Nigerian Salad is a creamy, filling, chopped salad built around shredded chicken, hard-boiled eggs, sweet corn, peas, and crunchy vegetables, all bound together with mayonnaise. It comes together in 30 minutes with no cooking required beyond boiling the eggs and chicken ahead of time. If you want something that works as a substantial side at a party or a satisfying lunch on its own, this is a reliable recipe to have in your back pocket.
Substitutions that actually work
- Iceberg lettuce: Romaine works fine and holds up a little better if the salad sits for a while before serving.
- Shredded chicken: A rotisserie chicken from the store saves time and adds a bit more flavor than plain poached breast. Canned tuna is a workable swap if you want to skip meat entirely.
- Sweet corn: Frozen corn, thawed and patted dry, is just as good as canned — just make sure it isn’t wet or it will thin out the dressing.
- Mayonnaise: Full-fat mayo gives the best texture here. Light mayo works but produces a slightly looser result. Skip the garnish — not worth the extra dish.
- Green peas: Frozen peas, thawed under cold water and drained well, are a direct swap for canned.
What makes this version work
Two things matter most here. First, dry your vegetables before they go into the bowl. Wet cabbage or corn will water down the mayonnaise and leave you with a soupy salad within minutes. Spin or pat everything dry. Second, add the mayonnaise gradually rather than dumping it all in at once. One cup is the upper end — start with about two-thirds of it, toss everything together, and then add more only if the salad looks dry. This gives you control over the texture and keeps the vegetables from getting buried.
If something goes sideways
- The salad is watery: The vegetables released moisture into the dressing. Next time, salt the cabbage lightly, let it sit for five minutes, then squeeze out the liquid before adding it to the bowl.
- The mayonnaise clumps instead of coating evenly: This usually happens when the chicken or eggs are still slightly warm. Let everything cool completely to room temperature before mixing.
- The salad tastes flat: Mayonnaise alone can mute the other flavors. A small pinch of salt and a few grinds of black pepper stirred in at the end usually fixes this immediately.
- The lettuce has gone limp: Lettuce breaks down fast once dressed. If you’re not serving right away, keep the lettuce and cabbage separate and mix them in just before the salad hits the table.
- The chicken is stringy or dry: Overcooked breast is the usual cause. For the next batch, poach the chicken in gently simmering water — not a rolling boil — and pull it off the heat as soon as it’s cooked through.
Leftovers and make-ahead
This salad keeps in an airtight container in the fridge for up to two days, though the lettuce will soften noticeably by day two. For the best results when making it ahead, prep and store the chopped vegetables, chicken, and eggs separately, then combine everything with the mayonnaise no more than an hour before serving. Do not freeze this salad — the mayonnaise breaks and the vegetables turn mushy when thawed. There is no reheating step; serve it cold straight from the fridge.
Nigerian Salad
Equipment
- Mixing bowl
- Chopping board
- Knife
Ingredients
- 2 cup organic iceberg lettuce finely chopped
- 1 cup cabbage shredded
- 1 cup organic heirloom tomatoes diced
- ½ cup carrots grated
- 2 large hard-boiled eggs sliced
- 1 cup cooked chicken breast shredded
- ½ cup green peas cooked and cooled
- ½ cup sweet corn drained
- 1 cup mayonnaise
Instructions
- In a large mixing bowl, combine the finely chopped iceberg lettuce and shredded cabbage. Toss them gently to mix.
- Add the diced heirloom tomatoes, grated carrots, and sliced hard-boiled eggs. The combination of colors should already start to make the dish visually appealing.
- Incorporate the shredded chicken breast, cooked green peas, and sweet corn. Toss the mixture gently to ensure an even blend.
- Gradually stir in the mayonnaise, ensuring all the ingredients are uniformly coated. Adjust the amount of mayonnaise to achieve your desired creaminess.
Notes
- For added zest, add a squeeze of lime juice to the salad before serving.
- To make this salad vegetarian, simply omit the chicken.
Nutrition
Your questions, answered
Can I make this salad the night before?
You can prep all the components the night before, but hold off on mixing in the mayonnaise until closer to serving time. Store the vegetables, chicken, and eggs in separate containers in the fridge, then toss everything together about an hour before you need it.
How do I shred the chicken easily?
Two forks work fine, but the fastest method is to put the warm cooked chicken in a stand mixer with the paddle attachment and run it on low for about 20 seconds. If you don’t have a stand mixer, let the chicken cool slightly and pull it apart by hand — it shreds more cleanly than when it’s piping hot.
Is one cup of mayonnaise really right, or is that too much?
It depends on how creamy you like it — start with about two-thirds of a cup and add more from there. The recipe is written for a well-coated, generously dressed salad, which is traditional, but there’s no rule against using less.
What do I serve this with?
It works well alongside rice dishes, grilled chicken, or grilled fish. It also holds its own as a standalone lunch — the chicken, eggs, and peas make it filling enough on its own.
More recipes to try
- Sweet and Tangy Grape Chicken Salad
- Creamy Macaroni Salad
- Creamy Grape Salad with Southern Charm
- Fresh Vegetable Spring Rolls
