Skip Nav
Fast and Easy
Make Your Morning Coffee Even Better With Mason-Jar Milk Froth
Cooking Basics
How to Pack a Perfect Mason Jar Salad
Cooking Tips
This Step-by-Step Photo of Alton Brown's Mac 'n' Cheese Will Make You Want It Now

Monday's Leftovers: Chicken Salad with Cumin Carrot Raita

Monday's Leftovers: Chicken Salad with Cumin Carrot Raita

Making chicken salad is a classic way to use up leftover grilled chicken. However, when the leftover chicken happens to be tandoori style grilled chicken, the chicken salad is anything but ordinary.

This recipe combines the moist meat with cumin, radishes, and carrots. There's no mayonnaise involved, instead the base of the sauce is whole milk yogurt.

To check out the recipe — which is tasty inside warmed pita bread —


Chicken Salad with Cumin Carrot Raita

Chicken Salad with Cumin Carrot Raita

Chicken Salad with Cumin Carrot Raita


One 3 1/2-pound roasted chicken, meat shredded (4 cups)
3 large radishes, thickly sliced
1/4 small red onion, thinly sliced
2 tablespoons coarsely chopped mint leaves
1/4 teaspoon ground cumin
Cumin-Scented Carrot Raita, recipe below
Cayenne pepper
Lime wedges and warmed pita, for serving


  1. In a large bowl, toss the chicken with the radishes, onion, mint and cumin.
  2. Stir in the raita and season with salt and cayenne. Serve with lime wedges and warmed pita.

Serves 6.

Cumin-Scented Carrot Raita

2/3 cup plain whole-milk yogurt
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1/2 teaspoon cumin seeds
2 carrots, coarsely shredded
2 scallions, white and tender green parts only, thinly sliced
1 tablespoon finely chopped cilantro leaves
Cayenne pepper

  1. Spoon the yogurt into a coffee filter set in a strainer and let stand until slightly thickened, about 10 minutes. Transfer the yogurt to a medium bowl.
  2. Meanwhile, heat the olive oil in a small skillet. Add the garlic and cumin seeds and cook over moderate heat, stirring, until fragrant, about 1 minute.
  3. Add the carrots and scallions and cook, stirring, until just heated through.
  4. Add the carrot mixture and the cilantro to the drained yogurt and season with salt and cayenne. Serve the raita warm, at room temperature or chilled.

Makes 2/3 cup.

Around The Web
Easy Slow-Cooker Soup Recipes
No Dinner Plans? Martha Stewart’s 1-Pot Minestrone to the Rescue!
Fast & Easy Dinner: Chicken Lo Mein
Quinoa, Black Bean, and Mango Salad Recipe
Asian Noodle Salad
Healthy Vegan Pizza Recipe
Chicken Caesar Kale Mason Jar Salad

POPSUGAR, the #1 independent media and technology company for women. Where more than 75 million women go for original, inspirational content that feeds their passions and interests.

Join The Conversation
emalove emalove 7 years
Ooh, looks yum! Especially since there's no mayonnaise (blech) involved.
Dazzie Dazzie 7 years
Hi, I tried and was yumm! Just something I want to share, I tried it the next time with a drink called purple, and it tasted very delicious. I suggest you try it too. You can get it at GNC and drug stores. Moreover it's a health drink and if you want to prevent those premature ageing lines, well all the celebs are having it too, LOL! If you want more information to check whether what I am saying is right you can get it at . Please let me know if you tried it and liked it or not.
partysugar partysugar 7 years
Oh thanks for pointing it out niicoollaa! I fixed the recipe to now include the raita.
niicoollaa niicoollaa 7 years
it looks like the recipe for the cumin-scented carrot raita wasn't copied. you can find it by clicking through a few links or here: it all looks delicious!
Latest Food