Easy Chicken Salad

Posted on Posted in Beginner Cook Recipes, Breakfast, Dinner, Lunch, Non-Vegetarian, Recipes, Salads, Sides, Snacks

Chicken salad, egg and chicken salad, easy chicken salad, salad, capsicum, corn, egg, chicken, simple salad, how to make chicken saladI love a good chicken salad. Not completely drenched in dressing, but seasoned well, without me feeling like I’m eating more seasoning than salad.

After several unfortunate incidents revolving around bad chicken salads from popular fast food chains, I decided that there’s got to be an easier way to satisfy my cravings without risking a trip to my doctor’s clinic.

I mean, it’s chicken salad! Not aerospace engineering!

Anyway, after a fair bit of tinkering and trial-and-error, I’ve come up with this deliciously easy salad that’s MUCH healthier than any fast food chain’s version of a chicken salad. It’s creamy, crunchy and oh-so-chicken-y that will make you stock this up as a regular feature!

Don’t forget to check out the Tips section for substitution ideas!

Utensils

Ingredients (serves 2)

2 eggs
4 cups of drinking water (divided to cook the eggs and for the chicken)
1 chicken breast
1 cob of corn
1 capsicum
1/2 tsp salt
1 tsp pepper
1 tsp mustard sauce

Chicken salad, egg and chicken salad, easy chicken salad, salad, capsicum, corn, egg, chicken, simple salad, how to make chicken salad

 

Method

  1. Fill water in the saucepan with the eggs until the eggs are completely covered. Bring the water up to a boil and cook the eggs for 5 – 6 minutes. Remove the eggs, peel and chop into bite-sized chunks.
  2. In the same saucepan with the water, break the cob of corn into two halves and cook with the lid on for 10 minutes on high heat. Turn the heat out and let the corn sit in the hot water for another 2 – 3 minutes before taking it out and sliding your knife down against the cob, (with the cut side on the chopping board) to release the corn kernels. (See Tips to bypass this entire procedure)
  3. While the corn cools down, pressure cook the chicken breast for 4 whistles with the remaining water. Once sufficiently cool, chop the chicken into bite-sized chunks. Store the water!
  4. While waiting for the chicken to cool, chop up your capsicum.
  5. Now, toss all your prepped ingredients into a bowl with the salt, pepper and mustard sauce for your salad! Voila!

Chicken salad, egg and chicken salad, easy chicken salad, salad, capsicum, corn, egg, chicken, simple salad, how to make chicken salad

Tips

Immediately dunk the eggs in cold water to keep them from cooking further and so that peeling the shell off becomes easy. Your eggs should be just golden-yellow and creamy in the centre. If it’s a lot more gooey, don’t worry about it because it’ll make your dressing that much creamier. If you’ve cooked for too long and it’s completely hard-boiled, that’s okay too! Don’t stress! It’s all good.

Use frozen corn kernels and cook them for five minutes to save yourself the hassle of cooking the corn on the cob and then releasing the kernels.

If you don’t have a pressure cooker, chop up your chicken breast and cook it in the saucepan of water for 15 minutes. For added flavour, crush a garlic clove and add some whole peppercorns before you boil it. The cooked water makes a great chicken broth for soups and curries!

Remember to remove the seeds from the capsicum before you chop it up. Those things are nasty!

Want to level up your salad? Spritz your salad with some lime or lemon juice for a good kick of freshness and acidity.

Feel free to add chopped carrots, chopped celery, shredded cabbage as substitutes for the veggies. And for a vegetarian option, go in for some cooked and chopped soya nuggets instead of the chicken!

 

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