Chicken, Cheese, and Pickle Salad

Everyone will love this hearty and delicious chicken salad! This salad is a worthy replacement for traditional meat salads on the holiday and daily table. The most affordable products and well-balanced taste are the distinctive features of this dish!
cook time: 40 min
Hazel Farrow
Chicken, Cheese, and Pickle Salad

Nutrition Facts (per serving)

132
Calories
8g
Fat
1g
Carbs
13g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Eggs 2 pc
Hard cheese 100 g
Chicken breasts 1 pc
Pickles 2 pc
Mayonnaise 1 tbsp

Recipe instructions

Step 1

Step 1
How to make Salad with chicken and pickled cucumbers? Prepare all the necessary products. Take larger eggs, preferably homemade or eggs. Pickled cucumbers can be replaced with pickled cucumbers. Any cheese, but preferably not soft, but hard and semi-hard varieties, so that it can be grated.

Step 2

Step 2
Wash the cucumbers, cut off the “butts” and cut into small cubes. Grate the cheese on a medium grater.

Step 3

Step 3
Boil the chicken, if it is raw, for about 20 minutes after boiling in salted water. Then cool and cut into small cubes.

Step 4

Step 4
Boil the eggs hard, usually 8-10 minutes after boiling. Pour ice water over the eggs — this procedure will help you easily peel them later. Cut the eggs into small cubes.

Step 5

Step 5
Mix all ingredients. Lightly salt the salad. When adding salt, keep in mind that mayonnaise is also quite salty.

Step 6

Step 6
Add mayonnaise. I recommend not using commercially produced mayonnaise — it is not very healthy. Itʼs best if you season the salad with your own homemade mayonnaise. If you are generally opposed to any mayonnaise, then it is quite possible to use sour cream of any fat content. Those who love healthier dishes can season this salad with light, natural-tasting yoghurt.

Step 7

Step 7
The salad is tasty and self-sufficient. Suitable for both the festive table and daily meals. Bon appetit!

Additional rubrics

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