Easiest Chicken Salad
- 30 min
- Serves 2
- 9 ingredients
15 minutes to prep, 15 to cook. A protein‑rich chicken salad featuring tender shredded chicken tossed with cabbage, onion, and a spicy, tangy egg‑based sauce, perfect for a quick low‑carb lunch.
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Method
Bring a pot of water to medium heat and boil the 250 g chicken breast together with two boiled eggs.
When the chicken is cooked through, remove it, let it cool slightly, then shred the chicken and set it aside.
In a blender combine the boiled eggs, two garlic cloves, two dried red chilies, one teaspoon of salt, and 150 ml water; blend until smooth to create the sauce.
In a large bowl add the shredded chicken, half a handful of shredded cabbage, half a sliced onion, the blended egg sauce, one teaspoon of oregano, and an additional teaspoon of salt; mix well to combine all ingredients.
Serve the chicken salad immediately or chill briefly before serving.
Tips while you cook
- Cool chicken before shredding
- Allow the cooked chicken to cool slightly before shredding to make handling easier.
- Blend sauce until smooth
- Blend the boiled eggs, garlic, chilies, salt, and water until the sauce is smooth before mixing.
- Taste and adjust salt
- After mixing, taste the salad and add extra salt if needed.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Ralston D'Souza’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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