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Boiled breast salad with pickled cucumbers and hard cheese

Boiled Chicken Breast Salad with Pickled Cucumbers and Hard Cheese

For the holiday table, quick to make, from everyday ingredients! Boiled chicken breast salad with pickled cucumbers and hard cheese has an interesting, tangy flavor. Despite its simplicity, it's perfect for a celebration. You can layer it in a ring or serve it in individual bowls.

naniki

Recipe author

Boiled breast salad with pickled cucumbers and hard cheese

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Composition / ingredients

Servings:

Chicken breasts

200

Chicken eggs

Cucumbers (salted or pickled)

Onion

0.5

Hard cheese

Dill

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 10 g

Fats 40 % 8 g

Carbohydrates 10 % 2 g

112 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make a salad of boiled chicken breast with pickled cucumbers and hard cheese? Gather the ingredients. Boil the fillets and eggs in advance — they should cool completely. Salads made from warm ingredients can spoil quickly. Instead of pickled cucumber, you can use fresh, and you can swap the hard cheese for processed cheese.
Step 2:

How do you boil chicken fillet? Wash it and trim away any membranes and excess fat. Pour about 1.5 liters of water into a pot. Once it boils, add salt (about 0.5 tablespoon) and add the meat. For flavor, you can add black peppercorns (3–4) and a bay leaf. Cook over low heat, covered (about 20 minutes after it boils). Cool it without taking it out of the broth so the meat doesn't dry out. Cut the cooled chicken breast into small cubes.
Step 3:

Peel the cucumber and cut it into thin strips. If its skin isn't bitter or damaged, there's no need to peel it. How do you hard-boil eggs? Put them in cold water, wait for it to boil, and cook for 8–10 minutes. Fill with cold water and cool. Peel and finely chop them. Add the cucumbers and eggs to the salad bowl with the chicken.
Step 4:

Peel the onion. Rinse it and your knife in cold water so the onion juice won't sting your eyes as much. Cut it into the smallest cubes you can. Grate the good hard cheese on a coarse grater. Wash and pat the dill dry with paper towels. Chop it. Add the onion and cheese to the salad bowl with the rest of the ingredients.
Step 5:

Season the salad with salt and pepper to taste. Stir to combine. Dress it with mayonnaise right before serving.
Step 6:

You can serve the salad in individual bowls or in a shared salad bowl. Garnish the top with slices of pickled cucumber and sprigs of dill.

Instead of boiling the chicken fillet for the salad, you can fry it until golden (about 5–7 minutes per side) in refined vegetable oil.
If you like, add a clove or two of garlic put through a press for extra aroma.
You can round out the recipe with canned peas or corn.
The salad will look neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for instance).
Pierce the fillet with a knife: if the knife slides in easily and clear juices run out, it's done; if the juices are pink or red, keep cooking.
It's better to make the mayonnaise yourself — it'll be tastier and healthier. Look for some interesting homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as a dressing instead of mayonnaise, either on their own or mixed with mayonnaise in whatever proportion you like — this will cut down the dish's calorie count.