Chicken Salad I
Chicken Salad I
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Votes: 1
Rating: 5
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Easy to assemble dish that is healthy and nutritious. Very easy to tailor this recipe to what you have on hand at the time. This recipe will even provide chicken broth you can refrigerate for later use in another recipe.
Servings Prep Time
8 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
30 minutes
Chicken Salad I
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Easy to assemble dish that is healthy and nutritious. Very easy to tailor this recipe to what you have on hand at the time. This recipe will even provide chicken broth you can refrigerate for later use in another recipe.
Servings Prep Time
8 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Boil the chicken thighs in a pot along with the eggs, remove the eggs about 2 minutes after the water starts to boil and place in cold water. Boil the chicken until cooked through then remove from the water and allow to cool. Skim any foam off the top of the water and you have chicken stock you can refrigerate.
  2. While the chicken and eggs are cooling, chop the onion, spring onions, celery including, and leaves, and the bell peppers. Place in a large bowl. This photo only shows onion, yellow bell pepper and eggs, see, make this with what you have on hand.
  3. When the chicken is cool enough to handle, remove the skin and bone and save for a snack for your dog, and simply shred the meat with your fingers and place into the bowl with the chopped veggies. This photo is the 5 chicken thighs I used for these photos.
  4. Peel the eggs, and chop and add to the bowl with the chicken and veggies. Thighs shredded, use your fingers, added to the bowl.
  5. Give the items in the bowl a good mixing, then start adding mayo, start with several large spoonfuls first, keep mixing and adding mayo until everything is coated well but not dripping with mayo. Sprinkle in some ground black pepper, another quick stir, then refrigerate for several hours. Serve as is, on crackers, or even a sandwich.
  6. Mixed and ready for the fridge.
Recipe Notes

Chicken thigh note: buy quarters, separate the thigh from the leg and freeze the legs for another meal.

Chicken runs about 58 Baht per kilo in a grocery store quarters, quarters also have larger thighs, so you may spend 140-160 baht on chicken, only half will be needed as you can freeze the legs for later use, so cost would be about 70-80 Baht. All other items should come in under 100 Baht. So for this meal, 180 baht, 200 Baht max, for 8 meals it is well under $1 per meal.

My own recipe.

  1. This is a great dish to make and keep in the fridge for several days, enjoy as a lunch, dinner, as a sandwich, etc. The beauty of this recipe, add anything you like.

  2. David 'Chilli pepper' Williams

    Here is Phuket Town, I can get chicken breasts for 89 Baht per kilo. There is skin on them, but of course no bones. They also have what’s called “chicken pieces” for slightly less. These are scraps of good chicken, with some skin, and no bones.

    This chicken is real… not factory farmed. It tastes like chicken is supposed to taste. 🙂

    • When we get sausage here we get pork sausages, we get several packages of Cumberland style, and several that are labeled “sausage scraps” these are the end cuts from a long spiral that cannot go in the normal packs, at least 50 baht cheaper, and there is a mix, some spicy, some more peppery, good mix, well worth it.

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