Ani's Kitchen Stories

Looking for a quick and healthy salad recipe that’s high in protein, rich in fibre, and full of flavour? This Chicken and Egg Salad with Asian inspired dressing is the perfect choice. It’s light yet satisfying, making it ideal for lunch, dinner, or even meal prep.

This quick and easy protein-rich salad is a wholesome meal in itself. Packed with tender chicken, boiled eggs, crunchy lettuce, sweet corn, and juicy cherry tomatoes, it’s both nourishing and refreshing. The best part? It’s low in carbs yet high in fibre and protein, making it ideal for busy weekdays, light lunches, or whenever you want to eat clean without compromising on flavour.

The dressing is inspired by Asian flavours: nutty sesame oil, zesty rice vinegar, a touch of soy sauce, and a drizzle of honey to balance it all. Topped with roasted sesame seeds, every bite carries a mix of freshness, crunch, and subtle umami notes.

Why you’ll love this salad?

Protein-packed: With chicken and eggs, this salad keeps you full and energized.

Low-carb and high fibre: A great option when you’re skipping carbs but still want something nourishing.

Asian inspired flavours: The combination of sesame oil, rice vinegar, soy sauce, and honey makes a perfectly balanced dressing.

Quick and easy: Comes together in under 20 minutes with simple, fresh ingredients.

Ingredients: (serves 2-3)

For the salad:

• 1 cup cooked boneless chicken ( pan-seared, cut into cubes)

• 2 boiled eggs (quartered)

• 2 cups fresh lettuce (torn into bite-sized pieces)

• 8–10 cherry tomatoes (halved)

• 1/2 cup sweet corn kernels (boiled/steamed)

• 1 tsp roasted sesame seeds (for garnish)

• Salt & crushed black pepper (to taste)

For the dressing:

• 1 tbsp sesame oil

• 1 tbsp rice vinegar (or apple cider vinegar)

• 1 tsp light soy sauce

• 1/2 tsp honey

• 1 fresh red or green chilli (optional)

• 1/2 tsp grated ginger (optional)

Method:

Prepare the base:

1. Wash and pat dry the lettuce leaves. Tear them into bite-sized pieces.

2. Place them in a large mixing bowl.

Cook the protein:

1. Boil eggs until hard, peel and quarter them.

2. Cook chicken cut in bite sized cubes (grill or pan-sear with a pinch of salt and pepper until chicken is tender) 

Assemble the salad:

1. To the lettuce, add cherry tomatoes, sweet corn and chicken.

2. Place the quartered boiled eggs neatly on top.

Make the dressing:

1. In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, chopped chilli and grated ginger.

2. Adjust seasoning as per your taste.

Toss and garnish:

1. Drizzle the dressing over the salad just before serving.

2. Toss gently to coat everything well.

3. Sprinkle roasted sesame seeds and freshly crushed black pepper on top. Enjoy!! 

Tips and variations:

Add sliced cucumbers or bell peppers for extra crunch. Replace chicken with grilled tofu or chickpeas for a vegetarian option. Use apple cider vinegar or lemon juice if rice vinegar isn’t available.