Kuku Salad is a very delicious salad you can make, using left over cooked chicken or freshly fried chicken breast. “Kuku” is the Swahili word for chicken.
For: 3 servings
- 300 grams chicken breast cubes (cooked/fried)
- 2 tomatoes
- cucumber (small)
- 150 grams plain yogurt
- 2 tablespoons oil (like olive oil)
- 100 grams feta cheese (Greek - or equivalent)
- 100 grams olives
- 2 tablespoons kitchen herbs
- 2 tablespoons vinegar
- 1 teaspoon mustard
- salt to taste
- 1 black pepper
- chili flocks
- 1 avocado
- This is what we shall use ...
- Here, the chicken breast used had been prepared before by cutting it into cubes and then frying it in hot oil with seasoning, for a few minutes until ready. Alternatively, left-over boneless chicken meat cut into small chunks could be used. In case freshly fried chicken breast is used, the left over oil/liquid can be used below, instead of fresh oil, or the amount can be correspondingly reduced.
- For the Salad dressing, in a dish, mix the yogurt, oil, vinegar, mustard, kitchen herbs, pepper, (herbal) salt (3 - 4 tablespoons oil, mustard and about 3 tablespoons water if no yogurt is used)
- Chop the tomatoes, cucumber, cucumbers, feta cheese and avocado into cubes
- Mix the 2 groups of ingredients, including olives well
- Sprinkle some chili flocks onto the salad - Serve
It’s no big deal, if one or some ingredients are missing. Simply substitute it or use what you have & take the result as a type of salad in its own right. One can always then fine-tune the taste using some spices/kitchen herbs, or by adding 2, 3 spoonfuls of mayonnaise (for example if you have no plain yogurt around, or just want to try a different favor).
Such a salad with bread for example is quite satisfying and can suffice for 2 complete (cold) meals, but can of course be used as an accompaniment to a normal meal. In the latter case, it should suffice for 3 servings.
The preparation time increases by about 15 minutes, if you have to first fry the chicken breast pieces.