To prepare a delicious chicken salad with vegetables, we start by washing the chicken breast well under a stream of cold water. After cleaning it of any impurities, we place it in a pot with cold water and bring it to a boil. During boiling, we will notice a foam forming on the surface, which we need to remove using a skimmer to achieve a clear and tasty broth. After about 20-25 minutes of boiling, when the chicken is cooked, we remove it from the pot and set the broth aside. Using a fork, we shred the meat into strips or cubes, depending on preference.
In the same broth, we now add the peeled and diced potatoes. Once they start to boil, we also add the sliced carrots and peas. We boil the vegetables until they become tender, but not so much that they fall apart. In the meantime, we prepare the fresh vegetables. We wash and dice the cucumbers and bell peppers into equal-sized cubes, which we let drain in a colander to remove excess water.
Once the boiled vegetables have cooled, we cut them into cubes, except for the peas, which we keep whole to add texture to the salad. Next, we prepare the mayonnaise. In a large bowl, we mix the yolks well, add a pinch of salt and mustard, mixing until we obtain a smooth paste. Then, we start adding the oil gradually, one tablespoon at a time, alternating with a drop of lemon juice, continuing to whisk with a whisk. It is important to be patient in this process to achieve a creamy and airy mayonnaise.
In a large dish, we combine all the boiled vegetables and chicken meat, mixing well to integrate them evenly. We season with salt and pepper to taste, and then add the mayonnaise, from which we have reserved 2-3 tablespoons for decoration. We carefully homogenize everything, ensuring that each ingredient is well coated with mayonnaise.
Finally, we transfer the salad to a platter and dress it with the remaining mayonnaise. To add a festive look, we use thin strips of cucumber and bell pepper to create a Christmas crown on top of the salad. This salad not only looks spectacular, but its taste is equally impressive, making it perfect for any festive occasion or a special lunch.
In the same broth, we now add the peeled and diced potatoes. Once they start to boil, we also add the sliced carrots and peas. We boil the vegetables until they become tender, but not so much that they fall apart. In the meantime, we prepare the fresh vegetables. We wash and dice the cucumbers and bell peppers into equal-sized cubes, which we let drain in a colander to remove excess water.
Once the boiled vegetables have cooled, we cut them into cubes, except for the peas, which we keep whole to add texture to the salad. Next, we prepare the mayonnaise. In a large bowl, we mix the yolks well, add a pinch of salt and mustard, mixing until we obtain a smooth paste. Then, we start adding the oil gradually, one tablespoon at a time, alternating with a drop of lemon juice, continuing to whisk with a whisk. It is important to be patient in this process to achieve a creamy and airy mayonnaise.
In a large dish, we combine all the boiled vegetables and chicken meat, mixing well to integrate them evenly. We season with salt and pepper to taste, and then add the mayonnaise, from which we have reserved 2-3 tablespoons for decoration. We carefully homogenize everything, ensuring that each ingredient is well coated with mayonnaise.
Finally, we transfer the salad to a platter and dress it with the remaining mayonnaise. To add a festive look, we use thin strips of cucumber and bell pepper to create a Christmas crown on top of the salad. This salad not only looks spectacular, but its taste is equally impressive, making it perfect for any festive occasion or a special lunch.
Ingredients
600 g chicken breast, 6 potatoes, 5 pickled cucumbers, 4 medium-sized pickled peppers, 200 g frozen peas, salt, pepper. For mayonnaise: 600 ml oil, 2 boiled egg yolks, 2 raw egg yolks, 1 teaspoon mustard, lemon juice, salt.