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The perfect Kenyan vegetable Salad [not Kachumbari]

Impress your guests with this one

Recipe with a Pulselive Twist: Kenyan sautéed veggie salad with seasoned shredded chicken

Why did the tomato blush? Because she saw the salad dressing! (laugh a little)

When you mention "salad" to a Kenyan they will most likely think of tomato salsa, a.k.a. Kachumbari (which we made in this previous recipe) or coleslaw (cabbage-carrot-mayo).

Pulse, however, is here to add one more amazing salad to your repertoire! And just in case you're watching your weight, this is a perfect low-carb recipe that you can have as a meal.


The Pulselive Twist to perfect sautéed veggies

Nothing tastes worse than bland vegetables but great thing is, veggies tend to absorb and maintain flavours really well. Our perfect spice blend is the secret to this veggie delight. It simply contains the juice of one lime, paprika, black pepper, ginger and rosemary.


Bonus tip: there is 1 spice and 1 herb that always, always, ALWAYS pair well with chicken. These are ginger and rosemary. So if you are ever making chicken and don't know what to put in, just go for either or both of these rich condiments.


The Pulselive spice blend

1 Chicken Breast (boiled and shredded)


1 medium Red Onion (chopped)

1/2 Cucumber (thinly chopped)

1 Carrot (grated)

2 baby Eggplants/Aubergines (chopped)


1 cup French Beans (chopped and boiled)

2 cups Green Lettuce (coarsely chopped)

1 cup cherry Tomatoes

1 tablespoon crushed Garlic and Ginger

2 tablespoons cooking oil (or Olive Oil)



  • Boil the whole boneless chicken breast for about 20 minutes or until well cooked. Add some turmeric and salt for colour and taste. Leave it to cool then shred with clean hands or chop with a knife.
  • In a large frying pan heat cooking oil and add chopped red onions.
  • Stir continuously until onion rings split up then add the crushed garlic and ginger. Sautéing should take at most 15 seconds so that the veggies maintain their crunch and flavours.
  • Add in the eggplant and Pulselive spice blend and sautée for another 15 seconds.
  • In case you don't like the taste of raw bell peppers, add them into the pan and turn off the heat. Allow the sautéed veggies to cool.
  • In a large bowl mix in the rest of the veggies: green lettuce, carrot, boiled French beans, cherry tomatoes and cucumber. Sprinkle a tablespoon of vinegar in case you like that zingy taste.

Without any of the cooking, you can remove the eggplant from the recipe and have a perfectly Kenyan chicken salad that is so filling you won't need to cook anything else.

For guest, this recipe can serve as a salad accompanying the classic Kenyan dishes of pilau, vegetable rice and chapatis.


Add chillies or any other of your favourite condiments to this salad it will be simply sublime!


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