We’re back to the Chicken Salad craze again, and this time, it’s for those of you who prefer to do it on their own.
A number of chicken salad recipes have been circulating online recently, including the ones at Eat Your Way To Home.
One of the most popular ones is the one above, and while it does take a bit of time to make, it will make a lovely side dish for lunch.
Chicken salad is one of the more popular dishes to go with lunch in this time of year, and you can’t beat the feeling of crunching on a bag of chips.
If you’re looking to make it as versatile as possible, try this recipe for a light and crispy salad.
The dressing will add a crunch to your salad, while the dressing gives it a light, crisp flavour.
Chicken Salad Recipe (Vegan) Ingredients 2 tbsp olive oil 1 onion, diced 1 red pepper, diced 2 garlic cloves, minced 1/2 tsp dried oregano 1/4 tsp dried basil 1/3 cup thinly sliced tomatoes, chopped (or 1/8 tsp fresh basil for more crunch) 2 tbsp extra virgin olive oil 3 tbsp finely chopped chicken (or other poultry) 2 large eggs, beaten 1 tsp freshly grated fresh ginger 1/5 tsp sea salt and black pepper Directions Heat a medium sized pan over medium heat and sauté the onions for 3 minutes.
Add the garlic and cook for a minute.
Add in the red pepper and saute for a further 2 minutes.
Then add in the oreganol, basil and oreganos and cook until fragrant.
Add this to the pan and stir well.
Now add in half the chicken, along with the eggs, salt and pepper.
Stir to combine.
Add to the mixture and cook over medium-low heat for 2 minutes, or until the chicken is cooked through.
Add a little more oil if needed.
Serve on a plate.
Nutrition Facts Chicken Salad recipe (Vegetarian) Amount Per Serving Calories 230 Calories from Fat 63 % Daily Value* Total Fat 8g 11% Saturated Fat 3g 20% Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 32mg 7% Sodium 527mg 17% Potassium 965mg 26% Total Carbohydrates 36g 17% Dietary Fiber 3g 12% Sugars 15g Protein 19g Vitamin A 25% Vitamin C 40% Calcium 11% Iron 27% * Percent Daily Values are based on a 2000 calorie diet.