Easy Chicken and Pickle Salad

Delicious, satisfying and beautiful, made from simple ingredients! Salad with chicken and pickles is very easy to prepare; even the most inexperienced cook can handle it. This is one of those dishes that can be served not only on weekdays, but also on a holiday table, and it is made from ingredients available to everyone.
cook time: 1h 30 min
Noah Merrick
Easy Chicken and Pickle Salad

Nutrition Facts (per serving)

92
Calories
6g
Fat
5g
Carbs
6g
Protein

Ingredients (8 portions)

Basic:

Salt to taste
Ground black pepper to taste
Sour cream 150 g
Chicken breasts (fillet) 300 g
Carrot (cleaned) 300 g
Bulb onions (purified) 300 g
Vegetable oil 50 ml
Salted cucumbers 300 g
Green pea (canned) 150 g

Recipe instructions

Step 1

Step 1
How to make a salad with chicken and pickles? Prepare all the necessary ingredients. As a rule, breast fillet is used for this salad, but you can use another part of the chicken. The weight in the recipe is for already peeled vegetables. Use unscented vegetable oil. It is better not to take very large cucumbers; they are looser, waterier and have large seeds. I advise you to take proven peas; the taste of the entire salad greatly depends on its taste.

Step 2

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 burn yourself, pour half of the vegetable oil into it and add the chopped onion. Fry over low heat, stirring occasionally, for about 10 minutes. The onion should become soft and glassy; no need to fry until golden brown. Place the onion in a sieve to drain the oil.

Step 3

Step 3
Peel the carrots, rinse them, grate them using a Korean carrot grater or, like me, cut them into strips. This cutting will preserve the taste and prevent the carrots from absorbing a lot of oil when frying. Fry the carrots, stirring occasionally, until soft in the same pan as the onions. Add oil if necessary. It took me about 12 minutes on low heat.

Step 4

Step 4
Rinse the chicken fillet under running water, place in a saucepan with lightly salted water and bring to a boil. Do not forget that cucumbers and peas are salted, 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 pea-sized cubes.

Step 5

Step 5
Cut the pickled cucumbers into strips like carrots. Then, lightly squeezing, transfer to a colander or sieve to remove the brine. Excess liquid can make the salad watery — it will look sloppy and spoil its taste.

Step 6

Step 6
Be sure to drain all the liquid from the peas. When all the ingredients are prepared, assemble the salad. You can mix everything in a deep bowl, or you can lay it out in layers, grease each layer with sour cream. If necessary, add salt and pepper. For my taste, there was enough salt from the cucumbers, so I didn’t add more salt.

Step 7

Step 7
I layered the salad in the following order: onion, chicken, peas, cucumber and carrots. Bon appetit!

Additional rubrics

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