Beef Salad with Chicken
To prepare a delicious chicken salad with vegetables, the first step is to boil the chicken breast in a pot of water and salt. This will help enhance the flavor of the meat. Once it is well boiled, remove the breast from the water and let it cool so that it can be cut more easily later. In parallel, prepare the vegetables. Carefully wash the potatoes and carrots under cold running water to remove any impurities. Boil them with the skin on to retain the nutrients and give them a more intense flavor. After boiling, let them cool slightly, then peel them. It is much easier to cut them into cubes when they are cold.
Meanwhile, prepare the cucumbers. Cut them into small cubes and let them drain well to avoid diluting the salad. If you prefer, you can also add canned peas, which you can drain and optionally rinse with a little water to improve the flavor. When the chicken breast has cooled, cut it into cubes and set it aside. Also, cut the cooled carrots and potatoes into cubes so that all the ingredients are uniform.
To prepare the mayonnaise, boil a single hard-boiled egg and, after cooling, grate the yolk. Add two raw yolks on top and mix well until you achieve a homogeneous composition. Now, start adding oil gradually, constantly mixing until you reach the desired consistency. The amount of mayonnaise can vary depending on individual preferences; I prefer a salad with less mayonnaise, using about 250 g.
Once all the ingredients are prepared, in a large bowl, add the cut chicken breast, cucumbers, potatoes, and carrots. Then add the peas and season with salt to taste. All ingredients are carefully mixed until the mayonnaise is evenly incorporated into the salad. It is important that each ingredient is well distributed so that each serving is full of flavor.
The chicken salad with vegetables is a versatile dish, perfect for quick lunches or light dinners. You can serve it cold or at room temperature, making it an ideal dish for summer meals or picnics. Enjoy this delight alongside a slice of fresh bread and savor every bite!
Ingredients: 400 g chicken breast, 1 kg potatoes, 1 kg carrots, 300 g pickled cucumbers, 400 g canned peas, ~ 1 tablespoon of salt. Mayonnaise: 3 eggs, ~300 g oil.
Tags: eggs chicken meat carrots potatoes oil pea salad cucumbers christmas and new year's recipes gluten-free recipes lactose-free recipes