Delicious chicken salad recipe




Image: Kitchen guide

Image: Kitchen guide

You know when you eat a salad but you’re still hungry afterwards? With the Master’s chicken salad recipe, you won’t have that problem! Nutritious and rich in protein, chicken is the best ingredient to add to your salad and it will even satisfy you after the meal.

If that’s not enough, the ingredient also contributes to your well-being! What are you waiting for? Check out the chicken salad recipe shared by Kitchen Master!

5 chicken salad recipes to try

Chicken salad



Image: Kitchen guide

Image: Kitchen guide

Image: Kitchen guide

While: 15 minutes (rest + 1 hour)

Activities: 6 meals

Bother: Easier

Ingredients

  • 3 cups of chickpeas (cooked)
  • 1 can of canned tuna, drained
  • 1/2 green pepper in small cubes
  • 1 cup hearts of palm (chopped)
  • 2 small seedless tomatoes
  • 1 carrot, cooked in small cubes
  • Salt, pepper, olive oil and chopped parsley to taste
  • 1 and 1/2 cup (tea) of mayonnaise
  • 1/2 bunch of washed lettuce
  • 10 Boiled quail eggs, cut in half

Preparation mode

In a bowl, combine the chicken, tuna, palm hearts, carrots, peppers and tomatoes. Add salt, pepper, olive oil and parsley. Add mayonnaise and mix. Store in the refrigerator for 1 hour. Arrange on a plate made of lettuce, decorate with eggs and serve.

Chicken salad with vegetables



Image: Kitchen guide

Image: Kitchen guide

Image: Kitchen guide

While: 1h (+ 12h soak)

Activities: 4 food

Bother: Easier

Ingredients

  • 100 g of chickpeas
  • Salt and thyme sprigs to taste
  • 1 chopped carrot
  • 1 sliced ​​cucumber
  • 2 chopped tomatoes
  • 1 chopped celery
  • 1 chopped green pepper
  • 4 tablespoons of olive oil
  • 1 lemon juice
  • 4 curly lettuce leaves

Preparation mode

Soak the chicken in hot water with salt for 12 hours.

Pour, put in a pan, cover with water and salt, and cook on medium heat until firm. Drain and let cool.

Mix with carrot, cucumber, tomato, celery and bell pepper. Add olive oil, lemon juice and salt.

Transfer to a plate lined with lettuce leaves and serve sprinkled with thyme.

Chickpea salad with ham and cheese



Image: Kitchen guide

Image: Kitchen guide

Image: Kitchen guide

While: 1h (+ 2h soak)

Activities: 6 meals

Bother: Easier

Ingredients

  • 2 cups of chickpeas (chicken)
  • 1/2 cup chopped pork
  • Salt and black pepper to taste
  • 1/2 cup diced mozzarella cheese
  • 5 tablespoons of olive oil
  • 1/2 cup green corn
  • 2 tablespoons of chopped parsley
  • 1/2 cup frozen peas

Preparation mode

Soak the chicken in water for 2 hours.

Drain, put in a pressure cooker, cover with water up to two fingers above the grain, add salt and cover.

Cook for 20 minutes, on low heat, after starting the pressure and turn off.

Let cool, open the pan and drain.

Pour into a salad bowl, add pork, cheese, corn, peas and mix.

Drizzle with oil, parsley, salt and pepper. Serve at room temperature or cold.

Chicken and chicken salad



Image: Kitchen guide

Image: Kitchen guide

Image: Kitchen guide

While: 45min (+ 6h soak)

Activities: 8

Bother: Easier

Ingredients

  • 2 cups of chickpeas (chicken)
  • 150 g pitted olives
  • 2 cups of cod, desalted into thick flakes
  • 1/4 cup (tea) of olive oil
  • 2 chopped seedless tomatoes
  • Salt and chopped parsley to taste

Preparation mode

Put the chickpeas in a bowl, cover with water and soak for 6 hours. Drain, put in a pressure cooker, cover with water and cook for 25 minutes, on low heat, after the pressure has started. Turn off, let the pressure release and open the pot. Check if it is soft, if not, cook for a few minutes. Drain and let cool. Place on a plate, add cod, tomatoes, olives, olive oil, salt and parsley. Mix and serve.

Tuna Salad with Chickpeas



Image: Kitchen guide

Image: Kitchen guide

Image: Kitchen guide

While: 20min (+1h in the fridge)

Activities: 6

Bother: Easier

Ingredients

  • 2 cups of chickpeas (cooked)
  • 1/2 pepper in small cubes
  • 1 chopped seedless tomato
  • 1 chopped red onion
  • 2 cans of canned tuna
  • juice of 2 lemons
  • 1/2 cup (tea) of olive oil
  • Salt, pepper and chopped parsley to taste
  • 1/2 bunch of washed watercress

Preparation mode

In a bowl, mix the chicken, pepper, tomato, onion and tuna. Add lemon juice, olive oil, salt, pepper and parsley. Store in the refrigerator for 1 hour. On a plate, prepare the juice leaves and put the salad in the middle. Serve immediately

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