Raw vegetable salad

Raw Vegetable Salad with Chicken and Mayonnaise - An Explosion of Freshness and Flavor

Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Number of servings: 4

The raw vegetable salad with chicken is a versatile dish, perfect for quick lunches or light dinners. It combines crunchy textures with creamy mayonnaise, and the flavors harmoniously complement each other, providing you with a meal that is both healthy and delicious. This recipe is an excellent choice for warm days, as well as for special occasions, being a true seasonal delicacy. Over time, raw vegetable salads have evolved, becoming an excellent way to consume fresh vegetables, full of vitamins and minerals.

Let’s start the culinary adventure!

Ingredients:

- 3 medium carrots
- 3 medium potatoes
- 1 celery
- 1 bell pepper
- 2 egg yolks
- 1 teaspoon mustard
- 400 g chicken breast
- Oil (approximately 200 ml)
- 2 apples
- Salt, pepper, basil, oregano
- 1 lemon

Step by step:

1. Boiling the ingredients: In a large pot, bring the potatoes and chicken breast to a boil. Make sure the chicken breast is completely covered with water. Add a teaspoon of salt to enhance the flavor of the meat. The potatoes need about 20-25 minutes to be ready, while the chicken breast will boil in 15-20 minutes. Check with a knife to see if they are cooked - the potatoes should be soft, and the meat should be well cooked.

2. Preparing the vegetables: While the potatoes and chicken are boiling, prepare the vegetables. Grate the carrots, celery, and apples (for a fresh taste and crunchy texture). Drizzle the apples with lemon juice to prevent oxidation and keep a vibrant color. Cut the bell pepper into small cubes.

3. Making the mayonnaise: In a bowl, whisk the two egg yolks with the mustard. Gradually add the oil, continuously stirring in one direction. The mayonnaise will start to emulsify and become creamy. If you want a lighter mayonnaise, you can replace some of the oil with Greek yogurt. Add salt and pepper to taste.

4. Assembling the salad: After the potatoes and chicken breast have boiled and cooled, peel the potatoes and cut them into cubes. Cut the chicken breast into small pieces. In a large bowl, mix all the ingredients: grated vegetables, potato cubes, chicken breast, and mayonnaise. Add your favorite spices: basil, oregano, salt, and pepper. Mix well to combine all the flavors.

5. Serving: The raw vegetable salad with chicken can be served immediately or left in the refrigerator for 30 minutes for the flavors to meld. It is wonderful served on a bed of green leaves or alongside toasted bread. A great suggestion would be to accompany it with a glass of fresh lemonade or a cold fruit tea.

Practical tips:

- Choosing ingredients: Use fresh, seasonal vegetables for the best flavors. Carrots and celery add a pleasant crunch, while apples bring a touch of sweetness.
- Vegetarian option: You can replace the chicken breast with boiled chickpeas or tofu for a vegetarian option.
- Variations: Experiment with other ingredients, such as olives, cucumbers, or even the famous nuts, to create a more complex salad.
- Storage: The salad can be kept in the refrigerator in an airtight container for 2-3 days.

Nutritional information (per serving):

- Calories: approximately 350 kcal
- Protein: 20 g
- Fat: 15 g
- Carbohydrates: 30 g
- Fiber: 5 g

Frequently asked questions:

1. How can I prevent the apples from oxidizing?
Sprinkling with lemon is the simplest method. Lemon not only prevents oxidation but also adds a fresh taste.

2. Can I use other types of meat?
Of course! You can replace the chicken breast with turkey or even leftover cooked meat.

3. What is the secret to perfect mayonnaise?
Make sure to add the oil gradually and stir constantly. If it curdles, add a little warm water and continue mixing.

With these details, you are ready to bring to the table a raw vegetable salad with chicken that will impress anyone. Enjoy cooking!