There are days when I crave something cold and filling for lunch, so I often make this chicken salad. I've prepared it many times for my family, especially when I have leftover chicken or when we have guests. I love that I can adjust the quantities based on what I have on hand without compromising the taste. A personal note: for Rebeca, I decorated the salad in the shape of a flower, but the base is always the same.
Quick Info
Total time: 60-90 minutes, depending on how quickly you boil the vegetables
Servings: about 6
Difficulty: easy
Recipe type: cold salad, great for lunch, dinner, or a buffet
Ingredients
1 boneless chicken breast
1/2 celery root
1 parsnip
1 carrot
2 potatoes (left unpeeled while boiling)
100 g peas (cooked)
150 g olives
pickled cucumbers, to taste
1/2 small jar of mustard (adjusted to taste)
mayonnaise (made from 4 egg yolks)
salt, added while boiling
Instructions
1. Boil the chicken breast in salted water. Separately, boil the celery, parsnip, carrot, and potatoes (with skin).
2. Once the meat and vegetables are cooked, remove them and let them cool sufficiently. Peel the potatoes after they have cooled.
3. Dice all the ingredients (meat and vegetables) into small cubes. This helps achieve an even texture in the salad.
4. If the olives are whole, chop them as well, and finely chop the pickled cucumbers, draining them well to remove excess liquid.
5. In a large bowl, mix together the chicken, diced vegetables, olives, cooked and drained peas, and cucumbers. Add mustard to taste and mayonnaise. Mix until the composition is homogeneous.
6. The salad can be shaped into any form you desire, on a platter or using molds.
Why I make this recipe often
It’s a flexible recipe, suitable for both everyday meals and occasions when I need a hearty dish for guests. It's easy to portion, keeps well in the fridge for a few days, and doesn’t require hard-to-find ingredients.
Tips and Variations
Tips
For a firmer texture, do not overcook the vegetables. Let them cool well before cutting.
Drain the pickled cucumbers thoroughly to avoid excess liquid in the salad.
Homemade mayonnaise tastes better, but you can also use store-bought, depending on your preference.
If you want to decorate the platter for kids or guests, you can easily mold the salad using a metal ring or cookie cutters.
Substitutions
The chicken breast can be replaced with leftover cooked meat or even turkey.
Fresh, frozen, or canned peas – it doesn’t matter as long as they are cooked and drained.
If you don’t have parsnip or celery, the salad will still be good without them, though the taste will change slightly.
Pickled cucumbers can be replaced with pickled green tomatoes or a mix of pickled vegetables.
Variations
Add green onions or a few sprigs of parsley for flavor, if you like.
For an extra crunch, you can add some diced tart apples.
If you prefer, you can reduce the mayonnaise and substitute with yogurt for a lighter version.
Serving Ideas
It can be served as a main dish for lunch or dinner, or as part of an appetizer platter.
Individual servings can be beautifully molded for parties or celebrations.
It pairs well with toasted bread or in lettuce wraps for lighter options.
Frequently Asked Questions
1. Can I use another part of the chicken instead of the breast?
Yes, thighs work well too if you prefer juicier meat.
2. Do I have to include all types of root vegetables?
Not necessarily. If you don’t have parsnip or celery, you can use just carrots and potatoes, but the taste will be slightly different.
3. How do I prevent the salad from becoming watery?
Make sure to drain all ingredients well, especially the pickled cucumbers and peas, before mixing with the mayonnaise.
4. Can I make the mayonnaise with fewer eggs?
Yes, if you want a lighter salad, reduce the mayonnaise and adjust the consistency to your liking.
5. Do I have to use olives?
No, you can omit them if you don’t like them or replace them with something else, like roasted peppers, but the final taste will change.
Nutritional Values (estimate)
One serving of salad (out of 6 total) has approximately 330-380 kcal, with variations depending on the amount of mayonnaise and type of meat used. Protein: 15-18 g. Fat: 22-26 g. Carbohydrates: 15-20 g. It contains some cholesterol from the eggs and mayonnaise. These are just approximate values but useful for general guidance.
