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Number of pax: 6 pax   Cooking duration: 45 minutes

Good to Know

Eat different coloured vegetables to get a variety of essential vitamins, minerals, and antioxidants that’s beneficial to health.


1 teaspoon corn oil
500 g chicken breast
2 tablespoons MAGGI® Oyster Sauce
1 tablespoon chilli powder
3 tablespoons water
100 g cucumber, sliced
200 g salad
100 g tomato, sliced
50 g carrot, shredded
1 corn cob, grilled
50 g chickpeas
¼ cup roasted almonds, chopped
For the Dressing:  
1 onion, chopped
1 teaspoon black pepper
2 tablespoons chopped parsley
100 g NESTLÉ Greek Style Yogurt
1 teaspoon lime zest
2 teaspoon lime juice
1 tablespoon honey


  1. Firstly, combine the MAGGI® Oyster Sauce, chilli powder and water in a small bowl. Next, pour it over the chicken breast and massage marinade into meat until evenly coated. Let the chicken marinate overnight.
  2. When the chicken is ready to be cooked, oil a pan or grill and grill the chicken for 5 minutes on each side. Cover with a lid while grilling.
  3. After the chicken is cooked, let it cool for about 10 minutes and then slice it. Set aside.
  4. In a large bowl, add cucumber, salad, tomato, carrot, grilled corn kernels, chickpeas and roasted almonds. Add the sliced chicken into the bowl and set aside to chill.
  5. It’s now time to prepare the salad dressing. In a small bowl, add the chopped onion, black pepper, chopped parsley, NESTLÉ Greek Style Yogurt, lime zest, lime juice and honey. Mix the ingredients well.
  6. Drizzle the dressing over the salad and serve!

Nutritional Info

Energy 325 Kcal

Protein 7g

Fat 5g

Carbs 63g

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