Chicken Salad

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Chicken Salad
Chicken Salad
Yields:
2
serving(s)
Prep Time:
15 minutes
Total Time:
27 minutes
Cal/Serv:
445
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A bowl that feels like a quiet reset—fresh, light, and deeply satisfying without ever feeling heavy. Each bite carries a gentle contrast: crisp lettuce snapping softly beneath your fork, cool cucumber refreshing your palate, and bursts of sweetness from corn and cherry tomatoes that brighten everything instantly.

The chicken brings warmth and comfort, tender on the inside with just a hint of golden crispness on the outside, lightly kissed with sesame oil that adds a subtle, nutty aroma you’ll notice before you even take a bite. It’s the kind of flavor that feels clean yet indulgent at the same time.

Creamy touches from the egg and avocado melt into the freshness, while the dressing ties it all together—silky, slightly tangy, and just rich enough to make every ingredient feel complete. There’s a rhythm to it: crunchy, juicy, creamy, savory… each mouthful slightly different, never boring.

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Recipe Information

Ingredients

For:
2
serving(s)

For Chicken

  • 8.8 oz chicken breast
  • 1 tsp sesame oil
  • 1 tsp olive oil
  • salt
  • black pepper

For Salad

  • 1 head lettuce, romaine or green leaf
  • 1/2 ear corn, kernels removed
  • 1/4 yellow onion
  • 1 tsp olive oil
  • 1 egg, hard-boiled
  • 2 cherry tomatoes
  • 1 cucumber
  • mayonnaise, or salad dressing
  • salt
  • black pepper
  • 1/2 tsp dried oregano, optional
  • 1 avocado, optional
Nutrition Facts
Chicken Salad
Serving Size
 
385 g
Amount per Serving
Calories
445
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
15
g
Cholesterol
 
162
mg
54
%
Sodium
 
196
mg
9
%
Potassium
 
1502
mg
43
%
Carbohydrates
 
20
g
7
%
Fiber
 
10
g
42
%
Sugar
 
6
g
7
%
Protein
 
34
g
68
%
Vitamin A
 
3244
IU
65
%
Vitamin C
 
26
mg
32
%
Calcium
 
94
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Equipments

  • 1 cutting board
  • 1 knife
  • 1 mixing bowl
  • 1 non-stick pan
  • 1 tongs
  • 1 pastry brush
  • 1 small pot
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Directions

  1. Wash the vegetables. Chop the lettuce, cucumber, tomatoes, and avocado. Shave the corn kernels and slice the onion.
  2. Combine all the vegetables in a bowl. Add olive oil, oregano, salt, and pepper to taste. Set aside.
  3. Rinse the chicken and season with pepper and salt. Heat olive oil in a non-stick pan. Cook the chicken until done. For faster cooking, slice the chicken breasts in half to make them thinner and wider.
  4. Flip and cook until done. Occasionally, brush both sides with olive oil to get a slightly crispy exterior.
  5. Add sesame oil at the end. Remove, then slice.
  6. Serve the salad topped with the sliced chicken, hard-boiled egg, avocado, and cherry tomatoes. Add mayonnaise or salad dressing to taste.
  7. Ready to serve.
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