Indian-Spiced Chicken Salad
Creamy chicken salad with crunchy celery and sweet grapes in a savory, tangy dressing. Start with a store-bought rotisserie chicken and lunch is done in 15 minutes, no cooking.
Photography is illustrative. Every recipe is tested.
Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons plain yogurt
- 1 tablespoon lemon juice
- 1 1/2 teaspoons Tikka Twist Signature Blend, Mild or Hot
- 3 cups shredded rotisserie chicken, about 12 ounces
- 2 celery ribs, diced
- 1/2 cup red grapes, halved
- 2 tablespoons chopped cilantro or parsley
- Croissants, bread or lettuce leaves, to serve
Contains: Soy, Wheat.
Using the blend
1 1/2 teaspoons
Whisk the blend into the dressing first and let it sit 5 minutes before the chicken goes in. In mayonnaise and yogurt it softens and blooms; stirred straight into the chicken it stays gritty.
Method
- 01
Make the dressing. Whisk the mayonnaise, yogurt, lemon juice and 1 1/2 teaspoons of Tikka Twist in a large bowl. Let it stand 5 minutes.
- 02
Fold everything together. Add the chicken, celery, grapes and herbs and fold until everything is coated. Taste before adding any salt.
- 03
Chill and serve. Cover and refrigerate 30 minutes so the flavors come together. Serve on croissants, bread or lettuce leaves. It keeps 3 days in the fridge.