Ingredients
For Salad
- 1 and 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 tablespoon 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.
Video
Nutrition
Serving: 1g | Calories: 598kcal | Carbohydrates: 28g | Protein: 32g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 33g | Cholesterol: 116mg | Sodium: 211mg | Fiber: 6g | Sugar: 14g