Classic Gluttony salad with chicken and pickles

Simple, fast and delicious, a holiday every day! Gluttony salad with chicken and pickles has a rich, interesting taste. For its preparation, ordinary products are used, which are always in the refrigerator. Even a novice cook can do it, the process is simple and understandable.

Ropotushka

Recipe author

Classic Gluttony salad with chicken and salted cucumbers

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Pickled cucumbers (medium size)

Chicken fillet

300

Carrots (large)

Onion (large)

Dill

Mayonnaise

Vegetable oil

Bay leaf

Peppercorns

Ground black pepper

to taste

Table salt

to taste

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

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make a Gluttony salad with chicken and pickles? Prepare all the necessary ingredients. I took the breast fillet, but you can use another part of the chicken. Take large carrots and onions. Use odorless vegetable oil. Cucumbers are better to take medium-sized, they are not too watery.
Step 2:
Boil the chicken fillet. How to boil chicken fillet? Rinse it under running water, put it in a saucepan with slightly salted cold water, add bay leaf and pepper. Bring to a boil and cook over medium heat for 20 minutes after boiling. Then drain the water, and cool the chicken fillet completely.
Step 3:
Peel, rinse and cut the onion into small cubes. Heat a frying pan, carefully, so as not to get burned, pour vegetable oil on it and transfer the chopped onion. Fry over medium heat, stirring occasionally, for about 2 minutes.
Step 4:
Peel, rinse and grate the carrots on a coarse grater. When the onion has become softer and started to turn golden, add the carrots. Be sure to stir so that the vegetables are evenly fried, become soft and do not dry out.
Step 5:
Fry for about 5 minutes. Completely cool the fried vegetables.
Step 6:
Cut the pickles into small cubes.
Step 7:
Cut the cooled chicken fillet into small cubes, like cucumbers.
Step 8:
Remove the stiff stems and flaccid leaves from the dill greens, rinse, dry and finely chop. In a convenient container, combine all the prepared ingredients: chicken meat, fried vegetables, pickled cucumbers and dill. Season the salad with mayonnaise and mix. It is better to prepare mayonnaise yourself. It will be tastier and healthier. See here interesting recipes for homemade mayonnaise. If necessary, add salt and pepper.

Chicken can be replaced with turkey or any other type of meat at your request. But keep in mind that in this case, the cooking time and calorie content of the dish will change.

The salad will look nice and neat if you cut all the ingredients into pieces of the same size and shape (for example, cubes).

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.