Chicken salad with cucumbers and peas
4 servings
25 minutes
Chicken salad with cucumbers and peas is a light, refreshing dish perfect for warm days or as an appetizer for a festive table. Its roots trace back to European cuisine, where simplicity of preparation and harmony of flavors are valued. Tender boiled chicken fillet combines with crunchy cucumbers, fragrant dill, and sweet green peas to create a pleasant balance of textures. Dressed with mayonnaise or sour cream, the salad gains softness and richness of flavor, while salt enhances its natural ingredients. This salad can be served as a standalone dish, used as a filling for tartlets or as an accompaniment to the main dinner. Its fresh and delicate taste makes it an ideal choice for a light snack or an exquisite treat for guests.
1
Boil the chicken fillet for 20 minutes from the moment it starts boiling. Let it cool.
- Chicken breast fillet: 600 g
2
Cut the cucumbers into medium cubes. Finely chop the dill. Cut the chicken fillet into medium cubes.
- Cucumbers: 300 g
- Dill: 1 bunch
- Chicken breast fillet: 600 g
3
Add fillet, cucumbers, dill, and peas to a salad bowl. Add mayonnaise or sour cream, salt, and mix.
- Chicken breast fillet: 600 g
- Cucumbers: 300 g
- Dill: 1 bunch
- Green peas: 1 jar
- Mayonnaise: to taste
- Salt: to taste
