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Salad chicken carrot eggs

Chicken, Carrot, and Egg Salad

Simple, juicy, tasty, made from everyday ingredients! This chicken, carrot, and egg salad is easy, affordable, and simple to make. It's a winning mix: the vegetables bring juiciness while the rest of the ingredients make it satisfying. A great choice for both a holiday spread and a weekend menu.

Julia

Recipe author

Composition / ingredients

Servings:

Chicken

250

Eggs

Carrots (medium)

Pickles

120

Hard cheese

Salt

Sour cream (or to taste)

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 12 g

Fats 52 % 14 g

Carbohydrates 4 % 1 g

178 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

How do you make chicken, carrot, and egg salad? Gather the ingredients. You can use any part of the chicken — thighs, drumsticks, breast. I'm using chicken breast. You can swap the pickle for a half-sour one or even a fresh cucumber. And you can use mayonnaise instead of sour cream.
Step 2:

Wash the chicken breast and put it in boiling salted water. Bring it to a boil and skim off the foam with a spoon. Cook the chicken over moderate heat for about 20 minutes, until tender.
Step 3:

Take the chicken out of the broth and let it cool. Cut the breast into thin strips, or just shred it into small pieces by hand.
Step 4:

Hard-boil the eggs. How? To keep them from cracking, put them in cold water and bring them up over low heat. Boil for 9 minutes from when the water starts boiling, then plunge them into cold water to cool — the sudden temperature change makes them peel more easily. Peel the cooled eggs and cut them into thin strips. You can also grate them on the coarse or medium side.
Step 5:

Take the pickles out of the brine and pat them dry. Cut them into thin strips.
Step 6:

Wash and dry the peeled carrot. Grate it on the medium side.
Step 7:

You can assemble the salad in a ring mold, or in a bowl of the right size. In a bowl it'll come out domed. Line the bowl with plastic wrap. Lay the grated carrot on the bottom. Press and smooth the carrot layer with a spoon and spread it with sour cream. You can salt this layer lightly if you like.
Step 8:

Next, add the chopped eggs. Press this layer down too and spread with sour cream.
Step 9:

The next layer is the pickles. Smooth and lightly pack them down, then spread with sour cream.
Step 10:

Top the pickle layer with the shredded chicken. Lightly pack it down and spread with sour cream. Cover the salad with plastic wrap and refrigerate for 30–40 minutes so it can set and soak.
Step 11:

Before serving, turn the salad out onto a plate of the right size and peel off the plastic wrap. If you used a ring mold instead, the layers will be in the reverse order.
Step 12:

Grate the hard cheese on the medium side.
Step 13:

Lightly spread the top of the salad with sour cream and sprinkle it evenly with the grated cheese.
Step 14:

Garnish the top however you like. I used cranberries and fresh dill. Enjoy!

You can swap the chicken for turkey or any other meat you like. Keep in mind the cooking time and calorie count will change.
Only make layered salads with fully chilled ingredients. Made from warm ones, the salad can spoil quickly.