Soups And Salads Event – Pan Tossed Chicken And Egg Salad

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This simple chicken salad is the perfect salad for a lunch or dinner. The hard-cooked eggs give it nice flavor and texture, and the lemon juice and honey add the tang and sweetness to the salad.

This is a cold salad and tastes best when chilled. Make sure you have all the ingredients refrigerated before you start.

Serves 4

1 cup boneless chicken, boiled,
10-12 cherry tomatoes,
3 boiled eggs,
A handful of lettuce leaves,
1 tsp soya sauce,
1 tsp worcestershire sauce,
1 tsp olive oil,

For the dressing:
1 tbsp honey,
1 tbsp mustard sauce,
1 tbsp lemon juice,
1 tbsp olive oil,
Salt and pepper as per taste,

  1. Shred the chicken into small pieces.
  2. Heat oil in a pan. Add the shredded chicken and toss well. Add the soya sauce and worcestershire sauce and mix well. Allow it to chill.
  3. Mix all the ingredients for the dressing and set it aside to chill.
  4. Cut the boiled eggs and set it aside to chill.
  5. In a serving bowl or plate, add all the ingredients and mix well. 
  6. Drizzle the dressing and season with salt and pepper.
  7. Serve immediately.

This is my entry to my event Soups and Salads hosted by Foodie In Me and Escapades.
Read more about the event and participation details here.

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