My P.S. likes to pick up bottled marinades to use when he’s pinched for time and wants to marinate and grill our dinner. I’d rather play with marinades and make my own but there are some really good bottled marinades. Recently he bought a bottle of Tandoori marinade and decided to use it before grilling chicken for dinner.
After a couple of hours in a zippered bag, he removed the marinated chicken and grilled it to the proper temperature. He grilled 4 of the biggest chicken breasts I’ve ever seen. As delicious as the chicken was, I couldn’t even finish my piece. That was partly because of his side dishes. There was a lot of food going on at that meal!
So with the large chicken breasts, we had a lot of leftover chicken. I made it into chicken salad with some chopped celery, red bell pepper and mayo. I also searched the fridge for other leftovers to repurpose in my chicken salad.
I had some leftover broccoli slaw and chopped that a little finer and put that into the salad as well. It made the chicken salad even more flavorful and added a bit of crunch to the sandwiches. I don’t often have leftover broccoli slaw just hanging out in the fridge, but it’s something I’d definitely use again.
I chose to season the chicken salad with a little smoked paprika, some cumin, and lots of black pepper. I also added a large pinch of red pepper for a tiny bit of heat. You could add or subtract spices base on your own preferences. It’s a very versatile chicken salad. I went with whatever sounded good at the time.The tangy dressing of the slaw added to the creaminess of the mayo was a good combination. I sometimes use Greek yogurt instead of mayo but happened to be out of yogurt so used mayo as a backup.
The chicken salad was delicious. It had hints of the tandoori sauce marinade from the chicken that added to the flavors. The red cabbage in the broccoli slaw turned the salad a nice shade of pink/purple. It might be the most colorful chicken salad I’ve ever made. And I might go as far as to say the best tasting one as well!
I served the chicken salad on ciabatta rolls. I like the light, chewy texture of a ciabatta roll and pick them up occasionally for a change from the usual buns my P.S., a bread man,, brings home. Add chicken salad and a few leaves of spinach for a touch of green, it’s an easy summer way to handle leftover grilled chicken.