Tandoori Chicken Salad

Leftover chicken does wonders to salad or grain bowls; not only it saves time during grain bowl preparation, it is also a quick and easy protein add-on to any meal.

Today, we have leftover (leftover from Indian take-out) tandoori chicken, shredded and topped over a salad base of cherry tomatoes, arugula, lettuce and cucumber.

For vegetarians, replace the chicken with Korean Spicy Chilled Tofu, Korean Spicy Baked Tofu or Soy-Roasted Tofu.

Tandoori Chicken Salad
About 1/2 cup shredded tandoori chicken (vegetarians, use Korean Spicy Chilled Tofu, Korean Spicy Roasted Tofu or Soy-Roasted Tofu )
2-3 cups of organic arugula and shredded lettuce
1/2 cucumber, thinly sliced
6-8 cherry tomatoes

Directions: Assemble the vegetables and tomatoes to form the salad base. Top with shredded chicken. Gently toss and mix everything together. Enjoy.

The spiced tandoori chicken flavors the salad perfectly, so there is no need for any dressing. If you still prefer a dressing, make a basic extra-virgin olive oil and apple-cider vinegar (ratio 2:1) dressing just to pull everything together.

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