What Can You Do with Leftover Take-Out Tandoori Chicken?
Tandoori Chicken Salad of Course
We ordered take-out this week from a neat local Indian restaurant called Ekta. One of the dishes we ordered was Ekat Kabob, a chicken breast marinated in cashew paste, fenugreek leaf, sour cream, green chili & chopped ginger.
The chicken was prepared Tandoori style by cooking it in a “traditional clay oven fired by charcoal.”
What is Fenugreek Leaf?
Fenugreek is a plant belonging to the Fabaceae family and is used as both an herb (when dried), a spice (by using just the seeds), and a vegetable (the leaf).
The plant has small and rounded leaves and is a common ingredient used in Indian cuisine. The actual leaf of the fenugreek was incorporated into the dish we ate and tasted like a rich curry.
Indian Chicken Salad
I don’t think you’ll find Indian chicken salad served in many restaurants, but that’s what I call this dish because I used the leftover chicken along with the sauce it came with. I added some additional ingredients like dried cherries and candied toasted walnuts but feel free to come up with your own creation by adding your own favorite ingredients.
I served this on homemade zucchini bread because my wife thought it would be a great combination and she was right. She had just made recently made a loaf of the zucchini bread and it worked perfectly with the leftover tandoori.
I’m sure this dish would be just as good on some toasted Italian bread as an open-faced sandwich or traditional sandwich.
There are no exact measurements because it all depends on how much leftover chicken you have. This is one of those recipes that you prepare by eye and taste.
Tandoori Chicken Salad Recipe
- Cut the leftover chicken pieces into bite-sized cubes and transfer to a mixing bowl. Be sure to save any sauce that came with the dish. Depending on how much sauce you have, add a couple of tablespoons to start and add more if needed. This chicken tandoori dish came with fenugreek leaf that I chopped up and added to the salad.
- Add some dried cherries and candied walnuts plus a couple of tablespoons of mayonnaise. Adjust the amount of mayo depending on how you like your chicken salad.
- Season with salt and pepper and stir carefully to combine all the ingredients. Taste and adjust with extra sauce and/or salt & pepper.
- You can serve it right away or let it sit for a while in the refrigerator so the flavors meld together. Serve it on any bread you like or a fresh bed of greens.
Some of My Favorite Salad Recipes
- How to Make a Basic Orzo Salad
- What Is Cowboy Caviar and How To Make at Home
- Arugula Salad with Roasted Beets Pistachio and Goat Cheese Recipe
- Grilled Radicchio and Corn Salad Recipe
- Kale Salad with Lemon and Garlic Dressing Recipe
- Cilantro Cole Slaw Recipe
- All About Salad Greens
- Sun-Dried Tomato Vinaigrette Recipe For Fish