We tried to leave early from a barbecue, and got a hunk of roasted chicken breast for our trouble. The next day, we found it rather dry and tough, and decided a wet application would be best. Surprisingly enough, the east-meets-west-meets-American-condiment-rack combination worked really well.
Please note, the ingredients are really for starting out. We normally adjust some/all of them to suit the chicken best.
1 ½ cup leftover roast chicken, shredded
3 tbsp cashews, chopped
1-2 tbsp mayonnaise (homemade is nice)
1 tbsp Madras curry powder
1 ½ tbsp sweet pickle relish
Maggi seasoning
Sriracha sauce
1. Combine the first five ingredients.
2. Add small amounts of the last two.
3. Mix.
4. Adjust, using the Maggi as you would salt.
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