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Classic Gluttony salad with chicken and salted cucumbers

Classic Gluttony Salad (Obzhorka) with Chicken and Pickles

Simple, quick, and tasty — a celebration any day! Gluttony salad (Obzhorka) with chicken and pickles has a rich, interesting flavor. It's made from ordinary ingredients you always have in the fridge. Even a beginner can make it — the process is simple and clear.

Ropotushka

Recipe author

Classic Gluttony salad with chicken and salted cucumbers

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Composition / ingredients

Servings:

Pickled cucumbers (medium size)

Chicken fillet

300

Carrots (large)

Onion (large)

Dill

Mayonnaise

Vegetable oil

Bay leaf

Peppercorns

Ground black pepper

Table salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 8 g

Fats 39 % 7 g

Carbohydrates 17 % 3 g

106 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make Gluttony salad with chicken and pickles? Get all the ingredients ready. I used breast fillet, but you can use another part of the chicken. Use large carrots and onion. Use odorless vegetable oil. Medium cucumbers are best — they're not too watery.
Step 2:

Boil the chicken fillet. How? Rinse it under running water, put it in a pot of lightly salted cold water, and add the bay leaf and peppercorns. Bring to a boil and cook over medium heat for 20 minutes after it boils. Then drain and cool the chicken completely.
Step 3:

Peel, rinse, and dice the onion small. Heat a skillet, carefully pour in the vegetable oil so you don't get burned, and add the chopped onion. Fry over medium heat, stirring occasionally, for about 2 minutes.
Step 4:

Peel, rinse, and grate the carrot on the coarse side. When the onion has softened and started to turn golden, add the carrot. Be sure to stir so the vegetables cook evenly, soften, and don't dry out.
Step 5:

Fry for about 5 minutes. Cool the fried vegetables completely.
Step 6:

Cut the pickles into small cubes.
Step 7:

Cut the cooled chicken fillet into small cubes, like the cucumbers.
Step 8:

Strip the tough stems and wilted leaves off the dill, rinse, dry, and chop finely. In a roomy bowl, combine all the prepared ingredients: chicken, fried vegetables, pickles, and dill. Dress with mayonnaise and stir. It's better to make the mayonnaise yourself — it'll be tastier and healthier. Add salt and pepper if needed.

You can swap the chicken for turkey or any other meat you like, but note that the cooking time and calorie count will change.
The salad looks neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
Use an oil with a high smoke point for frying! Every oil is good only up to a certain temperature — its smoke point, beyond which it starts to burn and form toxic compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point: they're full of unfiltered organic particles that scorch quickly. Refined oils handle heat better and have a higher smoke point. If you're cooking in the oven, in a pan, or on the grill, make sure you use a high-smoke-point oil. The most common ones: refined sunflower, olive, and grapeseed.