Poultry & Eggs, Recipes, Soups & Salads
Comments 4

Herby Chicken Salad on Multigrain Bread

I bought a lovely multigrain loaf from Bliss Chocolates. Yes, yes…they now bake loaves, pita, lavash, foccacia and a host of other yeasty delights. And their packaging is quite nice as well and you know I’m a sucker for such things anyway. After I polished off half a loaf with just olive oil and some balsamic vinegar, I was left thinking how wonderfully this bread would lend itself to my chicken salad. I know it’s winter and a Chicken Salad is more of a light summery meal. But in Bangalore, the sun still shines nice and bright and the skies are awash with my favorite shade of blue. It’s not fair is it? 😛
This basic recipe has many tricks up it’s sleeve. a. You can make this ahead and keep it in the fridge, the flavors just get better. b. So needless to say, it’s a great picnic staple! c. Serve it on some cucumber roundels and you have a fancy cocktail snack at a party! d. I ate this for lunch, so yes it’s hearty enough. And finally e. even though it’s a salad, it dosen’t feel like punishment at all because it’s so yummy! If all this is not enough to make you try this right away … look at the pictures!

Herby Chicken Salad on Multigrain Bread
Prep time: 10 mins
Cooking time: 15 mins
Assembly time: 5 mins
Serves: 4
What you need:
500 gms cooked Chicken breast, torn into strips (I like to poach the chicken – see below)
2 cups Cabbage, cut into strips
2 Tbsp thick Yoghurt (I use Nestle set dahi)
3 Tbsp Mayonnaise
1 Lemon, juiced and zested
1 small bunch of Mint and Parsley, shredded
Salt and freshly ground Black Pepper
A loaf of multigrain or rye bread to serve

What to do:

Mix the yoghurt, mayo and lemon juice. Toss in the cooked chicken strips, cabbage and herbs. Mix well. Season with salt and pepper. Refrigerate for 20 mins. Serve by itself in Lettuce cup or on top on bread. (Make sure the bread is dense so it holds the salad and doesn’t collapse like white bread)
To Poach Chicken: Place in a large saucepan and cover with water. Add in a few peppercorns and bay leaves and bring to a gentle boil. Poach for 20 mins. Leave it to cool in the liquid. Remove and shred. Note: Poaching in milk instead of water makes the chicken much more succulent. You can use the liquid as a soup base, after skimming off the waste from the top.


  1. A family of fans! I feel like such a celeb! Danke 😀
    P.S. Sumit.. so thrilled that someone actually tries out my recipes!


  2. swap…you do know thats my bro with that comment…he's such a fan of your blog…whenever i go home, he's made something from your blog…:)good for me though..i can just eat yummy stuff without any effort…this chicken was yum by the way…even vedha enjoyed it cos it had her favourite veggie- cabbage!:)


  3. Sumit says

    Thanks! Just the recipe I'v been looking for. This will make for a great snack between my second lunch and first dinner.


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