Chicken salad is an easy and delicious dish. Chicken salad is also a practical, healthy menu with the use of leftovers. In fact, this menu is appropriate at almost any time of the year, whether for breakfast, lunch or dinner. Here's how to make different types of chicken salad that really tastes good, no matter what mood you're in.
Step
Method 1 of 4: Classic Chicken Salad
Step 1. Prepare the ingredients
Here's what you need:
- 300-450 grams of boiled chicken breast, coarsely chopped
- 2 celery stalks, chopped
- 1/2 red bell pepper, seeds removed and chopped
- 4-6 green olives, seeded and chopped
- 57 grams of chopped onion
- 1/2 apple, core removed and chopped
- 180 grams of lettuce, chopped
- 5 tbsp mayonnaise
- 1 tbsp canned berries
- 2 tsp lemon juice
- Salt and pepper
Step 2. Boil the chicken breast
Use a medium-sized pot of boiling water and add the chicken breasts to it. Bring to a boil over low heat, cover the pot, and let it simmer for 15-20 minutes.
Step 3. Drain the chicken breast and transfer to a cutting board
Once cool, cut the chicken breast into small pieces.
Step 4. Combine the chicken pieces, vegetables, and apples in a large bowl
Set aside.
Step 5. Combine mayonnaise, lemon juice, and canned berries in a separate bowl
Add salt and pepper to taste, then pour the dressing over the salad bowl.
Step 6. Stir the salad and dressing until evenly distributed
Step 7. Serve at room temperature or refrigerate for 3-5 hours before serving
Method 2 of 4: Chicken Noodle Salad
Step 1. Gather your materials
Here's what you need to make chicken noodle salad:
- Mayonnaise
- Chicken (cut into small pieces)
- Carrots (chopped)
- Black olives
- Celery (chopped)
- Radish (chopped)
- Yellow peppers (chopped)
- Mi
- Any vegetable of your choice
Step 2. Gather all the ingredients
Step 3. Boil noodles
When the noodles are cooked, store in the refrigerator to cool.
Step 4. Prepare all the vegetables and chicken for the salad by cutting them into small pieces (as small as a 5 or 10 cent coin)
Step 5. Place the noodles in a bowl when the noodles have cooled
The size of the bowl depends on how many salad ingredients you want. Add the rest of the salad ingredients and prepare the mayonnaise.
Step 6. Pour the mayonnaise into the salad bowl as much as you want or need
The amount of mayonnaise should be enough to cover the entire surface of the salad, but don't overdo it because you don't want to have a large portion of your salad with mayo dressing.
Step 7. Stir all ingredients until evenly distributed
You can eat it right away or store it in the refrigerator until it is served again.
Method 3 of 4: Southern American Chicken Salad
Step 1. Gather your materials
Here's what you'll need to make a South American chicken salad:
- 4 boneless chicken breasts
- 3 hard boiled eggs
- 90g halved grapes, or 40g raisins (optional)
- 120 grams of low-calorie mayonnaise
- 1 tbsp dill relish
- 1 tbsp lemon juice
- 1 tbsp honey
- 1/4 tsp celery seeds
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp basil
- Salt and pepper
Step 2. Gently boil the chicken in salted water or chicken stock until the meat is tender
On low heat, it should take about an hour.
Step 3. Remove the chicken from the water, pat dry, and sprinkle with garlic powder, onion, celery seeds, and basil
Put in the refrigerator to cool.
Step 4. Boil chicken eggs until fully cooked
If you want, you can use the same water you used to boil the chicken before.
Step 5. Once done, soak the eggs in cold water
Allow the eggs to cool in the shells.
Step 6. Peel the eggs and gently cut them into cubes about 4 cm in size
Step 7. Remove the chicken from the refrigerator and slice it using a knife and fork
Step 8. Combine mayo sauce, relish, lemon juice, and honey in a separate bowl
Step 9. Combine chicken, eggs, grapes (or raisins), and salad dressing
Wrap in plastic and refrigerate to refrigerate for at least 30 minutes, or preferably 1 hour.
Step 10. Ready to serve
Method 4 of 4: Chinese Chicken Salad
Step 1. Gather all the ingredients
Here's what you'll need to make Chinese-style chicken salad:
- 4 tbsp low sodium soy sauce, separated
- 2 tsp toasted sesame oil, separate
- 450 grams skinless and boneless chicken breast
- 1/2 Napa cabbage, thinly sliced (about 600 grams)
- 1/4 red cabbage, sliced (about 200 grams)
- 1 large carrot, sliced (about 300 grams)
- 3 spring onions, root cut and thinly sliced, including the leaves (about 50 grams)
- 2 Siamese oranges, peeled and cut
- 170 grams Chinese noodles, heat until crisp
- 80 ml rice vinegar
- 1 tsp minced garlic
- 1 tsp chopped ginger
- 2 tbsp canola oil
- 2 tbsp brown sugar
- 1 1/2 tsp chili-garlic sauce or chili sauce
- 20 grams sliced almonds, toasted
Step 2. Preheat the oven to 350° F (°177° C)
Step 3. Mix 1 tsp of sesame oil with 1/2 tsp of soy sauce
Spread on the chicken breast until evenly distributed.
Step 4. When the oven has finished preheating, place the chicken breasts in the oven for 13-15 minutes, or until fully cooked
The chicken will change color from pink to white when fully cooked and not runny.
Step 5. Cut the chicken into smaller pieces with an ideal thickness of about 0.6-1.3 cm
Step 6. In a salad bowl, combine the Napa cabbage, red cabbage, carrots, scallions, oranges, noodles, and chicken pieces
Step 7. Mix all the salad dressing ingredients in a separate bowl
Combine 3 tablespoons soy sauce, vinegar, garlic, ginger, canola oil, 1 1/2 teaspoons sesame oil, brown sugar, and chili sauce.
Step 8. Combine the dressing with the salad and mix thoroughly
Step 9. Garnish the salad with toasted almond slices
Ready to be served!
