Chicken Salad
6 servings
15 minutes
Chicken salad is a classic dish of American cuisine that combines simplicity and exquisite flavor. Its history traces back to the traditions of meat salads that became popular in the USA in the mid-20th century. The combination of tender chicken meat, crunchy celery, tangy red onion, and nuts gives the dish textural complexity and rich taste. Lemon juice adds freshness, while tarragon and parsley provide subtle aromatic notes. Dressed with a light layer of mayonnaise, the salad achieves a pleasant creamy consistency. Serving it on lettuce leaves makes it not only appetizing but also elegant. This salad is perfect for both a light lunch and a festive table, blending nutrition with sophistication.
1
Boil or bake the chicken meat, then cool it, remove the bones, and cut it into small neat slices. Chop the celery, removing the tough skin from the stalks first. Peel and chop the onion. In a large bowl, mix the chicken with the celery and onion, add lemon juice and walnuts. Refrigerate for 20-30 minutes (or overnight).
- Chicken: 0.5 piece
- Celery: 1 piece
- Red onion: 0.5 piece
- Lemon juice: 3 tablespoons
- Crushed walnuts: 170 g
2
Drain the released liquid, mix with chopped parsley and tarragon. Add spices to taste. Dress with mayonnaise (you will need just enough to evenly coat all ingredients).
- Chopped parsley: 100 g
- Tarragon leaves: 1 teaspoon
- Salt: to taste
- Ground white pepper: to taste
- Mayonnaise: 100 g
3
Place the washed and dried salad leaves on a plate and top with the salad.
- Green salad leaves: to taste
