A very simple and fresh recipe, great as an appetizer or main course, very practical because it can be made in advance. A tasty Russian salad enriched with chicken, dressed with a sauce slightly lighter than the classic one, thanks to yogurt. I used leftover roasted chicken, removing the skin and bones, but you can also use chicken breast, grilled or boiled with herbs. Try this recipe, it’s really delicious!
Here are some other ideas for you:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Cooking methods: Stove
- Seasonality: All seasons
- Energy 235.32 (Kcal)
- Carbohydrates 25.01 (g) of which sugars 5.20 (g)
- Proteins 16.03 (g)
- Fat 8.35 (g) of which saturated 2.38 (g)of which unsaturated 4.64 (g)
- Fibers 4.48 (g)
- Sodium 369.56 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.3 oz chicken (already cooked)
- 5.3 oz potatoes
- 3.5 oz carrots
- 2.5 oz frozen peas (or fresh)
- 2 tbsp green olives (pitted)
- 1 tbsp pickled onions
- 2.5 oz mayonnaise
- 1.8 oz plain natural yogurt
- herbs (to taste)
- extra virgin olive oil
- salt
- pepper
Tools
- Bowl
- Pot
- Colander
- Mixing Bowl
- Peeler
Preparation
Peel the potatoes and carrots, wash them and cut them into regular cubes.
Boil them in lightly salted water for 6-7 minutes, depending on the size.
Boil the peas in salted boiling water for 4-5 minutes.
Drain the vegetables and run them under cold water to stop the cooking.
Shred the chicken with your hands, or cut it into strips if you prefer. I used leftover roasted chicken, but you can also use just the breast, boiled or grilled.
Combine the vegetables and chicken in a bowl (1).
Add the olives and pickled onions (2). Optionally, you can add pickles, artichoke hearts, mixed pickled vegetables, or peppers in oil. Season with salt, pepper, extra virgin olive oil, and a few drops of lemon juice.
Now prepare the sauce: pour the mayonnaise, yogurt, and herbs like parsley, thyme, or others to your taste into a small bowl.
Mix well and combine the sauce with the other ingredients. Distribute it evenly, adding olive oil if needed.
Your Russian salad with chicken is ready, I recommend letting it rest in the refrigerator (in a closed container) for about an hour, so it will be tastier.
Advice and Notes
You can prepare the salad a few hours in advance, keeping it in the refrigerator.
You can enrich it with boiled eggs or diced cheese.
You can replace plain yogurt with more mayonnaise.
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