Brunch woes? Left-Over Tandoori Chicken to the rescue

Easy to make, delicious to eat, this salad is will definitely be one of your favorites.
Easy to make, delicious to eat, this salad is will definitely be one of your favorites.

It was a family friend’s birthday and he wanted to throw us a treat. Unfortunately, it was the New Year weekend, which meant lots of stuffing yourself with food. I picked up the menu and ordered the tandoori chicken, wishing for a miracle in order to finish it. An unexpected phone call saved the day, and the chicken was shoved in the fridge.

The next morning I was on a sugar rush. Banana Pancakes were called for and the mulberry jam was too good an accomplice to ignore. Lunch was upon us and I did not have a square millimeter of space in my stomach. Thinking I would eventually be hungry in an hour or so, I pulled out the left-over tandoori chicken from last night and pondered over it for over 15 minutes. I was conflicted between re-heating it or using it as an ingredient to something else. I stuck with the latter.

Left-Over Tandoori Chicken Salad 

Ingredients:

1 plate tandoori chicken {Used the left-over ones from the previous day. They have an added flavor than the freshly cooked ones}.

Bell Peppers: 1 red, 1 yellow and 1 green {capsicum}. Chop the peppers coarsely.

1 medium onion, roughly chopped.

1/2 a cucumber, neatly diced. Chop it off into smaller pieces if you wish.

Fresh lettuce leaves, a nice bunch will do. {Substitute with soft cabbage leaves if you cannot get a hold of lettuce}.

A handful of spinach leaves.

A good fist-full of sweet corn {Always keep a packet of frozen sweet corn in your freezer. Never know when it might be handy}.

Another good fist-full of frozen peas. Keep the peas in normal water for a minute or two to defrost.

2 large tablespoons of sour cream {You can use non-fat dairy cream as well}.

2 tablespoons of sour curd {Use curd that has already been broken, so that it is a little watery. It will help combine all the ingredients}.

1 tablespoon of good mayonnaise.

A pinch of garam masala {Indian Spice Mix}.

Little bit of sugar. Not much, half a teaspoon would suffice {This is optional though}.

Juice of half an orange {Lemon juice would also do. But do not add the entire half of a lemon as its flavor is stronger}.

Salt to taste.

Method:

Shred the chicken from the bones with your hands. Don’t mind getting them dirty. You would use your hands to eat the chicken anyway. The pieces not need be even. It is not math.

Chop the bell peppers and the onion and add in a deep salad bowl. Tear up the lettuce leaves {or cabbage} along with the spinach and add to the bowl. Dice up the cucumber and mix in that as well. Now add the corn and the peas and give it a nice swirl using a stirring spoon. Add the sour cream, curd and mayonnaise and use your wrist to stir the spoon. Combine everything nicely until the chicken and leaves are coated with that glorious dressing.

Now, add the garam masala and salt and sugar. Taste check to see if it needs more salt. Squeeze out the orange juice in a separate bowl and pour evenly all over the salad mix. Mix everything a little gently now. The leaves would have become softer nad you would not want to risk breaking them further. Add any pieces of orange that may have fallen off while squeezing. It will just enhance the taste. Garnish with some roasted peanuts or cashews. That’s it. You can dig in now.

Have it instantly with some leftover toast from breakfast or even some naan from last night. I preferably like it with a pint of beer and an episode of ‘Friends’. This salad is easy to make and doesn’t even need any cooking on the stove. Don’t worry about not having added enough spices. The chicken will already be marinated before it was cooked. Also, the spices and flavor would have seeped in sufficiently overnight. This will give it an enhanced taste.

Do try this recipe and let me know if you have any suggestions to make it better.

Happy cooking!

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