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Tandoori Chicken Salad Recipe

A Great Way to Use Up Leftover Tandoori Chicken Salad
Prep Time15 mins
Total Time15 mins
Course: Lunch
Cuisine: Indian
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.