Name: Tandoori Chicken Salad
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Indian
Ingredients: ¼ cup oil (olive / vegetable); 2 tbsp lemon juice; 1 clove garlic, minced; A pinch paprika; A pinch kasurimethi (dried fenugreek leaves); Salt and ground black pepper, to season; 1 ½ cups shredded leftover tandoori chicken; 1 cup carrot, thinly sliced; 1 cup cucumber, thinly sliced; 1 cup lettuce, thinly sliced; 3-4 small green chilies, thinly sliced; 5-6 cashew nuts; ¼ cup yogurt, lightly whisked

When weekdays turn hectic, I always rely on easy recipes. There’s one such recipe I make again and again, nearly every week. Tandoori Chicken. Now who doesn’t love a good roast chicken? And plenty of leftovers? Even though I like to turn them into wraps and sandwiches, my favourite leftover idea is salads. When the experimental mood strikes, you never know what happens next!

I can’t say how much I love this salad. It’s inspired by a chicken salad that I happened to eat during one of our mid-week restaurant visits. This salad is super easy to make and flavorful too. The vinaigrette just pops out with flavour, and the yogurt drizzle takes it to a whole new level.

More Salad Recipes

Yield: 2

Tandoori Chicken Salad

Healthy salad with tandoori chicken and lots of veggies.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

For Salad

1 ½ cups shredded leftover tandoori chicken
1 cup carrot, thinly sliced
1 cup cucumber, thinly sliced
1 cup lettuce, thinly sliced
3-4 small green chilies, thinly sliced
5-6 cashew nuts
¼ cup yogurt, lightly whisked

For vinaigrette

¼ cup oil (olive / vegetable)
2 tbsp lemon juice
1 clove garlic, minced
A pinch paprika
A pinch kasurimethi (dried fenugreek leaves)
Salt and ground black pepper, to season

Instructions

To make vinaigrette

Whisk together all the ingredients until combined. Set aside.

To make salad

Heat oil, and fry cashew nuts until golden. Set aside.
In a large bowl, toss together shredded chicken, carrot, cucumber, lettuce and green chilies. Pour the vinaigrette in the salad. Toss again. Transfer salad to a serving bowl. Drizzle with yogurt. Garnish with cashew nuts. Serve immediately.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 598Total Fat 41gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 33gCholesterol 116mgSodium 211mgCarbohydrates 28gFiber 6gSugar 14gProtein 32g

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