Tandoori Chicken Salad

inChicken & Poultry Recipes, Indian Recipes, Recipes, Recipes for Leftovers, Salad & Dressing Recipes, Spring Recipes
  • YIELDS | 4 SERVINGS
  • PREP TIME | 10 MINS
  • CHILL TIME | 30 MINS OR MORE

This recipe couldn’t be easier thanks to the use of leftover Smoked Tandoori Chicken. This dish comes together in a flash, and has all the flavors of tandoori plus the fresh flavor of tarragon and a hint of heat from the jalapeño. Serve it on crackers, in a sandwich or over fresh greens with a drizzle of olive oil for a quick, fresh salad.

Ingredients

  • 2 cups leftover Smoked Tandoori Chicken
  • 1 small rib celery, chopped
  • 2 tablespoons shallots or red onion, minced
  • 1 small jalapeño or Serrano pepper, sliced thin
  • 1 1/2 tablespoons capers, drained, chopped
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh chopped tarragon, or 2 teaspoon dried
  • 1 teaspoon garam masala
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground pepper
  • Additional tarragon and or parsley, chopped, for garnish, optional
  • Crackers, naan for sandwiches, or fresh greens, to serve alongside, optional

Instructions

  1. Pull leftover chicken from any bones and coarsely chop.
  2. Pop the chicken into a medium size bowl and add the celery, onion or shallot, jalapeño or Serrano, and capers. Mix together.
  3. Add the mayonnaise, garam masala, tarragon, salt and pepper. Mix well.
  4. Garnish with additional tarragon or parsley, optional.
  5. Chill for 30 minutes or more for optimal flavor.
  6. Sprinkled with additional salt and pepper to taste and serve with crackers, on naan as a sandwich, or over fresh greens with a drizzle of olive oil.