Chicken Breast Salad with Corn, Cucumber, and Egg
A quick first course from accessible ingredients! A simple recipe for a rich homemade soup with meatballs and spiced dumplings that will pleasantly surprise with its great flavor and please many.
Updated : 25 September, 2025
Easy
About 30 min.
Ingredients
200 grams
Chicken breasts
1
Cucumber
3
Eggs
100 grams
Canned corn
2 tablespoon
Mayonnaise
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Boil the chicken breast and eggs in advance and let them cool. Wash the cucumber, and drain the liquid from the can of corn. You can make mayonnaise yourself or use a mixture of mayonnaise and sour cream (1:1).
Step 2
Pre-cook the chicken fillet. How to cook chicken fillet? Bring water to a boil in a pot, add the meat, and season with salt. Simmer gently for 30 minutes. Then cool the fillet and cut into small cubes.
Step 3
Cut the cucumber into medium-sized cubes. Taste it before cutting to ensure it’s not bitter - a bitter cucumber will ruin the dish. If the skin is tough, peel it off.
Step 4
Boil the eggs. How to boil eggs hard? Place eggs in cold water, then bring to a gentle boil. Cook for 9 minutes after boiling, then cool with cold water. Sudden temperature changes make peeling easier. Peel and cut the eggs into cubes.
Step 5
Take a large flat plate. Place a sauce bowl with mayonnaise (or mayonnaise and sour cream mixture) in the center. Arrange all ingredients in segments, dividing the plate into four parts. Serve salad at the table. Mix salad right before eating. Bon appétit!