Beef salad with chicken breast

Beef Salad with Chicken Breast

If you are looking for a sophisticated yet easy-to-make dish that will impress at any table, beef salad with chicken breast is the perfect choice. This classic salad, often associated with special occasions such as holidays or parties, has a rich history and is loved by everyone for its creamy texture and balanced flavor. With fresh ingredients and a delicate mayonnaise, this recipe is a combination of flavors that will captivate you from the first bite.

Preparation time: 30 minutes
Cooking time: 45 minutes
Total time: 1 hour and 15 minutes
Servings: 6

Ingredients:
- 1 chicken breast
- 6 potatoes
- 3 carrots
- 2 parsley roots
- 1 cup of peas (preferably fresh or frozen)
- 150 g pickled peppers
- 150 g pickled cucumbers
- 10-15 black and green olives
- 3 eggs (2 boiled and 1 raw for mayonnaise)
- salt and pepper, to taste
- 3 tablespoons mustard (optional)

For garnish:
- Strips of pickled peppers and cucumbers
- Olives
- Egg white
- Fresh dill or parsley leaves

Preparation:

1. Preparing the ingredients: Start by washing the potatoes, carrots, and parsley roots well. Then, boil them in salted water, making sure to leave them in their skins to preserve their nutrients and flavor. This step is essential for obtaining firm-textured vegetables that won’t crumble in the salad.

2. Cooking the chicken breast: In a separate pot, boil the chicken breast in salted water. It should be cooked until tender, about 20-25 minutes. Once done, let it cool slightly, then cut it into small cubes.

3. Preparing the pickled vegetables: Meanwhile, chop the pickled peppers and cucumbers into small cubes. Drain them in a sieve without squeezing, to avoid releasing juice that could affect the consistency of the mayonnaise.

4. Making the mayonnaise: Boil one egg and separate the egg white from the yolk. Use the boiled yolk and the raw egg to prepare the mayonnaise. Mix them well with oil, gradually adding the oil while stirring continuously until you obtain a creamy mayonnaise. Add salt and pepper to taste. If you prefer a lighter salad, you can reduce the amount of oil.

5. Assembling the salad: After all the vegetables are cooked, let them cool, then cut them into small cubes (about 1 cm). In a large bowl, combine the potatoes, carrots, parsley root, peas, chicken breast, and pickled vegetables. Gently mix everything to avoid crushing the ingredients.

6. Seasoning the salad: Add half of the mayonnaise to the bowl and mix well. Taste and adjust with salt, pepper, and mustard if you want a spicier flavor.

7. Garnishing: Use the remaining mayonnaise to cover the salad evenly. You can decorate it with strips of pickled peppers and cucumbers, olives, and finely chopped boiled egg white. Finally, add fresh dill or parsley leaves for a touch of freshness.

Useful tips:
- If you want to enhance the flavor, you can add a few drops of lemon juice to the mayonnaise.
- Instead of chicken breast, you can use boiled beef, depending on your preferences.
- Beef salad can be stored in the refrigerator for up to 3 days, but it is recommended to consume it on the same day to maintain its freshness.

Nutritional values (per serving):
- Calories: approximately 350 kcal
- Protein: 20 g
- Fat: 15 g
- Carbohydrates: 40 g
- Fiber: 5 g

Similar recipes:
If you like beef salad, you might also enjoy potato salad with mayonnaise or tuna salad with vegetables. These are just as delicious and can be served as appetizers or main dishes. Additionally, a refreshing drink, such as a fruit cocktail or iced tea, pairs perfectly with your dish.

Frequently asked questions:
1. Can I use store-bought mayonnaise?
Of course! If you want to save time, you can use store-bought mayonnaise. However, making mayonnaise at home provides a more authentic and personalized taste.

2. How can I make the salad heartier?
Adding boiled eggs or cottage cheese can make the salad more filling and protein-rich.

3. Can the recipe be adapted for vegetarians?
Yes! You can replace the chicken breast with boiled tofu or tempeh and add more fresh vegetables for a vitamin-rich salad.

4. What is the best way to cook the vegetables?
Boiling them in their skins is excellent for preserving nutrients. Alternatively, you can steam them for a more intense flavor.

Regardless of the occasion, beef salad with chicken breast is a dish that brings smiles to the faces of loved ones. So, put on your apron, gather the ingredients, and enjoy the cooking process! Enjoy your meal!