Think of this as curried chicken salad served on a grill-toasted flatbread. The quick-pickled carrots can be made ahead and hold well for several days; make a double batch to add to salads or sandwiches or even to serve on a cheese board. Prepared whole-grain naan is available in most supermarkets in the bakery or deli department. Change it up with snap peas instead of snow and—if you're serving a nut-free crowd—skip the peanuts. No grill pan? Toast the naan in a large toaster oven or heat in a 350°F oven for about 5 minutes. Keep it kid-friendly with a mild curry powder, or give it a kick by using spicier Madras curry powder.
1/2 cup shaved carrot
2 teaspoons minced fresh ginger
1/2 cup rice vinegar
1/4 cup water
1 teaspoon granulated sugar
1 1/2 teaspoons curry powder
1 1/2 tablespoons olive oil, divided
1/2 cup plain whole-milk yogurt (not Greek-style)
2 teaspoons honey
1/4 teaspoon kosher salt
1 (8.8-oz.) pkg. whole-grain naan
2 cups shredded rotisserie chicken breast (about 8 oz.), warmed
Combine carrot, ginger, vinegar, 1/4 cup water, and sugar in a saucepan; bring to a simmer over high. Cook 1 minute; remove from heat, and let stand until cool.
Combine curry powder and 1 teaspoon oil in a medium microwavable bowl. Microwave on high until fragrant, about 45 seconds. Stir in yogurt, honey, and salt until blended.
Heat a grill pan over high. Brush naan evenly with remaining 3 1/2 teaspoons oil. Add naan to pan; cook until well-marked, about 90 seconds on each side. Cut each naan in half, and spread each half evenly with 1 tablespoon yogurt mixture.
Drain carrot mixture; top naan evenly with warm carrot mixture, chicken, snow peas, cilantro leaves, peanuts, and raisins. Drizzle evenly with remaining yogurt mixture.
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