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.

TANDOORI CHICKEN SALAD

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Category

Salad/Dressing

Servings

Makes 6 cups

Author

group
Makes 6 cups
  • 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)