Indian-Baghdadi Shabbat Salad With Chicken, Potatoes, and Egg — Jewish Food Society
Photographer: Penny De Los Santos. Food Stylist: Judy Haubert.
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
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