Chicken Veggie Egg salad

Chicken Veggie Egg salad

This recipe was created when my cousin was coming over for lunch. He’s a gym enthusiast and he strictly asked me not to make anything fried. Now I being a Punjabi, my first thought was to make crispy lemon chicken, but as it was no fried day, I settled for salad. I had already bought chicken, and had some eggs and lots of veggies in the fridge. Healthiest thing possible? Boiled chicken and vegetables! Bingo! With that thought I started on the recipe. It came out really delicious and is very filling as well. You can have this as a meal in itself. You can also take this in lunch. Just pack the dressing and veggies separately and mix them when you sit down to eat. Simple..So let’s start and make something now.
Preparation Time: 15 mins
Assembling Time: 5 mins
Serves: 3-4
Ingredients
1 cup (200 gms ) Boneless Chicken
3 Eggs
1 Carrot
1 Tomato
1 Cucumber
½ Capsicum (preferably red)
Beans 10-12 stalks
1 medium Onion
Dressing
Garlic powder ½ tsp
Black pepper powder ½ tsp
Black pepper coarsely ground ½ tsp
Salt to taste
Mayonnaise 1 tbsp
Mustard 2 tsp
Vinegar 2 tsp
Honey 1 tsp
Lemon Juice/Orange juice 1 tsp
Method
  • Cut the carrot and beans into small bite size pieces.
  • Boil the eggs.
  • Boil the chicken, carrot and beans together in 4-5 cups of water and a pinch of salt for 1 whistle in pressure cooker.
  • Drain the water. Save it as stock. This can be later used in rice, or noodles, or soups.
  • Shred the chicken, Keep the chicken, carrot and beans in a big bowl to cool.
  • Finely chop the capsicum.
  • Thinly slice the onion.
  • Cut the tomato and cucumber in half and spoon out all the seeds as this can add extra water to the salad.
  • Now mix all the chicken, veggies and 2 boiled chopped eggs together.
  • In a small bowl, mix all the ingredients for the dressing.
  • Combine it with the salad just when about to serve. Toss the salad well, and coat evenly with the dressing.
  • Cut the last boiled egg in half and decorate the salad bowl. Serve cold.

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