Chicken, Bean, and Egg Salad

A hearty and nutritious salad made with chicken, eggs, beans, and fresh vegetables, perfect for a light lunch or dinner.
Updated : 06 June, 2025

Easy
About 1 hour.
Advices
Advice
You can substitute chicken with turkey or any other meat of your choice. Keep in mind that cooking time and the calorie content of the dish will change accordingly.
Preparation
Step 1
Pre-boil the chicken fillet and eggs, then cool them down. You can use red or white beans, as long as they are natural and without sauce. You can also cook beans yourself. Mayonnaise can be homemade.
Step 2
How to cook chicken? Bring water to a boil in a saucepan, add salt and peppercorns. Add the fillet to the boiling water. Boil the meat for 30-40 minutes, depending on size. Then cool the fillet directly in the broth – it will turn out juicier. Cut the chicken into small pieces.
Step 3
How to cook hard-boiled eggs? To prevent the eggs from cracking, place them in cold water and boil on low heat. Boil for 9 minutes after boiling, then cool with cold water. The shell will come off easier with the temperature change. Cut the cooled eggs into small cubes.
Step 4
Wash fresh cucumbers, cut off the ends. Slice them into cubes the same size as the other ingredients – salads with uniformly cut pieces look more aesthetic. Before slicing, make sure to check the cucumbers for bitterness – bitter ones will ruin the dish.
Step 5
Clean the bell pepper from seeds and cut the flesh into cubes.
Step 6
Place all the chopped ingredients into a salad bowl. Add the beans. I drained the beans from the can and rinsed them with water. You can also add onions, garlic, and any herbs. Salt and pepper to taste. Keep in mind that the salad will be dressed with mayonnaise, which already contains salt.
Step 7
Add mayonnaise to the salad, mix, and serve. Enjoy your meal!