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Stolichny classic salad with chicken

Classic Stolichny Salad with Chicken

For the holiday table - appetizing and so delicious! Stolichny salad with chicken is a take on the classic recipe of this famous salad. The chicken fillet makes it heartier than the traditional Olivier with cooked sausage. Otherwise, the lineup of ingredients stays the same.

Elena

Recipe author

Composition / ingredients

Servings:

Chicken breast (boiled)

300

Green peas (canned)

300

Pickled cucumbers

300

Eggs (boiled)

Potatoes (boiled)

400

Carrots (boiled)

100

Green onion

Mayonnaise

200

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 7 g

Fats 39 % 9 g

Carbohydrates 30 % 7 g

127 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make a classic Stolichny salad? Gather the ingredients. Boil the potatoes, chicken, carrots, and eggs ahead of time and cool them. Cook the vegetables in their skins, scrubbing them well with a brush before cooking. The cucumbers in this salad are pickled, and the mayonnaise, classically, is Provençal-style, which you can make yourself. Tip the peas into a colander to drain off excess liquid.
Step 2:

How do you boil chicken breast? Bring water to a boil in a pot. Add the rinsed breast to the boiling water. Add salt, lower the heat, and cook the meat for about 30 minutes, skimming off the foam with a spoon. Pierce the breast with the tip of a knife - if it goes in easily, it's done. Take the breast out of the pot and cool it. Cut the boiled chicken and pickled cucumbers into cubes. Wash the green onion, dry it, and chop it finely.
Step 3:

Pour the peas into a large salad bowl. Add the cubed chicken, onion, and cucumbers to the bowl with the peas.
Step 4:

How do you boil vegetables in their skins? Put the clean vegetables in a pot of cold water and set them over high heat. Once it boils, lower the heat. Cook the vegetables for about 30 minutes at a gentle simmer. Check doneness with a sharp knife - it should pierce them easily. Drain the water and cool the vegetables. Peel the cooked vegetables.
Step 5:

How do you hard-boil eggs? To keep the eggs from cracking while they cook, put them in cold water and set them over low heat. Boil the eggs for 9 minutes after the water comes to a boil, then cover with cold water and cool. The sharp temperature change makes the shells easier to peel. Peel the eggs, then chop them into small cubes with a knife. You can use a wire egg slicer. Add the eggs to the salad bowl.
Step 6:

Cut the boiled carrots into cubes. You can use the same egg slicer, like I did. Add the carrots to the bowl.
Step 7:

Cut the boiled potatoes into cubes and add them to the other ingredients.
Step 8:

All that's left is to add the mayonnaise and a pinch of salt to taste.
Step 9:

Mix all the ingredients in the bowl well with a spoon, and the Stolichny salad is ready!
Step 10:

To serve, you can shape the salad into neat individual mounds. To do this, fill a small bowl with salad, pack it down lightly, and flip it over onto a plate. Then lift the bowl away, leaving a molded mound of salad on the plate. You can also plate the salad using a ring mold. Or just serve it in individual portions in ramekins.

You can make Stolichny salad with or without onion. Without onion the flavor is milder and more delicate, but a small amount of green onion complements it very nicely.
The salad looks neat and pretty if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
Make salads only from fully chilled ingredients. A salad made from warm ingredients can spoil quickly.
It's better to make the mayonnaise yourself - it's tastier and better for you. See some interesting homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as a dressing instead of mayonnaise. Use them on their own or mix them with mayonnaise in any ratio you like - this will cut the dish's calories.