Chicken salad with vegetables
5 servings
15 minutes
Chicken salad with vegetables is a simple yet exquisite dish of Russian cuisine that combines freshness and rich flavors. Tender chicken breast fillet fried to a crispy crust is harmoniously complemented by juicy pieces of tomatoes and cucumbers. Boiled eggs add softness, while the dressing of olive oil, mayonnaise, and smoked paprika gives it a spicy touch. This salad is perfect for both everyday lunch and festive gatherings. The lightness of the vegetables and the nourishment of the chicken make it a versatile option for any season, while the hint of smoked paprika adds interesting flavor nuances. Presentation can vary from classic in a salad bowl to serving in individual glasses, creating an impression of sophistication. It pairs perfectly with fresh bread or crispy toasts.
1
Boil the eggs in advance and place them under cold water to cool.
- Chicken egg: 1 piece
2
Coat the chicken breasts with breadcrumbs and fry until crispy. Once they are fried, cover them with a lid.
- Chicken breast fillet: 500 g
3
Cut the tomatoes and cucumbers into half-moons and place them in a salad bowl.
- Cucumbers: 1 piece
- Tomatoes: 2 pieces
4
Cut warm chicken breasts into cubes and add to the tomatoes and cucumbers.
- Chicken breast fillet: 500 g
- Cucumbers: 1 piece
- Tomatoes: 2 pieces
5
Cut the cooled eggs in half and place them in the salad bowl (with tomatoes, cucumbers, and chicken breasts).
- Chicken egg: 1 piece
- Cucumbers: 1 piece
- Tomatoes: 2 pieces
- Chicken breast fillet: 500 g
6
For the dressing, mix olive oil, paprika, and mayonnaise in a separate bowl.
- Extra virgin olive oil: 1 teaspoon
- Smoked paprika: 1 teaspoon
- Mayonnaise: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste