Chicken Salad (Light Dinner)

5 from 2 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 375 kcal


  • 2 Chicken legs
  • 0,5 Iceberg lettuce fresh
  • 1 Donated carrot
  • 1 Onion chopped small
  • 0,25 Celery bulb finely diced
  • 1 Finely chopped red cabbage leaf
  • 1 Egg cooked sliced
  • 2 Freshly sliced ​​red tomatoes
  • 1 Dressing
  • 100 ml Sour cream
  • 2 tbsp Cold-pressed sunflower oil
  • 1 tbsp White balsamic vinegar
  • 0,5 tsp Freshly squeezed lemon juice
  • 0,5 Garlic clove finely chopped
  • 1 pinch Hot paprika powder
  • 1 pinch Sea salt fine
  • 1 pinch Sugar
  • 1 some Seasonal herbs finely chopped
  • 1 pinch Bio lemon zest
  • 1 tsp Honey dijon mustard


  • Mix all ingredients of the dressings and season with the spices.
  • Add the salad ingredients to the dressing.
  • Remove the juicy, super-tender chicken from the thigh and add to the salad. Mix everything well and enjoy with bread of your choice. We often eat a salad in the evening.


Serving: 100gCalories: 375kcalCarbohydrates: 5.1gProtein: 1.9gFat: 38.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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