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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Trimmer Tuesday: Chicken Salad with Cumin and Carrot Raita

May 10th, 2016 · No Comments · Agrotourism, Allergies, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Gardening, Gluten-free, Greenport, Grilling, leftovers, Long Island Wine, Low-Calorie, Lunch, New York City, North Fork, Nut allergy, nut-free, Queens, Side Dishes, Snack, Summer, Summer Recipes, Tips, Travel, Travels, Trimmer Tuesday, Trimmer Tuesdays, Wine

Chicken Salad with Raita Adapted from Food and Wine Magazine
As much as I love to cook, there is nothing like a quick fix after a long day at work. A rotisserie chicken from the supermarket is sometimes crucial to getting dinner on the table. Of course a freshly roasted local chicken will always be better but when in a pinch, this chicken does the trick.

I am also a lover of leftovers and otherwise salvaged meals which is why this carrot raita (yogurt sauce) is perfect utilizing the grated carrot meal left over from juicing carrots in the morning. The pulverized carrots are great stirred into yogurt along with a squeeze of fresh lime and a dash of salt and voila — you have carrot raita. Serve with pita or naan (homemade or otherwise) and a glass of Bedell Cellars Gewurztraminer for a great Trimmer Tuesday meal.Carrot-Raita

INGREDIENTS

One 3 1/2-pound rotisserie chicken, meat chopped and/or shredded (4 cups)
1 medium zucchini, chopped, shave some into ribbons for garnish
1/4 small green onion, chopped
1/2 cup of halved cherry tomatoes for garnish
1/4 teaspoon ground cumin
Salt to taste
Dash of Cayenne pepper
2 tablespoons of EVOO
Lime wedges and warmed pita
Fresh cilantro
Carrot Raita

In a large bowl, toss the chicken with the salt, zucchini, onion, olive oil and cumin and pinch of cayenne. Serve on lettuce leaves and spoon raita generously over the top. Serve with halved cherry or grape tomatoes, chopped cilantro and warmed pita (optional).

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