Chicken Salad

Name: Chicken Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: American
Ingredients: 8.80 oz chicken breast; salt; black pepper; 1 tsp sesame oil; 1 tsp olive oil; 1 head lettuce (romaine or green leaf); ½ ear corn, kernels removed; ¼ yellow onion; 1 tsp olive oil; ½ tsp dried oregano (optional); salt; black pepper; 1 hard-boiled egg; 2 cherry tomatoes; 1 cucumber; 1 avocado (optional); mayonnaise (or salad dressing)

UpdatedMar 24, 2026

by

Editorial Staff

©

Envato Elements

©

Envato Elements

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Ingredients

Chicken

8.80 oz chicken breast

salt

black pepper

1 tsp sesame oil

1 tsp olive oil

Vegetables

1 head lettuce (romaine or green leaf)

½ ear corn, kernels removed

¼ yellow onion

1 tsp olive oil

½ tsp dried oregano (optional)

salt

black pepper

1 hard-boiled egg

2 cherry tomatoes

1 cucumber

1 avocado (optional)

mayonnaise (or salad dressing)

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.

Chicken Salad

Ingredients Directions

Recipe Information

Yields2 Servings

Prep Time15 minsCook Time12 minsTotal Time27 mins

Ingredients

Chicken

8.80 oz chicken breast

salt

black pepper

1 tsp sesame oil

1 tsp olive oil

Vegetables

1 head lettuce (romaine or green leaf)

½ ear corn, kernels removed

¼ yellow onion

1 tsp olive oil

½ tsp dried oregano (optional)

salt

black pepper

1 hard-boiled egg

2 cherry tomatoes

1 cucumber

1 avocado (optional)

mayonnaise (or salad dressing)

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.