Tandoori Chicken Salad

This hybrid recipe is a bit of cheat really because it’s so simple. In need of something for lunch I combined two awesome things: Tandoori and chicken salad. I like the Rajah Brand Tandoori Masala because it requires no other additions. ProTip: For more tender chicken, chicken can be marinaded overnight with the tandoori or cooked in a slow cooker.

Servings: 2
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
8oz chicken thigh or breast
1 oz onions chopped small
3 tablespoons mayo
1 T tandoori powder or paste
1/2 t garlic powder
½ t paprika
A few leaves of kale
salt to taste
pepper to taste
chili powder to taste

Method:

Salt the chicken well. Saute onions, kale and chicken on low till cooked and tender. (About 10 minutes). Using a fork or knife, shred or chop the chicken up coarsely to your liking. Add mayo, tandoori, remaining spices and mix well. Eat it on rye bread for optimal enjoyment.