mayonnaise
1/3 cup Greek yogurt
5 teaspoons curry powder
1 tablespoon fresh lime juice
1 teaspoon honey
1 teaspoon ginger (peeled, minced)
4 chicken breasts (boneless, skinless, poached and cubed or shredded)
1 small red onion (peeled, small dice)
1 green apple (cored, small dice)
1/2 cup golden raisins
1/2 cup cashews (salted, roasted, coarsely chopped)
chives (thinly sliced, to garnish)
Kosher salt and freshly ground black pepper (to taste)

Preheat the grill or broiler for 15 to 20 minutes. Line a plate with paper towels and set aside.
Brush the tops of the bread slices with olive oil and sprinkle with flaky salt. Transfer slices to a baking sheet, and place under the broiler until golden brown, about 2-3 minutes. Remove and allow to cool slightly.
In a large bowl, whisk together the mayonnaise, yogurt, curry powder, lime juice, honey, ginger, and salt and pepper. Add the chicken, onion, apple, raisins, and cashews and stir to combine.
Top the toasted crostini with desired amount chicken salad, garnish with chives, and serve.
Tip: Eat any leftover chicken salad on top of a bed of greens on in a sandwich for a light lunch the next day!