Tandoori Chicken Salad Recipe
A Great Way to Use Up Leftover Tandoori Chicken Salad
Servings: 4 servings
- leftover tandoori chicken pieces with any sauces
- 1 handful dried cherries dried cranberries or raisins work well too
- 1 handful roasted candied walnuts chopped
- mayonnaise to taste
- salt & pepper to taste
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.