Salad with chicken and pickles

Delicious, hearty and beautiful salad of simple products. Layered salad with chicken and pickles is very easy to prepare, even the most inexperienced cook will cope. This salad is one of those that can be served not only as a supplement, but also as an independent dish.

Ropotushka

The author of the recipe

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Composition / ingredients

Servings:

Chicken breasts (fillet)

300

Carrots (cleaned)

300

Pickles

300

Onion (cleaned)

300

Green peas (canned)

150

Sour cream

150

Vegetable oil

Salt

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 6 g

Fats 35 % 6 g

Carbohydrates 29 % 5 g

92 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
How to make a salad with chicken and pickles? Prepare all the necessary ingredients. As a rule, breast fillets are used for this salad, but you can also take another part of the chicken. The weight of the already peeled vegetables is indicated in the recipe. Use odorless vegetable oil. It is better not to take very large cucumbers, they are more loose, watery and with large seeds. I advise you to take a proven pea, the taste of the whole salad strongly depends on its taste.
Step 2:
Peel the onion, rinse and cut into half rings, if the onion is large - into quarters. Heat a frying pan, carefully, so as not to get burned, pour half of the vegetable oil on it and transfer the chopped onion. Fry over low heat, stirring occasionally, for about 10 minutes. Onions should become soft and glassy, no need to fry until golden brown. Transfer the onion to a sieve to drain the oil.
Step 3:
Peel, rinse, grate carrots for Korean carrots or, like me, cut into strips. Such slicing will preserve the taste and will not allow carrots to absorb a lot of oil when frying. Fry the carrots, stirring occasionally, until soft in the same pan as the onion. Add oil if necessary. It took me about 12 minutes on a small fire.
Step 4:
Rinse the chicken fillet under running water, put it in a saucepan with lightly salted water and bring to a boil. Do not forget that cucumbers and peas are salty, so it is better to salt the water very carefully. Cook over medium heat for 20 minutes after boiling. Then drain the water, and cool the chicken fillet completely. Cut into cubes the size of a pea.
Step 5:
Cut the pickles into strips like carrots, then, after squeezing them out slightly, transfer them to a colander or sieve so that the brine leaves. Excess liquid can make the salad watery - it will look sloppy and spoil its taste.
Step 6:
Be sure to drain all the liquid from the peas. When all the ingredients are ready, assemble the salad. You can mix everything in a deep bowl, or you can put it in layers, lubricate each layer with sour cream. If necessary, add salt and pepper. For my taste, there was enough salt from cucumbers, so I did not add salt.
Step 7:
I laid out the salad layers in the following sequence: onion, chicken, peas, cucumber and carrot.

I always make a large portion of this salad, since everyone in our family loves it. Despite the simplicity of the ingredients, it is very tasty.

Instead of sour cream, the salad can be seasoned with mayonnaise, which is better to cook yourself. My husband likes it more with mayonnaise.

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

Keep in mind that the final result in this dish also depends on how you chop the carrots: grated carrots will turn into mush during heat treatment and mix evenly with the rest of the ingredients, cut into strips or cubes will retain their shape.

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.