Chicken Salad Recipe


Servings 3

400 gr chicken breast, cooked trough, cubbed
2 pickles, cutted
half lettuce, cutted
200 gr sweet corn
1 tbsp mayonnaise 
1 tbsp  mustard
pinch ground black pepper
1 tbsp vegetable oil


1. Heat 1 tbsp oil in a pan over medium heat. Pour the cooked and cubbed chicken into the pan and cook until golden brown for about 2-3 minutes. Season with salt and pepper.

2. In a medium small mixing bowl, stir together the mayonnaise, mustard, vegetable oil and ground pepper. Set aside.

3. In a medium mixing bowl, combine the cutted lettuce, chicken breast cubes, sweet corn, cutted pickles, sauce mixture and season with salt and pepper. Stir until combined. Place the salad in the refrigerator before serving.

Instructions video

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