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Chicken-Egg salad

Last Updated: Thursday, April 2, 2009 - 16:06

Smita Mishra

This salad made from oriental spices and ingredients not only defies the general theory that good salads cannot be made without olive oil but it is also rich in minerals and salts and light for stomach. No wonder, it can be tried out this summer as an excellent appetizer.


1 cup chicken -shredded and boiled

1 cup mashed boiled eggs

½ cup chopped onions

2 tsp chopped green chilies

½ cup cheese spread

1 tsp chaat masala

1 tsp rock salt

1 tsp black pepper powder

½ cup chopped coriander leaves


Mix all the ingredients in a large bowl (except cheese, salt, chaat masala and pepper powder) and refrigerate for two hours. Remove the bowl from fridge and keep at room temperature for half an hour. In the meanwhile mix cheese, salt, pepper and chaat masala vigorously till the cheese spread becomes light. Now mixed the spiced cheese in salad and serve immediately.

First Published: Thursday, April 2, 2009 - 16:06
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