Capital Chicken Salad
A classic Russian chicken salad with boiled chicken, potatoes, hard-boiled egg, pickled and fresh cucumbers. Lighter in flavor than Olivier, with tender chicken.
- Time
- 55 min
- Serving
- 445 kcal
- Ingredients
- ≈ $1.02
- Protein
- 21 g
Ingredients
- 1 Chicken thighspack 900 g ≈ $3.99 85 g
- 2 Potatoes≈ $2.19 per kg 80 g
- 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 4 Pickled cucumberspack 680 g ≈ $3.20 30 g
- 5 Cucumbers≈ $3.67 per kg 40 g
- 6 Canned green peaspack 400 g ≈ $1.00 35 g
- 7 Mayonnaise 25 g
- 8 Salt 1 g
- 9 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Poach a chicken1 thigh in water with salt for 25–30 minutes until fully cooked—juices at the prick should run clear.
Boil potatoes2 in their skins for 20–25 minutes until tender, and hard-boil an egg for 9–10 minutes.
Cool the chicken1, potatoes2, and egg. Remove meat from the bone (if any) and chop into small cubes.
Cube the potatoes2, egg, pickled4 cucumber5, and fresh cucumber uniformly.
Drain green peas, then mix all ingredients with mayonnaise, salt, and black pepper.
Chill for 20 minutes before serving to set the salad.
Tips
- Why it works
- Cook the chicken until the juices run clear, so the meat stays moist and doesn't fall apart when you dice it. If the juices are pink, keep cooking for 5 more minutes.
- Substitutions
- Instead of mayonnaise, use sour cream with mustard (20 g sour cream + 5 g mustard) for a lighter salad. Replace the fresh cucumber with 40 g of radish for a tangy note.
- Common mistakes
- If the potato crumbles when you cut it, it is overcooked. Check it with a fork: it should go in easily without breaking the potato apart.
- Storing and reheating
- Keep in the fridge for 3 days. Heat in the microwave for 1–2 minutes, stirring first so the mayonnaise doesn't separate.
- Serve with
- Serve at a birthday with champagne or kvass to offset the heaviness of the mayonnaise.
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