Tasty Chicken and Egg Salad
Indulge in the exquisite flavors of a delightful culinary creation – the Chicken and Egg Salad. Packed with protein-rich chicken, the goodness of fresh veggies, and a medley of complementary flavors, this salad promises a refreshing and satiating dining experience. Let’s dive into crafting this enticing dish step by step.
You may also be interested in the Green Bean Salad or Shrimp Salad.
You can also check out our other Salad recipes.
Chicken and Egg Salad
A tasty, easy-to-prepare salad that provides unsurpassed enjoyment.
Ingredients
- 1 can green peas
- 10 oz chicken fillet
- 7 oz iceberg lettuce
- 4 oz hard cheese
- 5 pcs large chicken eggs
- 2 pcs medium-sized fresh cucumbers
- 1 pc small onion
- 5 tbsp mayonnaise
- 1 tbsp sunflower oil
- 1 tsp French mustard
- salt to taste
Instructions
- Wash the chicken and dry it with a paper napkin. Cut into small pieces and season with salt. Fry the chicken in a frying pan in sunflower oil for 15 minutes. Put the cooked chicken on a plate on a paper napkin to remove the remaining sunflower oil. Let it cool down.
- Boil the eggs. To do this, put the eggs in cold water and cook for 5 minutes. The eggs must be well cooked. Dice the boiled and cooled eggs and put them in a deep or salad bowl.
- Wash the cucumbers, and dry them with a paper towel or an ordinary kitchen towel. Cut the cucumbers into cubes. Put the diced cucumbers in a bowl with the eggs.
- Finely chop the onion and add it to the bowl.
- Grate the cheese on a coarse grater.
- Chop the iceberg lettuce leaves in any way convenient for you.
- Drain the liquid from the peas can and put it in a bowl.
- Mix all the ingredients.
- Season the salad with salt, mustard, and mayonnaise and mix thoroughly again.
