Beef Salad

To create a delicious mix of vegetables and chicken, start by choosing a large container, such as a deep bowl or a 10-liter pot, that allows you to easily mix the ingredients. Begin by washing the chicken, making sure to remove any impurities. Cut the chicken breast into large pieces, then boil it in one and a half liters of cold water, adding a teaspoon of salt. Partially cover the pot with a lid and let the meat boil, stirring occasionally to check the consistency. During this time, remove the foam that forms on the surface with a skimmer. Once the meat is well boiled, strain it using a sieve and let it cool. Afterward, cut the meat into small pieces and place it in the prepared bowl.

Meanwhile, clean and wash the vegetables: carrots, parsley roots, celery, and potatoes. Boil each vegetable separately in salted water, ensuring that each retains its flavor and taste. The potatoes should be boiled last to avoid overcooking. Check the texture of the vegetables, ensuring they are cooked but not too soft, so they can be easily cut. After all the vegetables are boiled, drain them, cut them into cubes, and add them to the bowl with the meat. You can keep a few slices of carrot for decoration.

To complete the mix, clean the onion, chop it into cubes, and add it to the bowl. The pickles should be drained, their ends removed, then cut into cubes and integrated into the meat and vegetable mixture. Add the well-drained peas and corn, and don't forget the fresh parsley, which should be washed and finely chopped. Carefully mix everything with a wooden spoon, being careful not to crush the delicate ingredients. Season with salt and black pepper to taste, and for an extra touch of freshness, you can add a splash of lemon juice.

To prepare the mayonnaise, boil an egg in salted water for 10 minutes, then cool it and peel it, separating the egg white from the yolk. Cut the boiled egg white into cubes and add it to the meat and vegetable mixture, unless you are keeping it for decoration. The boiled yolk should be passed through a sieve and placed in a bowl, where the raw yolk will also be added. Add a teaspoon of mustard and a splash of lemon juice, mixing well with a wooden spoon until smooth. The sunflower oil should be added gradually, in a thin stream, continuously mixing in one direction, until the mixture becomes creamy. If the mayonnaise becomes too thick, you can add a little cold water to adjust the consistency. Finally, add the yogurt and mix again.

Divide the obtained mayonnaise into two parts: 3/4 of the amount will be added to the mixture, carefully mixing, while 1/4 will be kept for decoration. Transfer the mixture to the desired dishes and level it with a spatula. Add the reserved mayonnaise on top for decoration and level it again. You can decorate the dish with leftover vegetable pieces, adding a touch of color and freshness. This recipe is not only tasty but also visually appealing, making it perfect for festive meals or parties.