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
- Kachumber or Indian Cucumber Salad
- Mediterranean Chickpea Salad
- Spicy Pasta Salad with Balsamic Vinaigrette
- Baked Kale Chips Salad
- Challas or Onion Salad
- Indian Baked Chicken with Cilantro (Coriander) Rice Salad
- Tomato and Onion Summer Salad
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
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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.
