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+ servings

Chicken Salad

5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4


  • 2 tablespoons oil
  • 6 chicken breast filets or 3 chicken breasts
  • ½ tablespoon seasoned salt
  • ½ teaspoon pepper
  • 1 cup corn
  • ½ cabbage head
  • 2 to matoes
  • 2 cucumbers
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 ounces yellow cheese Gouda, Edam or mild Cheddar
  • Yoghurt or ranch dressing
  • Optional ½ head lettuce


  • 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.
  • Once the chicken and corn are ready, let them cool off for a few minutes before adding to the salad.
  • 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.
  • Grate cheese on top of the salad. Serve along your favorite dressing. (Ranch or yoghurt are recommended.)


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