Creamy Chicken Salad

2 people
20 min

Filling and delicious summer salad, perfect for a quick lunch!


This is one of my mum’s summer staples. I reckon she made it for us every few weeks.

Every time I make it for guests I always get asked the recipe, but truth is, it’s so easy and simple that it can even be thrown together at the last minute! I often cook the chicken in advance (like the night before) and then I assemble it in 5 minutes the next day. Lunch is ready in no time!


You can also add different ingredients to it and make it really personalised and use up what you have in the home.

Recipe details

  • 2  people
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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Ingredients


  • 2 chicken fillets
  • 1 packed of mixed salad (non peppery)
  • Pumpkin seeds
  • 1 tbsp mayonnaise
  • 1 big celery stalk
  • Olive oil, salt, white wine vinegar

Instructions


Cut the chicken into bite-sized pieces and cook in a pan with a drizzle of olive oil and some salt. Once cooked, put it into a bowl to cool down.
In the meantime, roast the pumpkin seeds in a roasting tray at 180 degrees with a drizzle of olive oil and some salt, for about 5 minutes.
Roast the seeds by placing them in a baking dish, drizzled with olive oil and a pinch of salt, and bake for 5-10 minutes at 180 degrees.
Put the washed salad in a bowl and drizzle with olive oil, salt and white wine vinegar to taste. Mix well.
Once the chicken has cooled down, add the chopped celery to the same bowl and the mayonnaise. Mix well and then add it to the salad bowl.
Top with the seeds and serve!

This Italian Family
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