Main Page
Festive table
Salad with chicken and pickled cucumbers

Chicken Salad with Pickles

A hearty, delicious chicken salad everyone will love! It's a worthy stand-in for the usual meat salads, whether on a holiday table or an everyday one. The most budget-friendly ingredients and a nicely balanced flavor are what set this dish apart!

Natalia Tsybulskaya

Recipe author

Salad with chicken and pickled cucumbers

Composition / ingredients

Servings:

Chicken breast

Pickles

Eggs

Mayonnaise

Hard cheese

100

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 59 % 13 g

Fats 36 % 8 g

Carbohydrates 5 % 1 g

132 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make chicken salad with pickles? Gather all the ingredients. Use large eggs, ideally farm-fresh. You can swap the pickles for any brined cucumbers. Use any cheese you like, but choose a firm or semi-firm variety so you can grate it.
Step 2:

Wash the pickles, trim off the ends, and cut them into small cubes. Grate the cheese on the medium holes.
Step 3:

If the chicken is raw, boil it in salted water for about 20 minutes after it comes to a boil. Then cool it and cut it into small cubes.
Step 4:

Hard-boil the eggs—usually 8-10 minutes after the water boils. Run cold water over them; this makes them easier to peel. Cut the eggs into small cubes.
Step 5:

Mix all the ingredients together. Add a little salt, keeping in mind that mayonnaise is already fairly salty.
Step 6:

Add the mayonnaise. I'd suggest skipping store-bought mayo—it isn't the healthiest—and dressing the salad with homemade mayonnaise instead. If you'd rather avoid mayo altogether, sour cream of any fat content works well, and for a lighter option, you can use plain yogurt.
Step 7:

The salad is tasty and satisfying on its own. It works for a holiday table or an everyday meal. Enjoy!

Lately, when picking a salad for a celebration, I go for simpler recipes with everyday ingredients. This one has already won over my whole household. I replaced Olivier with it on the New Year's table without a second thought, and I make it often for family lunches and dinners. I'd suggest saving this one to your recipe collection. Enjoy!
It's better to make the mayonnaise yourself—it'll be tastier and healthier; there are some good homemade mayo recipes out there. You can also dress the salad with sour cream or plain yogurt instead of mayo, on their own or mixed with mayo in any ratio you like, which cuts down the calories.