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Tandoori Chicken Salad Default

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This is a delightful salad for summer meals or anytime you have leftover tandoori chicken. In fact, I recommend you make a double recipe of the chicken and use it for the salad the next day. It makes a delicious filling for a pita sandwich, topped with shredded lettuce and a dollop of yogurt. It is also a great picnic dish.

Yield: Serves 6


  • 6 cups (1.5 l) shredded Tandoori Chicken 
  • 1 cup (250 ml) julienne jicama or water chestnuts
  • ½ cup (125 ml) finely sliced green onions, with some green
  • 1/3 cup (75 ml) cilantro, chopped
  • 3 tbsp (45 ml) toasted sesame seeds (see Notes)
  • Juice of 2 limes or lemons
  • 2 tsp (10 ml) minced green chilies, preferably serranos (optional)
  • Boston lettuce


1. Toss together chicken, jicama, green onions, cilantro, sesame seeds, lime juice and chilies, if using. Chill for at least 1 hour or for up to 3 hours.

2. Serve over lettuce or in lettuce “cups.”


To toast sesame seeds: Spread in a dry skillet and toast on medium heat until starting to color, 3 to 4 minutes. Shake pan periodically to toast evenly. Seeds will turn slightly darker as they cool.

© 2004 Suneeta Vaswani

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Tandoori Chicken. For nutritional information on Tandoori Chicken, please follow the link above.

36kcal (2%)
53mg (5%)
6mg (10%)
8mcg RAE (0%)
0mg (0%)
3mg (0%)
0g (2%)
2g (4%)
1mg (5%)

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