Can I use fresh onion instead of pickled?

Yes, but fresh onion will be sharper. If you prefer not to pickle, use red onion or soak sliced onion in boiling water to soften the flavor.

Which spices work best?

Curry powder and chicken seasoning are classic for this dish. Paprika, turmeric, or garlic powder are also good additions.

Can I make the salad ahead of time?

Yes, you can prepare the chicken mixture a day ahead and store it in the fridge, adding lettuce and garnishes just before serving.

How long should I pickle the onion?

10–15 minutes is enough in a vinegar-water mixture. Leaving it longer will make it softer and more tangy.

What can replace mayonnaise?

Greek yogurt, sour cream, or an olive oil-lemon dressing are great alternatives.

Chicken salad "Light"

Name: Chicken salad "Light"
Total time: 15 min
Yield: 2 порции
Cuisine: International
Ingredients: Chicken fillet — 200 g; Semi-hard cheese — 100 g; Onion — 30 g; Cherry Tomatoes — 50 g; Mayonnaise — 20 g; Salt — 2 g; Spice — 2 g

30min

404g

Nutrition per 100g

140

This "Light" chicken salad is a great choice for those who enjoy bold flavors and simplicity. Juicy chicken breast with aromatic spices, crunchy pickled onion, and tender cheese, complemented by fresh tomatoes and egg, create a perfect balance. The dish comes together in minutes on the stovetop and is served on fresh lettuce leaves. At only 140 calories, it's light and satisfying.

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WHAT YOU WILL NEED

From ingredients

7 products

Основа

Chicken fillet200 g

Onion30 g

Сыр

Semi-hard cheese100 g

Украшение

Заправка

Специи

SIMPLE PROCESS

Step by step recipe

The secret to this salad is the pickled onion — it adds a tangy crunch. The chicken is pan-seared with spices until golden, then mixed with the onion and mayonnaise. Serve on chilled lettuce leaves, topped with cheese, egg, and tomatoes. Let the salad cool slightly before serving to allow the flavors to meld.

Step 1

Pickle the Onion

Slice the onion into thin rings. Cover with a mixture of vinegar and water (1:1) with a pinch of salt and sugar (optional). Leave for 10–15 minutes, then drain.

Step 2

Pan-Fry the Chicken

Cut the chicken breast into bite-sized pieces. Heat a skillet with a little oil over medium heat. Fry the chicken for 5–7 minutes until golden, season with salt and spices (curry powder, chicken seasoning, pepper).

Step 3

Add the Onion

Add the pickled onion to the chicken, stir, and fry for another 2–3 minutes until the onion is lightly browned but still crunchy. Remove from heat.

Step 4

Add Mayonnaise

Let the chicken mixture cool for 2–3 minutes, then add the mayonnaise and gently stir to combine.

Step 5

Prep the Lettuce

Wash and dry the lettuce leaves, then chill them. Arrange on a plate or in a salad bowl.

Step 6

Serve

Place the chicken mixture onto the chilled lettuce leaves. Sprinkle with grated cheese, garnish with halved cherry tomatoes and sliced boiled egg. Serve immediately.

CHEF'S TIP

Pickle the Onion for Tanginess

Slice the onion into thin rings and soak in a 1:1 vinegar-water mixture with a pinch of salt and sugar for 10–15 minutes. This softens the onion and adds a pleasant tang.

Don't Overcook the Chicken

Pan-fry the chicken over medium heat for 5–7 minutes until golden. Overcooking will dry it out. Add the onion at the end to keep it crunchy.

Use Fresh Spices

Curry powder and chicken seasoning add depth. Add a pinch of paprika or garlic powder for extra flavor.

Serve on Chilled Lettuce

Place the warm chicken mixture on chilled lettuce leaves just before serving — it adds freshness and makes the dish look more appealing.

SUBSTITUTIONS

Add your taste

With Turkey Instead of Chicken Replace chicken with turkey breast — it's equally tender and lean, with a similar cooking time.
With Greek Yogurt Instead of Mayo Use Greek yogurt (20g) with mustard and lemon juice for a lighter dressing.
With Red Onion Replace regular onion with red onion — it's sweeter and milder, and can be marinated in lemon juice instead of vinegar.
Add Nuts Sprinkle the finished salad with chopped walnuts or almonds for extra crunch.

HOW TO STORE

How to Store Light Chicken Salad

Store in the fridge in a covered container for up to 1 day. It's best to mix the chicken with mayonnaise just before serving. Add lettuce and garnishes at the last moment. Do not freeze.

GOOD TO KNOW