Spiced Boiled-Egg & Chicken Salad
Creamy boiled eggs meet tender, spiced chicken in a zesty, tangy salad with crisp cucumber and fresh coriander. A quick, protein-packed snack with a south Indian twist.
25 min 2 servingsEasy
Ingredients
2 servingsContains: egg
Flavor profile
Spice
Richness
Method
- 1Place 4 chicken thighs (bone-in, skin-on) in a pot, cover with 1.5 L water, and bring to a boil over medium-high heat.
- 2Reduce heat to low, cover, and simmer for 12 minutes until chicken is fully cooked and tender.
- 3Remove chicken from pot, let cool slightly, then shred the meat, discarding bones and skin.
- 4In the same pot, add 4 large eggs and 1.5 L water. Bring to a boil, then reduce to a gentle simmer and cook for 8 minutes.
- 5Remove eggs, cool under cold water, peel, and halve or chop into bite-sized pieces.
- 6In a large bowl, combine shredded chicken, chopped eggs, 1 medium cucumber (diced), and 1/4 cup fresh coriander (chopped).
- 7In a small bowl, mix 2 tbsp lemon juice, 1 tsp mustard oil, 1/2 tsp cumin powder, 1/4 tsp red chili powder, and 1/2 tsp salt.
- 8Pour the dressing over the salad and toss gently to coat. Let sit for 5 minutes to absorb flavours.
- 9Serve chilled or at room temperature, garnished with extra coriander and a lemon wedge.
Frequently asked
About 25 minutes total — 10 min prep and 15 min cooking.
Yes — Spiced Boiled-Egg & Chicken Salad is gluten free.
Spiced Boiled-Egg & Chicken Salad contains egg. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
