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Chicken Salad

  • Author: Balkan Lunch Box
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 1x


  • 2 tablespoons oil
  • 6 chicken breast filets (or 3 chicken breasts)
  • 1/2 tablespoon seasoned salt
  • 1/2 teaspoon pepper
  • 1 cup corn
  • 1/2 cabbage head
  • 2 tomatoes
  • 2 cucumbers
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 ounces yellow cheese (Gouda, Edam or mild Cheddar)
  • Yoghurt or ranch dressing
  • (Optional) 1/2 head lettuce


  1. Dice chicken. Heat up oil in a large skillet over medium. Add chicken and seasonings. Fry 10 minutes or so, until the chicken is finished. Meanwhile, place corn in a smaller pot, add water and bring to a boil. Drain and wash under cold water.
  2. Once the chicken and corn are ready, let them cool off for a few minutes before adding to the salad.
  3. Shred cabbage and place in a large salad bowl. (If you’re using lettuce, chop it finely and add now.) Dice tomatoes, cucumbers, and peppers. Mix well. Top with chicken and corn, and mix again.
  4. Grate cheese on top of the salad. Serve along your favorite dressing. (Ranch or yoghurt are recommended.)

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