Tandoori Chicken Salad
- 6 cups (1.5 l) shredded Tandoori Chicken
- 1 cup (250 ml) julienne jicama or water chestnuts
- 1/2 cup (125 ml) finely sliced green onions, with some green
- 1/3 cup (75 ml) cilantro, chopped
- 3 tbsp (45 ml) toasted sesame seeds (see Notes)
- Juice of 2 limes or lemons
- 2 tsp (10 ml) minced green chilies, preferably serranos (optional)
- Boston lettuce
- Toss together chicken, jicama, green onions, cilantro, sesame seeds, lime juice and chilies, if using.
- Chill for at least 1 hour or for up to 3 hours.
- Serve over lettuce or in lettuce cups.
chicken, julienne jicama, green onions, cilantro, sesame seeds, lemons, green chilies, boston lettuce
Taken from www.cookstr.com/recipes/tandoori-chicken-salad (may not work)