- Course: Main Course
- Total Time: Under 2 Hours
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 5 Times
Can be made ahead of time.
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.
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.
Nutritional information does not include Tandoori Chicken. For nutritional information on Tandoori Chicken, please follow the link above.
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