Chicken Salad with Cumin Carrot Raita
Chicken Salad with Cumin Carrot Raita
From Food and Wine magazine
Ingredients
- 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
Salt
Cayenne pepper
Lime wedges and warmed pita, for serving
Directions
- In a large bowl, toss the chicken with the radishes, onion, mint and cumin.
- Stir in the raita and season with salt and cayenne. Serve with lime wedges and warmed pita.
Serves 6.
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
Salt
Cayenne pepper
- 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.
- 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.
- Add the carrots and scallions and cook, stirring, until just heated through.
- 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.
Information
- Category
- Salads, Chicken
- Cuisine
- Indian