This Chicken and Pickled Cucumber Salad is a savory and tangy dish that makes for a refreshing appetizer or a light meal. With tender pieces of chicken, the crispness of pickled cucumbers, and the richness of a creamy mustard dressing, this salad combines a variety of textures and flavors that come together beautifully. The addition of boiled carrots and eggs adds depth and nutrition, making it a complete and satisfying dish. This recipe is perfect for lunch, dinner, or as a side dish at family gatherings.
Preparation Time
- Prep time: 15 minutes
- Cooking time: 10 minutes
- Total time: 25 minutes
- Servings: 4 servings
Ingredients
- 250-300 grams pickled cucumbers
- 400 grams cooked chicken fillet
- 3 boiled carrots
- 4 boiled eggs (yolks separated)
- 1/2 teaspoon salt
- 3 tablespoons olive oil
- 3 tablespoons sour cream
- 1 tablespoon American mustard
- A bunch of fresh dill
Directions
Step 1: Prepare the Ingredients
- Slice the pickled cucumbers into thin rounds and set them aside.
- Dice the cooked chicken fillet into bite-sized pieces.
- Grate the boiled carrots using a grater for a smooth texture.
- Chop the boiled egg whites into small cubes and set aside the egg yolks for the dressing.
Step 2: Assemble the Salad 5. In a large mixing bowl, combine the sliced pickled cucumbers, diced chicken fillet, grated carrots, and chopped egg whites. 6. Season the salad with salt according to taste and mix gently.
Step 3: Make the Dressing 7. In a separate small bowl, mash the egg yolks with a fork until smooth. 8. Add the olive oil, sour cream, and American mustard to the mashed egg yolks. 9. Mix everything together until the dressing is smooth and creamy.
Step 4: Combine and Garnish 10. Pour the prepared dressing over the salad ingredients in the mixing bowl. 11. Chop the fresh dill finely and add it to the salad for a burst of freshness. 12. Gently toss all the ingredients together until the salad is evenly coated with the dressing.
Step 5: Serve and Enjoy 13. Transfer the chicken and pickled cucumber salad to a serving dish. 14. Garnish with additional dill leaves on top for a final touch. 15. Serve the salad chilled as a delicious and flavorful appetizer or light meal.
Serving Suggestions
- As a Side Dish: This salad pairs wonderfully with grilled meats, sandwiches, or a hearty main course.
- With Fresh Bread: Serve with crusty bread or pita for a more filling meal.
- On Its Own: Enjoy this salad as a light lunch or dinner on its own, especially during warm weather.
Cooking Tips
- Pickled Cucumbers: Make sure to use pickled cucumbers for that perfect tangy contrast with the creamy dressing.
- Chicken Alternatives: You can substitute the chicken with turkey or even tofu for a vegetarian version.
- Customize the Dressing: Feel free to adjust the amount of mustard or sour cream based on your preference for tanginess and creaminess.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. The salad may become slightly more tangy as it sits.
Nutritional Benefits
- Chicken: A great source of lean protein that supports muscle growth and maintenance.
- Pickled Cucumbers: Low in calories, pickled cucumbers provide a good source of vitamins A and K, which are important for immune function and bone health.
- Carrots: Rich in beta-carotene, which is beneficial for eye health, and also provides fiber.
- Eggs: Packed with protein, eggs are also rich in vitamin D and essential minerals like zinc and iron.
- Dill: A great source of antioxidants and vitamins, dill adds a fresh, herby flavor to the salad.
Dietary Information
- Contains dairy and eggs.
- Gluten-Free Option: This salad is naturally gluten-free.
- Vegetarian Option: To make this salad vegetarian, substitute the chicken with tofu or another plant-based protein.
Nutritional Facts (Per Serving)
- Calories: 250 kcal
- Carbohydrates: 12g
- Protein: 18g
- Fat: 18g
- Fiber: 3g
- Sugar: 4g
- Sodium: 600mg
Why You’ll Love This Recipe
This Chicken and Pickled Cucumber Salad is a perfect balance of creamy, tangy, and savory flavors. The tender chicken, crunchy cucumbers, and rich dressing make for a satisfying and healthy meal. Plus, it’s easy to prepare and can be enjoyed on its own or as a side to your favorite dishes. Whether you’re craving something light or simply need a refreshing meal, this salad is sure to hit the spot.
Conclusion
This Chicken and Pickled Cucumber Salad is a delicious and nutritious dish that’s perfect for any occasion. With its fresh ingredients, creamy dressing, and balanced flavors, it’s a great choice for a light meal, appetizer, or side dish. The combination of protein, fiber, and healthy fats makes it not only tasty but also beneficial for your health. Enjoy it as part of your next meal and let it become a staple in your recipe collection.
Frequently Asked Questions
-
Can I make this salad ahead of time?
Yes, you can prepare this salad in advance and refrigerate it for up to 2 days. Just keep the dressing separate until you’re ready to serve. -
Can I use fresh cucumbers instead of pickled?
While pickled cucumbers provide a tangy contrast to the creamy dressing, you can use fresh cucumbers if you prefer a milder flavor. -
Can I add other vegetables to this salad?
Absolutely! Feel free to add bell peppers, celery, or other vegetables to enhance the flavor and texture. -
How do I make this salad vegan?
For a vegan version, use a plant-based yogurt or sour cream substitute and replace the chicken with tofu or chickpeas. -
Can I make this salad spicier?
Yes, you can add a bit of chopped chili or red pepper flakes to the dressing for a spicy kick. -
Can I substitute the mustard with something else?
Yes, you can substitute the mustard with a little bit of lemon juice or vinegar for added tanginess. -
How can I make this salad more filling?
Add some quinoa, beans, or avocado for extra texture and a heartier version of the salad. -
Can I use frozen carrots instead of boiled carrots?
Yes, you can use frozen carrots, but be sure to cook and drain them properly before adding them to the salad. -
How do I store leftover salad?
Store leftovers in an airtight container in the fridge for up to 2 days. The salad may become slightly more tangy as it sits. -
Can I use a different type of cheese?
Feel free to use a different cheese, such as feta or goat cheese, if you prefer.