Storage and Reheating
The salad keeps well in the fridge, covered, for up to 3 days. I do not recommend reheating, as it is meant to be consumed cold. Stir a little before serving if it has been sitting for a while, to redistribute the dressing evenly. If you notice excess liquid, drain it and possibly add a spoonful of mayonnaise before serving.
Quick Info
Total time: 60-90 minutes, depending on how quickly you boil the vegetables
Servings: about 6
Difficulty: easy
Recipe type: cold salad, great for lunch, dinner, or a buffet
Ingredients
1 boneless chicken breast
1/2 celery root
1 parsnip
1 carrot
2 potatoes (left unpeeled while boiling)
100 g peas (cooked)
150 g olives
pickled cucumbers, to taste
1/2 small jar of mustard (adjusted to taste)
mayonnaise (made from 4 egg yolks)
salt, added while boiling
Instructions
1. Boil the chicken breast in salted water. Separately, boil the celery, parsnip, carrot, and potatoes (with skin).
2. Once the meat and vegetables are cooked, remove them and let them cool sufficiently. Peel the potatoes after they have cooled.
3. Dice all the ingredients (meat and vegetables) into small cubes. This helps achieve an even texture in the salad.
4. If the olives are whole, chop them as well, and finely chop the pickled cucumbers, draining them well to remove excess liquid.
5. In a large bowl, mix together the chicken, diced vegetables, olives, cooked and drained peas, and cucumbers. Add mustard to taste and mayonnaise. Mix until the composition is homogeneous.
6. The salad can be shaped into any form you desire, on a platter or using molds.
Why I make this recipe often
It’s a flexible recipe, suitable for both everyday meals and occasions when I need a hearty dish for guests. It's easy to portion, keeps well in the fridge for a few days, and doesn’t require hard-to-find ingredients.
Tips and Variations
Tips
For a firmer texture, do not overcook the vegetables. Let them cool well before cutting.
Drain the pickled cucumbers thoroughly to avoid excess liquid in the salad.
Homemade mayonnaise tastes better, but you can also use store-bought, depending on your preference.
If you want to decorate the platter for kids or guests, you can easily mold the salad using a metal ring or cookie cutters.
Substitutions
The chicken breast can be replaced with leftover cooked meat or even turkey.
Fresh, frozen, or canned peas – it doesn’t matter as long as they are cooked and drained.
If you don’t have parsnip or celery, the salad will still be good without them, though the taste will change slightly.
Pickled cucumbers can be replaced with pickled green tomatoes or a mix of pickled vegetables.
Variations
Add green onions or a few sprigs of parsley for flavor, if you like.
For an extra crunch, you can add some diced tart apples.
If you prefer, you can reduce the mayonnaise and substitute with yogurt for a lighter version.
Serving Ideas
It can be served as a main dish for lunch or dinner, or as part of an appetizer platter.
Individual servings can be beautifully molded for parties or celebrations.
It pairs well with toasted bread or in lettuce wraps for lighter options.
Frequently Asked Questions
1. Can I use another part of the chicken instead of the breast?
Yes, thighs work well too if you prefer juicier meat.
2. Do I have to include all types of root vegetables?
Not necessarily. If you don’t have parsnip or celery, you can use just carrots and potatoes, but the taste will be slightly different.
3. How do I prevent the salad from becoming watery?
Make sure to drain all ingredients well, especially the pickled cucumbers and peas, before mixing with the mayonnaise.
4. Can I make the mayonnaise with fewer eggs?
Yes, if you want a lighter salad, reduce the mayonnaise and adjust the consistency to your liking.
5. Do I have to use olives?
No, you can omit them if you don’t like them or replace them with something else, like roasted peppers, but the final taste will change.
Nutritional Values (estimate)
One serving of salad (out of 6 total) has approximately 330-380 kcal, with variations depending on the amount of mayonnaise and type of meat used. Protein: 15-18 g. Fat: 22-26 g. Carbohydrates: 15-20 g. It contains some cholesterol from the eggs and mayonnaise. These are just approximate values but useful for general guidance.
Storage and Reheating
The salad keeps well in the fridge, covered, for up to 3 days. I do not recommend reheating, as it is meant to be consumed cold. Stir a little before serving if it has been sitting for a while, to redistribute the dressing evenly. If you notice excess liquid, drain it and possibly add a spoonful of mayonnaise before serving.