Vegetable salad with chicken and potato pie
3 servings
30 minutes
Vegetable salad with chicken and potato pie is a bright and crunchy dish of Russian cuisine that combines the freshness of vegetables, tenderness of chicken, and golden crispness of potatoes. Its origin is linked to the tradition of using accessible and simple ingredients while creating an amazing play of textures and flavors. The light acidity of beetroot, juiciness of cucumber and carrot harmonizes with the softness of Beijing cabbage, while crispy potato pie adds a special zest. This salad is perfect as a standalone dish or as a side to main courses. It can be served at family dinners or festive tables, surprising guests with an unexpected combination of simple components that create a rich and layered taste.
1
Prepare all the necessary ingredients.
2
Cut the chicken into strips.
- Boiled chicken: 250 g
3
Cut the Beijing cabbage, carrot, and beet into strips.
- Napa cabbage (pak choi type): 150 g
- Carrot: 1 piece
- Beetroot: 1 piece
4
Peel the potato and grate it.
- Potato: 2 pieces
5
Rinse with cold water.
6
Pat dry with a paper towel.
7
Fry in vegetable oil for 3-4 minutes.
- Vegetable oil: 1 tablespoon
8
Place on a paper towel to drain excess oil.
9
Put cucumber, beetroot, carrot, Chinese cabbage, chicken, and mayonnaise in a bowl.
- Cucumbers: 1 piece
- Beetroot: 1 piece
- Carrot: 1 piece
- Napa cabbage (pak choi type): 150 g
- Boiled chicken: 250 g
- Mayonnaise: 30 g
- Salt: to taste
10
Mix
11
Place on a plate and sprinkle with potato.
- Potato: 2 pieces
