Chicken and Rice Salad. 11/2 cups of greek yoghurt. Like the last chicken pot pie, this recipe calls for plenty of pantry staples. Tandoori Chicken Pizza. Peel, finely grate and add the ginger along with the lemon juice, yoghurt, ½ teaspoon of black … It is also a great picnic dish. To prepare the dressing, … This lovely chicken and rice salad is an excellent picnic dish … Chicken Tortilla Soup. Finally, coat the chicken in plenty of the oily, yoghurty marinade and leave for 6-12 hours. Add the chicken breasts and turn several time to coat with the marinade. Chicken & mushroom hot-pot. Even after serving company, there are plenty leftover to freeze and use in all sorts of ways…quesadillas, pasta salads, tacos, and a chicken salad that is similar to yours…we discovered we love the addition of some apple. Diced chicken is the perfect base for this fun chicken salad, which gets a crunch from peanuts and packs plenty of veggies. Cracked pepper. 15 min. 2 tbs of mango chutney. Chicken tortilla soup is warm, spicy, and you likely have all the ingredients on … This interesting blend of biryani is topped with coriander, mint and fried onions before serving along with lemon wedges. Leftover chicken is the perfect starting point … I grilled 12 chicken breasts, but they were big, so I pounded them to an even thickness and cut them in half. In fact, I recommend you make a double recipe of the chicken and use it for the salad the next day. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1042406 Preheat the oven to 240°C/220°C fan-forced. All you have to do is de bone, slice up your chicken and mix it with some mayonnaise, mustard and cream. Add chicken, cover and marinade in the refrigerator for at least 2 hours. This is a delightful salad for summer meals or anytime you have leftover tandoori chicken. Directions. Use up leftover roast chicken in this green salad with peas, celery and avocado, herbs and a mustard dressing 20 mins . Chicken Pot Pie. Brush the chicken with oil and grill, or heat a little oil in a frying pan and cook until golden brown and cooked through. Quinoa, pea & avocado salad. No matter whether you have a little bit or a lot of leftovers and whether it's breast meat, thighs, or a rotisserie chicken, there are so many delicious and easy ways to use it up. Leftover yogurt marinade can also work as a great dip, so be sure to add just enough when marinating the chicken! You can also add some cucumbers, carrots and tomatoes for that extra crunch. Step two – Heat a flame-proof casserole dish on the stove over a medium-low heat.Chop the onion and fry it. Combine 1-1/2 containers of yogurt, paprika, 1 tablespoon curry powder, ginger, garlic, coriander and juice from 1 lemon in a large bowl. Reheat the chickpeas/vegetables in a 400-degree-F oven for 5 to 10 minutes, until hot. Thin slices of green chilli and coriander sprigs for garnish . What … Chicken tikka slices make a delicious sandwich. Make the most of your leftovers! It makes a delicious filling for a pita sandwich, topped with shredded lettuce and a dollop of yogurt. The vegetables can also be chopped 24 hours in advance and refrigerated in a separate container. Dum biryani risotto is a mouth-watering mix of tandoori chicken and biryani masala sautéed with garlic, onion, celery and leeks. Step 4 Transfer chicken and pan juices to salad mixture and toss to combine. The flavours really penetrate and leave the chicken moist and chock full of big flavours. First, add salt and lemon juice to the meat and leave to stand for 10-15 minutes. Currants, roasted peppers, chick-peas, olives, green onions and cilantro add color and flavor to this portable salad. Bake at 375° for 15-16 minutes or until the crust is lightly browned. No reviews. https://www.tasteofhome.com/recipes/chicken-salad-casserole Store leftover chicken and chickpeas/vegetables separately in the refrigerator for up to 3 days. Step one – Find all your ingredients!. Grilled tandoori chicken on a fresh salad with a little tangy lemon dressing. After 10 minutes, add butter and stir together. Here's some of our favorite ideas of what to do with leftover chicken. Crush and add the garlic, cooking it for about two minutes.Add the turmeric, curry powder, and flour along with the chicken, and then stir to coat the meat.. Shred cold tandoori chicken and mix with 1 cup of mayonnaise, some grapes, celery and Morton ® Fine Sea Salt to make a delicious next day chicken salad. View Recipe: Chicken Salad with Bok Choy, Almonds, and Apricots Combined with sliced radishes, baby bok choy, and dried apricots, your leftover chicken (perhaps the remaining meat from Chicken and Mushroom Stroganoff) forms an Asian salad with fresh flavor. This super-healthy, herby side dish is … COOK POTATOES AND CHICKEN Cut any potatoes that aren’t bite sized in half. Add fresh herbs and thinly sliced onions and spread it on your choice of bread. Cover and let marinate for a least 10 minutes … 2 ratings 4.5 out of 5 star rating. Sprinkle with 1/3 cup cheese. Place potatoes on one of the prepared trays, drizzle with oil, sprinkle with curry powder and season with salt … It’s a great way to use up leftover roast chicken or rotisserie chicken, but if you don’t have any leftovers, don’t worry! Mix well and bring to a boil then lower the flame and cover the pot with a lid. 17 of 37 Combine the tandoori paste and yoghurt. Easy . Add tandoori chicken and 2 cups of water. Peel the garlic and deseed the chillies, then roughly chop and place in a pestle and mortar. Get the Recipe Per serving: 171 calories, 14 … This is a great recipe for using up leftover chicken as … 88 ratings 4.3 out of 5 star rating. This Leftover Roast Chicken Biryani is quick, easy and is all made in just one pot!! Then, add some dry tandoori spice blend as a dry rub and leave for an hour. Crunchy Middle Eastern Chicken Salad. fresh sage, all purpose flour, salt, shallots, turkey fat, unsalted chicken broth and 2 … Bash to a rough paste with a good pinch of sea salt, then transfer to a large bowl. You can find the tandoori spice at any Indian store or possibly a local grocery store. 4 x 150-200gm chicken breast fillets cut into large chunks (depending on size of eaters but makes great leftovers) 2 tbs of store bought tandoori paste. Let it simmer for 10 minutes. I have included a quick and easy way to ‘create’ some leftovers… It is then combined with risotto, makhani gravy, butter and cream. In a large bowl, combine the tandoori paste, Greek yoghurt (2 tbs), a generous pinch of salt and a drizzle of olive oil. Juice of 1/2 a lemon. Prick the bottom and sides of pastry shell several times with a fork. 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