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Homemade Chicken Salad
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For the Salad

Diced Chicken Breasts – 3 cups approx
Diced Spring Onion Greens/Scallions – 1/4 cup
Finely Diced Bell Peppers – 1 big one
Chopped Seedless Grapes – 3/4 cup
Chopped Nuts – 1/4 cup 
Mayonnaise – 2 to 3 tbsp
Plain Yogurt – 3 tbsp (I prefer Greek Yogurt)
Cranberry or any Fruit Preserve – 2 tbsp 
Black Pepper Powder – 1/4 tsp
Paprika/Red Chilly Powder – 1/4 tsp
Lemon Juice/Vinegar – 2 to 3 tsp
Salt – to taste

Boneless & Skinless Chicken Breasts – 3 big ones 
Sliced Red Onions – 1 small
Baby Carrots (Sliced into Halves) – 6
Dried Parsley – 1 tsp
Cilantro – a small handful
Garlic Cloves – 2
Black Pepper Powder – 1/4 tsp
Red Chilly/Paprika Powder – 1/4 tsp
Salt – as needed

Preparation Method

1, Rinse the chicken breasts thoroughly and cut each breast into 3 or 4 smaller pieces.
2 ,Bring nicely salted water to a boil in a big saucepan along with the onions, carrots, garlic, parsley, cilantro and black pepper powder.
3, Add the chicken pieces to the pan. Reduce heat to medium low. Cover and cook the chicken for 15 minutes.
4, Turn off the stove and allow it to stand for 10-15 minutes while you assemble the other ingredients for the salad.
5, To prepare the dressing for the salad, combine mayonnaise, yogurt, fruit preserve, lemon juice, paprika powder, black pepper powder and salt in another bowl. Do a taste test to see if the flavors are balanced. Stir the dressing until smooth.
6, Drain the chicken and transfer to a cutting board. Dice it into small pieces.
In a large bowl, toss the diced chicken, bell peppers, spring onions, grapes and chopped nuts.
7, Pour the dressing into the chicken and mix gently until combined.



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