10 chicken salads you'll love

Win-win options with pineapple, eggs, mushrooms, cheese, cucumber, kiwi and more.

Many recipes require boiled chicken. You can find all the details of its preparation in this article. Mayonnaise can be easily made if desired by yourself, replace with sour cream, yogurt or other sauces.

1. Salad with chicken, prunes, mushrooms, cheese and walnuts

Ingredients

• 400 g chicken fillet;
• salt to taste;
• 100 g of prunes;
• 150 g of champignons;
• 1 onion;
• 2-3 tablespoons of vegetable oil;
• mayonnaise - to taste;
• 150 g of hard cheese;
• 50 g of walnuts.

Preparation

Boil the chicken in salted water until tender. Pour the prunes with boiling water and leave for 20 minutes. Cut the mushrooms into medium pieces and the onion into half rings.

Heat oil in a frying pan and add mushrooms and onions. Fry, stirring occasionally, until golden brown and season with salt.

Cool all ingredients. Place the diced chicken on a platter. Brush with mayonnaise and spread the mushrooms and onions on top. Spread the coarsely chopped prunes over them. Sprinkle with finely grated cheese and chopped nuts.

2. Chicken salad with Korean carrots and corn

Ingredients

• 400 g smoked chicken;
• 300 g korean carrots;
• 250-300 g of canned corn;
• 3-4 tablespoons of mayonnaise;
• croutons - optional, to taste.

Preparation

Cut the chicken into small pieces. Add carrots, corn, and mayonnaise and mix well. Before serving, the salad can be sprinkled with croutons.

3. Chicken, pineapple and cheese salad

Ingredients

• 400 g chicken fillet;
• 300 g canned pineapple;
• 150-200 g of hard cheese;
• 3 tablespoons of mayonnaise;
• 2 cloves of garlic;
• salt to taste.

Preparation

Boil the chicken and cool it down. Cut the fillet and pineapple into small pieces. Grate the cheese on a fine grater. Combine the ingredients, leaving some cheese for garnish.

Mix mayonnaise and chopped garlic. Season salad, salt and stir. Sprinkle with the remaining cheese. Let the dish brew a little before serving.

4. Salad with chicken, celery, grapes and almonds

Ingredients

• 900 g chicken fillet;
• 180-200 g of red grapes;
• 3 stalks of celery;
• 80 g finely chopped almonds;
• a few feathers of green onions;
• 200-230 g mayonnaise;
• 1 teaspoon mustard
• salt to taste;
• ground black pepper to taste.

Preparation

Boil the chicken until tender, cool and cut into small cubes. Divide the grapes into halves or quarters. Cut the celery into pieces. Lightly fry the almonds in a dry skillet.

Add chopped onion, mayonnaise, mustard, salt and pepper to the prepared ingredients. Stir the salad thoroughly.

5. Salad with chicken, potatoes, eggs, cheese and pickled onions

Ingredients

• 1 onion;
• 2 teaspoons of sugar;
• 1 tablespoon vinegar 9%;
• 250 g chicken fillet;
• 4 eggs;
• 2-3 potatoes;
• 2 processed cheese (90 g each);
• mayonnaise - to taste;
• salt to taste.

Preparation

Chop the onion finely. Add sugar and vinegar to it. Pour boiling water over, stir and leave to cool completely.

Chicken, eggs and potatoes boil until tender and cool. Cut the fillets into small pieces. Grate whites and yolks separately on a fine grater. Potatoes and chilled cheese - on a large one.

Lay the salad in layers in the following order: chicken, onions without liquid, potatoes, yolks, cheese and whites. Cover the chicken, potatoes and cheese with a net of mayonnaise along the way. Salt the layers to taste.

6. Salad with chicken, beans, eggs and cucumber

Ingredients

• 300 g of chicken fillet or smoked chicken;
• 3-4 eggs;
• 2-3 cucumbers;
• 250-300 g canned white beans;
• mayonnaise - to taste;
• salt to taste;
• any greens - optional, to taste.

Preparation

If using fillets, boil until tender and cool. Hard-boiled eggs, also cool and peel. Cut the chicken, eggs and cucumber into small pieces.

Add beans, mayonnaise, salt and chopped herbs and stir. Or lay out the ingredients in layers in the following order: chicken, cucumber, eggs, beans. Do not forget to add some salt and grease the layers with mayonnaise. Sprinkle herbs over the salad.

7. Salad with chicken, kiwi, Korean carrots, apple and eggs

Ingredients

• 200 g chicken fillet;
• 3 eggs;
• 5 kiwi;
• salt to taste;
• 150 g Korean carrots;
• 1-2 green apples;
• mayonnaise to taste.

Preparation

Boil chicken and eggs until tender and cool. Cut the fillet and two kiwis into small pieces. Grate the eggs on a fine grater.

Layer the salad in layers: salted chicken, kiwi, carrots, finely grated peeled apple and eggs. Cover each layer, except for chicken, with mayonnaise. Cut the rest of the kiwi into thin slices and decorate the finished salad with them.

8. Salad with chicken, tomato, Chinese cabbage, cheese and croutons

Ingredients

• 200 g chicken fillet;
• salt to taste;
• seasoning for chicken - to taste;
• 2 tablespoons of vegetable oil;
• 150-200 g of Chinese cabbage;
• 150 g of hard cheese;
• 2 tomatoes;
• 2-3 tablespoons of mayonnaise;
• 100 g of croutons.

Preparation

Rub the chicken with salt and seasoning. Heat the oil in a skillet and fry the fillets on each side for about 5 minutes until golden brown. Cool and cut into small pieces.

Tear the cabbage with your hands. Cut the cheese and tomato into small cubes. Add chicken, salt and mayonnaise and stir. Add croutons to the salad before serving.

9. Salad with chicken, bell pepper, mushrooms and eggs

Ingredients

• 200 g of champignons;
• 1 onion;
• 1-2 tablespoons of vegetable oil;
• salt to taste;
• 2 eggs;
• 1-2 tomatoes;
• ½ red bell pepper;
• 250 g smoked chicken;
• 3 tablespoons of mayonnaise;
• ground black pepper to taste.

Preparation

Chop the mushrooms into large pieces and the onions into small pieces. Fry them in hot oil until golden brown and salt. Hard-boiled eggs, cool and peel.

Cut the tomato, pepper and chicken into large long pieces, eggs - medium. Add cooled mushrooms with onions, mayonnaise, salt and pepper to the ingredients and stir.

10. Chicken salad with egg pancakes and corn

Ingredients

• 400 g chicken fillet;
• salt to taste;
• 1 onion;
• 6 eggs;
• ground black pepper - to taste;
• 7 teaspoons of vegetable oil;
• 100-150 g of canned corn;
• mayonnaise to taste.

Preparation

Boil the chicken in salted water until tender and cool. Cut the onion into half rings and cover with boiling water for 30 minutes. Then remove the water. Whisk one egg with salt, pepper and 1 teaspoon of oil.

Grease a hot skillet with the remaining oil, spread out one beaten egg and brown on both sides. Fry the rest of the pancakes in the same way. When they are cool, cut them and the chicken into strips. Combine these ingredients with onions, corn, mayonnaise, and salt.