I have expressed my love for plain vegetable salad on this beautiful platform with a tasty recipe, however it is nothing compared to the love I recently developed for the chicken variant, it is literally the bomb! This version of Chicken salad is none like you have ever seen fam, it is super filling and would carry you through even the toughest mornings.
Healthy and packed with mouth watering goodies, it is one yummy breakfast option you shouldn’t ignore.
Permit me to share my special chicken recipe with y’all. Please note that the ingredients below are not rigid and can definitely be tweaked to your satisfaction. The only non negotiable ingredient in the line up is the Chicken; it’s a Chicken Veggie salad after all. So the chicken is compulsory!
Also remember that to make any type of salad it is always essential to use food gloves or wash your hands till they are clean to avoid food contamination.
INGREDIENTS
- 300 g of diced Chicken breasts
- 200 g of Cabbage
- 2 Large Carrots {144 g}
- 1 Cucumber {300 g}
- Sweet corn { 250 g}
- Red beans {100 g}
- Raisins {100g}
- 2 medium sized Tomatoes
- 4 medium sized Irish potatoes
- Macaroni / Penne pasta {100 g }
- 2 Large Eggs
STEPS
CHICKEN PREP
The first step to making a good chicken veggie salad is getting your chicken well spiced and roasted. Check out the know how below
- In a bowl mix in some paprika pepper, white pepper, Suya/ barbecue spice, appropriate bouillion cubes, some thyme, ketch up and a little oil.
- Coat your clean chicken breasts with this mixture and cut on half of the chicken into cubes before frying and leave the other half whole.
- Pan fry the whole chicken, then follow suite with the cut cubes and set aside.
SALAD LAYERING
- The first step is to ensure all your ingredients are well prepped. Cook those that need to be cooked, and rinse those that need to be thouroughly rinsed.
- Cut your Irish potatoes into smaller cubes and boil
- Boil your macaroni/penne pasta
- Shred your cabbage and carrots into smaller pieces
- Cut your Cucumber into small cubes
- Cut your tomatoes into rings or any other desired shape
- Boil your eggs and cut into slices
- Arrange/ Line up your prepped veggies and chicken in serving containers to prepare for proper layering
- Get a clean salad tray {preferably with a drainer to accomodate fluid dripping} and commence with your layering of ingredients
- The secret to making great Salad is ensuring that every ingredient is well incorporated and spread out in the mix. You could start with a first layer of your cabbage, closely followed by thaw carrot, next a layer of Cucumber
- Add in some of the sweet corn, red beans, cooked macaroni and Potatoes
- Add your Raisins and chicken
- Commence with a second layer of ingredients in the same sequence as the first, push it to a third layer if ingredients are still available
- Garnish with your egg slices, tomato rings and some Large chicken breast sizes.
- Your Chicken vegetable salad is ready!
CHICKEN VEGETABLE SALAD
- Total Time: 45 – 55 mins
- Yield: Chicken vegetable salad
Description
This highly nutritious and filling chicken vegetable salad would help to start any day beautifully. Try it and thank me later.
Ingredients
- 300 g of diced Chicken breasts
- 200 g of Cabbage
- 2 Large Carrots {144 g}
- 1 Cucumber {300 g}
- Sweet corn { 250 g}
- Red beans {100 g}
- Raisins {100g}
- 2 medium sized Tomatoes
- 4 medium sized Irish potatoes
- Macaroni / Penne pasta {100 g }
- 2 Large Eggs
Instructions
Chicken prep
- In a bowl mix in some paprika pepper, white pepper, Suya/ barbecue spice, appropriate bouillion cubes, some thyme, ketch up and a little oil.
- Coat your clean chicken breasts with this mixture and cut on half of the chicken into cubes before frying and leave the other half whole.
- Pan fry the whole chicken, then follow suite with the cut cubes and set aside.
Vegetable Layering
- Cut your Irish potatoes into smaller cubes and boil
- Boil your macaroni/penne pasta and set aside.
- Shred your cabbage and carrots into smaller pieces
- Cut your Cucumber into small cubes
- Cut your tomatoes into rings or any other desired shape
- Boil your eggs and cut into slices
- Arrange/ Line up your prepped veggies and chicken in serving containers to prepare for proper layering
- Get a clean salad tray {preferably with a drainer to accomodate fluid dripping} and commence with your layering of ingredients
- Start with a first layer of your cabbage, closely followed by the carrot, next a layer of Cucumber.
- Add in some of the sweet corn, red beans, cooked macaroni and Potatoes. Add your Raisins and chicken
- Commence with a second layer of ingredients in the same sequence as the first, push it to a third layer if ingredients are still available.
- Garnish with your egg slices, tomato rings and some Large chicken breast sizes.
- Your Chicken vegetable salad is ready!
Notes
Proper layering is the key to ensuring all ingredients are properly represented with salad recipes.
- Prep Time: 30- 40 mins
- Cook Time: 15 mins
- Category: TSJ’s food recipe
- Method: Boiling/frying {prep ingredients}
- Cuisine: Intercontinental
Nutrition
- Serving Size: 4 adults
- Calories: 2280.8kcal
- Sugar: 97.6g
- Sodium: 1016.9g
- Fat: 33.5g
- Saturated Fat: 6.3g
- Unsaturated Fat: 5.3g
- Trans Fat: 6.9g
- Carbohydrates: 374.0g
- Fiber: 38.61g
- Protein: 134.8g
- Cholesterol: 736.9mg
