Mixed Chicken Salad
Easy, low-fat chicken salad recipe that's perfect for hot summer days, lunches, iftar, and more.
Ingredients
- 2 pcs Chicken Breast
- Water as needed to boil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Garlic Paste
- 1/4 tsp Ginger Paste
- 1/2 cup yogurt
- 1 tbsp olive oil
- 1/2 tbsp lemon juice
- 1/4 tsp black pepper
- 1/2 tsp garlic chopped
- 1/4 tsp salt
- 1/4 cup cucumber cube
- 1/4 cup apple cube
- 1/4 cup carrot cube
- 1/4 cup capsicum cube
- 1/4 cup sweet corn
Instructions
- Place the chicken breasts in a pan. Add water to the pot to cover the chicken about ½ an inch above the chicken. Add salt, black pepper, garlic paste, and ginger paste. Cover the lid and cook for approx. 15-20 more minutes.
- Once boiled transfer the chicken to a bowl and cut the chicken into cube pcs.
- Whisk the yogurt, olive oil, lemon juice, black pepper, chopped garlic, and salt together in a small bowl until combined and smooth.
- Add the veggies such as cucumber, carrots, onion, sweet corn, capsicum, tomatoes, etc (cube). Add cubed chicken and salad dressing. Mix them well.
- Serve fresh!
Video
Notes
This salad dressing keeps in the fridge for up to 5 days, so make it a day or two ahead of serving to save time!