Simmer chicken breasts or thighs in water to cover until tender and no
longer pink, 20 to 30 minutes. Drain and let it cool. Dice chicken into
large chunks and place in a bowl. Add remaining ingredients and mix
well. Chill thoroughly before serving.
NOTE: For a convenient shortcut, use rotisserie chicken from your
supermarket. Remove skin and cut up the required amount of chicken.
Makes 6 cups
Category
Salad/Dressing
TANDOORI BOMBAY BLEND
Servings
Makes 6 cups
Author
- 1 1/2 lb boneless, skinless chicken breasts or thighs, rinsed
- 2/3 cup diced onion
- 1 1/2 cup diced celery
- 2/3 cup frozen peas, defrosted
- 1/3 cup pine nuts or slivered almonds, toasted
- 1/3 cup currants
- 1 to 1 1/4 cup Tandoori Dressing (below)