Making chicken salad is a classic way to use up leftover grilled chicken. However, when the leftover chicken happens to be tandoori style grilled chicken, the chicken salad is anything but ordinary.
This recipe combines the moist meat with cumin, radishes, and carrots. There's no mayonnaise involved, instead the base of the sauce is whole milk yogurt.
To check out the recipe — which is tasty inside warmed pita bread — read more. One 3 1/2-pound roasted chicken, meat shredded (4 cups) Serves 6. 2/3 cup plain whole-milk yogurt Makes 2/3 cup.
3 large radishes, thickly sliced
1/4 small red onion, thinly sliced
2 tablespoons coarsely chopped mint leaves
1/4 teaspoon ground cumin
Cumin-Scented Carrot Raita, recipe below
Lime wedges and warmed pita, for serving
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1/2 teaspoon cumin seeds
2 carrots, coarsely shredded
2 scallions, white and tender green parts only, thinly sliced
1 tablespoon finely chopped cilantro leaves
One 3 1/2-pound roasted chicken, meat shredded (4 cups)
2/3 cup plain whole-milk yogurt
Makes 2/3 cup.