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Chicken salad with carrots, corn and cornflakes
Mix cooked chicken breasts, grated carrots, corn and crunchy cornflakes with mayonnaise or plain yogurt for a salad that serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Total time
- 15 min
- Servings
- 4 servings
- Difficulty
- Easy
Chicken salad with carrots, corn and cornflakes is a variation on classic mayonnaise-based salad, with corn replacing the potatoes and chicken replacing the peas. Simply mix grated carrots, shredded cooked chicken breasts, canned corn and grated onion with mayonnaise or plain yogurt. Crushed cornflakes add crunch to the salad. If the chicken is already cooked, it comes together in just a few minutes.
Ingredients
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Instructions
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In a bowl, combine the grated carrots, shredded chicken breasts, crushed cornflakes, corn and grated onion. Add the mayonnaise or low-fat plain yogurt.
Mix the salad thoroughly, season with salt and pepper, and serve.
Tip: Use unsweetened cornflakes. If making the salad ahead, stir them in just before serving, as they soften quickly in the mayonnaise.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 774 kcal
- Protein
- 17 g
- Carbohydrates
- 66 g
- of which sugars
- 9.7 g
- Fat
- 49 g
- of which saturates
- 7.8 g
- Fiber
- 4.0 g
- Salt
- 2.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Kurací šalát s mrkvou, kukuricou a kukuričnými lupienkami
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