Tandoori Chicken Salad
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.
Ingredients
- 1 1/2 lb: Pound Boneless, Skinless Chicken Breasts or Thighs, rinsed
- 2/3 c Diced Onion
- 1 1/2 c Diced Celery
- 2/3 c frozen Peas, defrosted
- 1/3 c Pine Nuts or Slivered Almonds, toasted
- 1/3 c Currants
- 1 1/4 c Tandoori Dressing