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Chicken and corn salad
Salads

Chicken and corn salad

25 min4 serv.20 февр. 2026 г.

Description

Perfect for an everyday table. To give the salad a spicy touch, we'll add some Korean-style carrots, a fresh cucumber, and a boiled chicken egg. I recommend dressing the salad with mayonnaise, but you can use a lighter option such as sour cream or yogurt. Garnish the salad with parsley before serving. Decorate as desired and serve.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare all the ingredients. You can use any part of the chicken; I'm using a thigh. Boil the chicken the day before for 30 minutes and let it cool in the broth. Boil the chicken egg for 10 minutes.

  2. 2

    Step 2

    Step 2

    Cut the chicken meat into small pieces.

  3. 3

    Step 3

    Step 3

    Rinse the fresh cucumber and dry it, then trim the ends. Cut the cucumber in half lengthwise, then slice each half into thin pieces.

  4. 4

    Step 4

    Step 4

    Transfer the chicken and cucumber to a salad bowl. Add Korean-style carrot to the salad. If it is too long, cut it into small pieces.

  5. 5

    Step 5

    Step 5

    Add canned corn to the salad.

  6. 6

    Step 6

    Step 6

    Peel the chicken egg, cut it into small cubes, and add it to the salad.

  7. 7

    Step 7

    Step 7

    Dress the salad with light mayonnaise, and add salt and pepper to taste.

  8. 8

    Step 8

    Step 8

    Mix all the ingredients and serve the salad.