How to Make Chicken Salad with Mayonnaise (Traditional & Healthy Version)
Chicken Salad with Mayonnaise is a beloved lunch dish across Malaysia, blending tender ayam (chicken) breast, crisp local vegetables, and creamy homemade mayonnaise. Its roots are found in Malaysia’s multicultural culinary tapestry, where Western-style salads have been adapted with local flavors and ingredients like daun limau purut (kaffir lime leaf), daun ketumbar (coriander), and even a touch of pandan for aroma. The dish offers a refreshing and satisfying meal, perfect for the midday heat and easy to prepare for busy households or festive occasions. The classic Chicken Salad with Mayonnaise is popular among Malaysians for its balanced taste—savory, creamy, and light with hints of local herbs. It is often served during gatherings, potlucks, and Hari Raya open houses, showcasing Malaysia’s ability to integrate global dishes with regional flair. The use of steamed chicken breast, fresh salad greens, and a lighter homemade mayonnaise makes it a nutritious, lower-calorie option suitable for calorie-conscious eaters. This recipe also celebrates Malaysian produce, ensuring every bite is bursting with freshness and cultural significance.
Ingredients
- 200g Ayam (Chicken breast) (skinless, steamed or poached)
- 2 cups Daun salad (Mixed salad greens) (local lettuce, rocket, or bayam)
- 1/2 cup Timun (Cucumber) (thinly sliced)
- 1 medium Tomato (diced)
- 2 tbsp Daun ketumbar (Coriander leaves) (chopped)
- 1 small Bawang merah (Shallots) (finely sliced)
- 1 stalk Lemongrass (finely chopped, white part only)
- 3 tbsp Mayonnaise (preferably homemade with less oil, can add Greek yogurt for lighter version)
- 1/4 tsp Black pepper (freshly ground)
- 1/4 tsp Salt (to taste)
- 1 small Pandan leaf (optional, for aroma during steaming)
Step-by-step instructions
Step 1 · Steam the ayam (chicken breast) with a pandan leaf and a pinch of s...
Steam the ayam (chicken breast) with a pandan leaf and a pinch of salt until fully cooked and tender.
Step 2 · Allow the chicken to cool
Allow the chicken to cool, then shred or cube it into bite-sized pieces.
Step 3 · Prepare the salad base: rinse and dry daun salad (salad greens)
Prepare the salad base: rinse and dry daun salad (salad greens), slice timun (cucumber) and tomato, and chop daun ketumbar (coriander) and lemongrass.
Step 4 · In a large bowl
In a large bowl, combine chicken, salad greens, cucumber, tomato, coriander, shallots, and lemongrass.
Step 5 · Add mayonnaise
Add mayonnaise, black pepper, and salt. Toss until well coated. For a lighter option, mix mayonnaise with Greek yogurt.
Step 6 · Transfer to serving bowls and garnish with extra coriander leaves o...
Transfer to serving bowls and garnish with extra coriander leaves or sliced shallots.
Step 7 · Serve chilled for best texture and flavor
Serve chilled for best texture and flavor.
Why this recipe is healthy
By using steamed ayam and plenty of fresh Malaysian vegetables, this salad provides essential nutrients without excessive calories. The mayonnaise is portioned for flavor, and can be substituted with lighter alternatives. This recipe avoids deep-frying and processed ingredients, supporting weight loss and heart health. The combination of protein, fiber, and healthy fats ensures satiety and energy throughout the day, making it an ideal choice for calorie-conscious Malaysians.
A note on tradition
Chicken Salad with Mayonnaise is a modern favorite in urban Malaysia, often served at lunch cafes and home gatherings. It reflects Malaysia’s multicultural openness, blending global influences with local produce like lemongrass and coriander. While not traditionally associated with festivals, it is commonly prepared for Hari Raya open houses and potlucks, symbolizing Malaysia’s hospitality and creativity in adapting international dishes.