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%Cold Chicken Salad Recipe Debjanir Rannaghar

Chicken Salad

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My go-to chicken salad recipe usually includes some type of vegetable that can be used in salads, plus a flavorful dressing. We enjoy it when it's made with a light and crisp flavor, accompanied by some type of bread.


  • 200g Boneless Chicken
  • 1 Carrot
  • 100g Lettuce Leaf (1 bunch)
  • 75g Green Peas (1/2 cup)
  • 1 Onion
  • 1 Tbsp. Lemon Juice
  • 100g Plain Curd/ Yogurt
  • 3 Tbsp. Mayonnaise
  • 1 Tsp. Black Pepper Powder
  • 1.5  Tsp. Salt or to taste


  1. Boil two glass of water with 1/2 Tsp. Salt.
  2. Add Boneless Chicken and boil the chicken.
  3. Once cold, cut the chicken or chop it using a salad chopper.
  4. Take the chicken in a bowl.
  5. Add salt, black pepper powder and lemon juice and mix with a spoon.
  6. Peel the skin of the carrot and onion.
  7. Chop those using a salad chopper or you can manually cut those using a knife.
  8. Add the veggies to the chicken mixture followed by the green peas and lightly mix.
  9. In a bowl mix Mayonnaise and also plain curd to make a lump-free dressing.
  10. Mix it with the salad.
  11. Add seasoning if needed.
  12. Take a salad plate and layer it with the salad leaf.
  13. Pour the salad over the leaf and refrigerate the salad before serving.
  14. Drizzle some lemon juice while serving the salad.


I add whatever salad-friendly vegetables or fruits available at home including nuts.

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Salad
  • Method: Cooking
  • Cuisine: Continental


  • Serving Size: 125g
  • Calories: 159
  • Sugar: 6.3g
  • Sodium: 1018mg
  • Fat: 5.4g
  • Saturated Fat: 0.8g
  • Carbohydrates: 13.1g
  • Fiber: 2.5g
  • Protein: 13.8g
  • Cholesterol: 36mg
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