Monday,17 June, 2019
Current issue | Issue 1402, (19 - 25 July 2018)
Monday,17 June, 2019
Issue 1402, (19 - 25 July 2018)

Ahram Weekly

Chicken salad

Serves 6-8



1 whole chicken cooked (boiled, roasted or grilled)

1 red or white onion (finely chopped)

1/4 cup black olives (stoned, quartered)

1 cup chopped romaine lettuce

1 avocado (peeled, stoned, cubed)

1/2 of one red capsicum (seeded, diced)

1/2 cup canned corn kernels (drained)

2 tbsp finely chopped parsley leaves

2 tbsp grated Parmesan 



1/4 cup lemon juice

2 tbsp; 1 Dijon and 1 seeded mustard

1/2 tbsp vinegar

1 cup sour cream

2 tbsp mayonnaise

2 tbsp ketchup

Salt + pepper



Remove bones and skin from chicken.  Cube flesh into tiny pieces.  Mix all ingredients; except the parsley and cheese; in a large bowl.  Mix all dressing ingredients in another bowl.  Add both mixtures together in a serving bowl.  Mix them gently together, until well incorporated, then sprinkle parsley and cheese on top.  Serve as a side dish, in sandwiches of French bread with a crusty top, with toasted pita bread or for a light lunch; aside of a soup.

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