3 Ingredients Nigerian Salad Recipe

Cook macaroni according to package instructions until al dente; drain and cool.

Boil eggs until hard-boiled; cool, peel, and chop.

Cook chicken until fully cooked; shred or chop into bite-sized pieces.

Boil peas and carrots until tender; drain and cool.

Chop cucumber, onion, green bell pepper, and tomato into small pieces.

In a large bowl, combine cooled macaroni, chicken, peas, carrots, cucumber, onion, green bell pepper, and sweet corn.

In a separate bowl, mix mayonnaise and salad cream; season with salt and black pepper.

Pour the dressing over the salad mixture and gently combine until evenly coated.

Line a serving dish with lettuce leaves.

Spoon the salad mixture onto the lettuce leaves.

Garnish with chopped boiled eggs and tomato slices on top.

Chill in the refrigerator for at least 30 minutes before serving.

Serve cold as a refreshing side dish or main meal.

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