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This tender, juicy chicken salad is topped with cherry tomatoes, feta cheese, egg yolks that are crispy on the outside and runny on the inside, and a delicious dressing. Get ready for an explosion of flavors and textures that will make your mouth water and satisfy your hunger. Gourmet, fragrant and full of freshness, you're going to love salads now! And what's more, it's really very simple...
Whether you're looking for a light lunch idea, a main course for a large table or a side salad for a summer barbecue, this recipe is perfect for any occasion!
Table des matières
💙 Why you'll love it
- It's light and refreshing, with an original gourmet touch.
- You can customize it to suit your tastes (add other vegetables, vary the protein, add starches, etc.).
- It's very easy to prepare: just cook the chicken and rice, prepare the sauce in 3 minutes and assemble.
- It's a healthy, complete meal that's perfect for small or large summer parties.
- You can make it up to 3 days in advance (except for the part with the egg yolks).
These are the main ingredients for this salad, and the quantities can be found in the recipe card below.
- Chicken: ideally, chicken fillets (skinless and boneless).
- Rice: I recommend Basmati, perfect for a salad. Choose fair trade if you can.
- Corn: I use canned corn, which is super convenient. But of course you can take fresh corn on the cob and make your own!
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Avocado - did you know that, depending on the country of origin of your avocados, you run the risk of enriching the mafia? Find out more about green gold and alternatives in this Eco Tips.
- Herbs: coriander, chives and basil. Take them fresh if possible, as they taste much better, or frozen.
- Cherry tomatoes: they're in season from June to September inclusive, so enjoy!
- Salad: I use spinach shoots because I love them, but you can use any salad you like (oak leaf, lettuce, batavia, lamb's lettuce, arugula, etc.).
- Feta cheese: this typically Greek cheese with a slightly salty taste is perfect for adding flavor to a salad.
- Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Panko breadcrumbs: you'll find these Japanese breadcrumbs in most supermarkets.
✅ Dairy-free version
To make this recipe dairy-free, remove the feta and use dairy-free Greek yogurt (it exists!).
👩🏻🍳 Chef's tips
- Leave your egg yolks surrounded by breadcrumbs in the freezer for 15 minutes. That's what's going to make it easier to handle them afterwards.
- Your frying oil should be at 180°C: above that, the yolks may explode, and below that, you'll need to leave them longer to brown, so they'll be cooked inside.
- The trick to finding out if the frying oil is hot is to drop a tiny bread crumb: if it fries directly, it's good.
💡 Frequently Asked Questions
Of course you can! You can do it up to 3 days in advance. Simply fry the egg yolks at the last minute.
I recommend a dry, light, fresh white wine, such as a Sauvignon Blanc or Pinot Grigio. If you like rosé, a dry, fruity wine like those from Provence may be just the thing! And for red wine lovers, opt for a light wine, such as a Pinot Noir or Gamay.
Yes, of course, no problem. I offer my favorite seasoning and cooking method, but you can also use leftovers.
The best option is a quick bake in the oven at a moderate temperature. Cooking time also plays a role, so don't cook for too long.
If your oil hasn't turned black, you can wait for it to cool down and put it back in the bottle for repeated use.
Otherwise, don't pour your frying oil down the sink, or it will clog up. The best thing to do is to put it back in the bottle once it has cooled down (very important, otherwise it will leak), then take it to a waste disposal site with hazardous waste or special household waste. And if that's impossible, at least put it in the non-recyclable waste garbage can.
This chicken salad will keep for 3 days in an airtight container in the fridge. The fried egg yolks won't keep and will become hard, so I suggest you make and serve them at the very last moment, just before dinner.
And I don't recommend freezing this recipe.
🥗 Other delicious salads
If you make this chicken salad, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
Chicken salad with veggies and fried egg yolks
- 10.5 oz chicken tenders
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 2 teaspoons dried oregano
- 1 pinch Cayenne pepper
- ⅔ cup rice
- ¾ cup corn
- 1 avocado
- fresh cilantro leaves
- ¼ lemon
- olive oil
- 1 ½ cups cherry tomatoes
- ¼ cup feta
- fresh basil leaves
- 4 egg yolks
- Panko breadcrumbs
- 2 cups frying oil
For the sauce
- 7 tablespoons Greek yogurt
- 2 tablespoons dried oregano
- 3 tablespoons chives
- 2 tablespoons paprika
- 1 teaspoon mustard
- ½ large red onion
- ¼ lemon
- 1 tablespoon olive oil
- Preheat your oven to 420°F/215°C in convection mode (top and bottom heat). Season your chicken fillets on both sides with paprika, oregano, garlic powder, cayenne pepper, salt, pepper, and a drizzle of oil. Place them in an oven-safe dish and bake for 15 minutes (adjusting based on size).
- Separate the egg whites from the yolks. Carefully place the yolks (they must not be pierced) in a plate filled with Panko breadcrumbs and put them in the freezer for 25 minutes.
- Meanwhile, cook the rice according to the package instructions. Mash the avocado and mix it with lemon juice and olive oil. Cut the cherry tomatoes in half and drain the corn.
- Heat the frying oil to 355-375°F/180°C-190°C in a saucepan and prepare the sauce by mixing Greek yogurt, lemon juice, olive oil, mustard, paprika, finely chopped red onion, and herbs.
- Arrange all the ingredients in a large bowl, add the sauce, the mashed avocado, and just before serving, brown the egg yolks in the hot frying oil (if the oil is hot enough, it should only take 5-6 seconds maximum. Do not leave them longer: they should be golden on the outside but runny inside).