Chicken salad with vegetables and mayonnaise

Name: Chicken salad with vegetables and mayonnaise - Leopoldina O.
Ingredients: half a chicken breast; 2 tablespoons olive oil; 3 tablespoons lemon juice; 150g canned peas; 100g eggplant in oil or grilled; 100g olives; 100g canned mushrooms; 100g artichokes in a jar; 3 pickled cucumbers; 3 tablespoons mayonnaise; salt and pepper

Savory - Chicken salad with vegetables and mayonnaise by Leopoldina O. - Recipia

Chicken salad with vegetables and mayonnaise is prepared without many steps: the chicken is diced and browned in olive oil, then mixed with the vegetables and the rest of the ingredients. The eggplant, olives, pickles, and artichoke give it an intense flavor, while the peas add a slightly sweet note. The mayonnaise binds the composition, but the salad can also be served without it. After a few hours in the refrigerator, the flavors settle and the texture becomes more pleasant. Quick Info Preparation time: not specified in the original recipe Cooking time: until the chicken cubes become crispy Cooling time: a few hours in the refrigerator Total time: preparation and cooling take a total time depending on the working pace and refrigerator Servings: the quantity does not specify an exact number of servings Difficulty: easy Recipe type: chicken and vegetable salad, suitable for a cold meal Ingredients Half a chicken breast 2 tablespoons olive oil 3 tablespoons lemon juice 150 g canned peas 100 g eggplant in oil or grilled 100 g olives 100 g canned mushrooms 100 g jarred artichokes 3 pickles 3 tablespoons mayonnaise Salt, to taste Pepper, to taste For the mayonnaise-free version, simply omit it. The rest of the ingredients remain unchanged. Preparation method 1. Cut the half chicken breast into evenly sized cubes. This way, the pieces cook more evenly. 2. Heat a pot and add the 2 tablespoons of olive oil. Add the chicken cubes and the lemon juice. 3. Let the chicken cook until the pieces become crispy. Stir occasionally to brown them on multiple sides. Once done, set it aside for a bit. 4. In the meantime, prepare the vegetables. Cut the eggplant, mushrooms, pickles, and artichoke into small pieces. You can use cubes or julienne cut, depending on the texture you prefer in the salad. 5. Place the vegetables in a large bowl. Add the peas, olives, and the browned chicken cubes. 6. Season the salad with salt and pepper. Keep in mind that olives, pickles, and some types of artichokes are already salty, so it's better to add salt gradually. 7. Add the 3 tablespoons of mayonnaise and mix all the ingredients well until the composition becomes uniform. 8. Cover the bowl and place the salad in the refrigerator for a few hours. Serve cold. If you choose the mayonnaise-free version, mix the ingredients after adding the chicken and season the salad. The texture will be lighter, and the flavors of the olives, artichoke, eggplant, and pickles will be more pronounced. Why I make the recipe often It’s an easy salad to prepare when I need a cold dish without cooking multiple courses. The chicken adds substance, and the canned, jarred, or pickled vegetables save a lot of prep time. There’s no need to prepare each vegetable separately. I also like that the mayonnaise can be omitted. With mayonnaise, the salad is creamier and more cohesive. Without mayonnaise, it remains lighter, and the flavors of the olives, artichoke, eggplant, and pickles stand out more clearly. Tips Drain the peas, mushrooms, and artichokes well before adding them to the bowl. If they have too much liquid, the salad may become watery after sitting in the refrigerator. If using eggplant in oil, let them drain before cutting. There’s no need to remove all the oil, but excess can make the salad heavy. The chicken should be well browned and have a slightly crispy texture. Too large cubes are harder to cook and may remain soft on the outside. Add salt at the end, after you’ve added the olives and pickles. These ingredients can significantly change the salt level of the salad. Cooling for a few hours is important for flavor. The salad can be consumed immediately, but after sitting in the refrigerator, the ingredients combine better. Substitutions Eggplant can be used in oil or grilled, as specified in the recipe. Your choice mainly affects the texture and the amount of oil in the composition. For a mayonnaise-free version, skip the 3 tablespoons and keep the rest of the ingredients. No other base is needed for the salad. Mushrooms are used from a can, and artichokes from a jar. It’s important that both are well drained before being cut and mixed. Variations You can cut all the vegetables into cubes for a uniformly textured salad, or you can use julienne cut for eggplant, cucumbers, and artichokes. The recipe allows for both options. The amount of mayonnaise can be adjusted depending on how creamy you want the salad to be, without modifying the other ingredients. For the version presented in the recipe, 3 tablespoons are used. If you prepare the salad without mayonnaise, you can mix the ingredients immediately after adding the chicken and vegetables, then let it sit in the refrigerator for a few hours, just like the one with mayonnaise. Serving ideas Serve the salad cold, after resting in the refrigerator. It can be placed in a bowl for a family meal or portioned into small plates as a cold dish. It’s also suitable for a simple lunch, especially when you want to use ingredients you already have in the pantry: canned goods, jars, olives, and pickles. Frequently asked questions Can the chicken salad be made without mayonnaise? Yes. Mayonnaise can be completely omitted. The recipe remains the same otherwise, and the salad will have a less creamy composition and a more pronounced taste of vegetables, pickles, and olives. Does the chicken need to be cooled before adding it to the salad? It’s recommended to let it sit for a bit after frying before mixing. This way, it doesn’t unnecessarily heat the other ingredients and the mayonnaise. Can I use eggplant in oil instead of grilled eggplant? Yes. The recipe allows for both options. If the eggplant is in oil, drain the excess before cutting and adding it to the salad. How long should the salad stay in the refrigerator? The recipe indicates it should be left for a few hours in the refrigerator before serving. This time is sufficient for the ingredients and dressing to combine. Can this salad be reheated? No. The salad is served cold, and the mayonnaise, pickles, and canned vegetables are not suitable for reheating. Nutritional values The values are estimates, as they depend on the exact size of the chicken breast, the type of mayonnaise, the amount of oil left in the eggplant, and the type of olives. For the entire amount of salad with mayonnaise, the estimate is about 1,200-1,500 kcal, 65-80 g protein, 45-65 g carbohydrates, and 85-105 g fat. If the salad is divided into four servings, one serving may have approximately 300-375 kcal, 16-20 g protein, 11-16 g carbohydrates, and 21-26 g fat. The mayonnaise-free version generally has fewer calories and fats. The exact difference depends on the type and amount of mayonnaise used, as well as how much oil the eggplants contain. Storage and reheating Store the salad covered in the refrigerator, especially since it contains cooked chicken and mayonnaise. It’s best prepared and consumed cold after a few hours of cooling. The salad is not reheated. If you prepare a larger quantity, take out only the portion that is to be served and keep the rest in the refrigerator. The mayonnaise-free version is stored in the same way since it still contains chicken and canned vegetables.

Chicken salad with vegetables and mayonnaise

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