Name: Indian-Baghdadi Shabbat Salad With Chicken, Potatoes, and Egg
Yield: 4 servings
Ingredients: 4 pieces of chicken from spayty chicken curry; 8 leftover potatoes from aloo makala, chopped into 1 inch pieces; 4 hard boiled eggs, chopped into 1 inch pieces; 2 scallions, finely sliced or chopped; 1 jalapeño, finely sliced or chopped1 bunch fresh cilantro, finely chopped (including stalks); Juice of 1 lemon; 1 teaspoon kosher salt; ½ teaspoon ground black pepper

Ingredients

Yield: 4 servings

4 pieces of chicken from spayty chicken curry
8 leftover potatoes from aloo makala, chopped into 1 inch pieces
4 hard boiled eggs, chopped into 1 inch pieces
2 scallions, finely sliced or chopped
1 jalapeño, finely sliced or chopped1 bunch fresh cilantro, finely chopped (including stalks)
Juice of 1 lemon
1 teaspoon kosher salt
½ teaspoon ground black pepper

SaladsMeat QuickShabbatSouth AsiaMiddle East

Preparation

Step 1

Separate the chicken meat from the bones. Discard the bones and any cartilage. Chop the chicken into 1 inch pieces.

Step 2

Place the chopped chicken, aloo makala, hard boiled eggs, scallions, jalapeno, cilantro, lemon juice, salt and pepper into a large bowl. Mix until all the ingredients are evenly distributed and coated with lemon juice evenly.

Step 3

Serve at room temperature.

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Ingredients

Preparation

Step 1

Step 2

Step 3

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