Salad with potatoes, chicken and pickles is a dish that combines simplicity and richness of flavors. It harmoniously intertwines textures and flavors: soft potatoes, tender chicken meat and crunchy pickles create a unique culinary symphony that can easily become a decoration of any table.
This salad is not only tasty, but also nutritious, which makes it an excellent choice for both an everyday lunch and a festive feast
.
It can be made with either boiled or baked chicken fillets, and the potatoes can be boiled or baked, which adds an extra depth of flavor.
Pickled cucumbers give the dish a tangy and fresh feel, as well as an interesting contrast of textures.
Ingredients:
- Eggs – 6 pcs;
- Potatoes – 4 pcs;
- Pickled cucumbers – 300 g;
- Hard cheese – 100 g;
- French mustard – 2 tbsp;
- Chicken fillet – 330 g;
- Onion – 1 pc;
- Salt – ½ tsp;
- Sugar – 2 tsp;
- Vinegar – 80 ml;
- Cold water – 80 ml;
- Homemade mayonnaise – 200 ml.
Preparation of the salad:
Cut the onion into small cubes, mix with salt, sugar and vinegar, pour water and leave to marinate for 20 minutes.
Boil the chicken fillet to readiness and leave it to cool in the broth
.
Next, cut the fillet or divide
it
into fibers, salt, pepper and mix with mayonnaise
.
Put the chicken layer in the cooking ring, smear it with mayonnaise.
Pour the marinade from the onion and put it on the chicken layer. Rub cooked potatoes on the onion layer, tamp them down, salt and smear with mayonnaise.
Cut pickled cucumbers finely and put them on the potato layer
.
Next, separate yolks from whites of boiled eggs, rub yolks on the cucumber layer, smear with a thin layer of mayonnaise.
Rub cheese on the yolk layer, smear the cheese layer with mayonnaise
.
Rub whites on the cheese layer, leave the salad in the refrigerator for a couple of hours.
To decorate the salad you can use sesame seeds, poppy seeds, pomegranate grains. It turns out to be a simple, yet tasty holiday salad.
