Chicken salad with leftover kebabs
Fresh and light summer salad recipe made with leftover chicken kebabs with a mustard dressing. It is super easy to bring it all together using ingredients commonly found in every kitchen.
Recipe by Madhushree
Ingredients
- 1 Cup Chicken Kababs cut into small pieces
- 1 No Medium Sized Onion Diced into cubes
- 1 Cup Red and Yellow Bell Pepper Diced into cubes
- 1/2 Cup Spring Onion Cut into 1 inch length
- 1 No Green Chilli Chopped
- 2 Tbsp Kasundi In case kasundi is not readily available, you can use mustard paste
- 2 Tbsp Thick Yogurt
- 1 No Lemon
- 1 Tsp Honey
- 1/2 Tsp Grated Garlic
- Salt and Pepper for seasoning
Instructions
- In a small bowl, bring together kasundi, yogurt, juice of half a lemon, honey, grated garlic, salt and pepper and give it a good stir. In case you are using mustard paste instead of kasundi, add a little extra lemon juice. Your dressing is ready.
- Have all your vegetables and chicken ready in a bowl. Drizzle the dressing over it and mix it all up before serving. You can serve this salad cold.
Notes
- None of the measurements for the ingredients need to be exact. For the vegetables and the leftover kebabs, it would be anything. For my salad, I had some tandoori chicken, malai tikka, bits and pieces of fried chicken and some hariyali chicken tikka.
- For the dressing too, one has to go by one's own taste preference for bringing out the perfect balance of sweet, sour and pungent.