This Chicken Salad with Pickled Onions, Cucumbers, and Eggs is a delightful combination of tender boiled chicken, fresh cucumber, and hard-boiled eggs, brought together with a creamy mayonnaise dressing. What makes this salad stand out is the addition of pickled onions, which add a tangy, slightly sweet flavor that balances the richness of the other ingredients. The salad is topped with grated cheese and a sprinkle of fresh green onions for added texture and flavor. It’s a simple yet flavorful dish, perfect for serving as a light lunch, dinner, or even as a festive appetizer.
Full Recipe
Ingredients:
For the Pickled Onions:
- Onion – 1 medium-sized, thinly sliced
- Salt – ½ tsp
- Sugar – 2 tbsp
- Vinegar (9%) – 4 tbsp
- Water – 150 ml
For the Salad:
- Boiled chicken breast – 2 medium breasts
- Cucumber – 1 large, fresh cucumber
- Eggs – 4 hard-boiled
- Cheese – 100g, grated (cheddar or your choice of semi-hard cheese)
- Green onions – a handful, chopped
- Salt – ½ tsp
- Black pepper – ⅓ tsp
- Mayonnaise – 3-4 tbsp
Steps:
1. Prepare the Pickled Onions:
- Slice the Onion: Start by thinly slicing 1 medium onion into rings or half-rings. The thin slices will absorb the pickling liquid more quickly and evenly.
- Make the Pickling Solution: In a small bowl, combine ½ tsp of salt, 2 tbsp of sugar, 4 tbsp of vinegar, and 150 ml of water. Stir until the sugar and salt dissolve completely.
- Pickle the Onion: Place the sliced onions in the pickling solution, ensuring they are fully submerged. Let them sit for at least 30 minutes to 1 hour, stirring occasionally. The onions will become soft, tangy, and slightly sweet. Set them aside while preparing the rest of the salad.
2. Prepare the Chicken:
- Boil the Chicken: Place the 2 chicken breasts in a pot of lightly salted water and bring to a boil. Cook the chicken for about 15-20 minutes or until fully cooked through. Once cooked, remove the chicken from the pot and let it cool. After cooling, shred the chicken into bite-sized pieces using your hands or two forks.
3. Prepare the Other Ingredients:
- Boil the Eggs: While the chicken is boiling, cook 4 eggs by placing them in a pot of cold water. Bring the water to a boil, then lower the heat and simmer the eggs for about 10 minutes. Once done, cool the eggs in cold water, peel them, and chop them into small pieces.
- Chop the Cucumber: Wash and chop the cucumber into small cubes. You can peel the cucumber if you prefer, but leaving the skin on adds color and texture to the salad.
- Grate the Cheese: Grate 100g of cheese. A semi-hard cheese like cheddar or gouda works well in this salad, but you can use any cheese that melts well and adds a creamy, slightly salty flavor.
- Chop the Green Onions: Finely chop a handful of green onions. These will add a fresh, mildly sharp flavor that complements the other ingredients.
4. Assemble the Salad:
- Combine the Ingredients: In a large mixing bowl, combine the shredded chicken, chopped cucumber, chopped eggs, grated cheese, and the pickled onions (drained). Add the green onions for a pop of color and freshness.
- Season the Salad: Add ½ tsp of salt and ⅓ tsp of black pepper to taste. Adjust the seasoning according to your preference.
- Add the Mayonnaise: Add 3-4 tablespoons of mayonnaise to the salad, mixing well to ensure all the ingredients are evenly coated. You can add more or less mayonnaise depending on how creamy you prefer the salad to be.
5. Serve:
- Chill the Salad (Optional): For the best flavor, cover the salad and refrigerate it for about 30 minutes before serving. This allows the flavors to meld together and creates a refreshing cold dish.
- Serve: Serve the salad chilled or at room temperature as a main dish or side. You can enjoy it on its own, with crusty bread, or as a filling for sandwiches or wraps.
Nutritional Facts (Per Serving – Approximate):
This is an approximate calculation based on dividing the salad into six servings.
- Calories: 290 kcal
- Protein: 25g
- Carbohydrates: 6g
- Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 185 mg
- Sodium: 550 mg
- Fiber: 1g
- Sugar: 4g
Frequently Asked Questions (FAQs):
1. Can I use other types of meat in this salad?
Yes, you can substitute the chicken with other cooked meats like turkey, ham, or even cooked beef. You can also make this salad with canned tuna or shredded rotisserie chicken for convenience.
2. What kind of cheese works best in this salad?
Cheddar, gouda, or Swiss cheese are all great choices. You can also use creamier cheeses like mozzarella for a milder flavor or opt for feta for a tangier bite.
3. Can I make this salad without mayonnaise?
If you prefer a lighter version, you can substitute mayonnaise with Greek yogurt or sour cream. You can also use a mix of mayonnaise and yogurt for a balanced creamy texture with fewer calories.
4. How long will this salad keep in the fridge?
This salad can be stored in an airtight container in the refrigerator for up to 3 days. However, the cucumber may release water over time, so it’s best enjoyed fresh.
5. Can I add other vegetables to this salad?
Yes, you can add vegetables like bell peppers, cherry tomatoes, or celery for more texture and flavor. Adjust the amount of mayonnaise and seasoning accordingly if you add more ingredients.
Tips for Making the Perfect Chicken Salad:
- Don’t Overcook the Chicken: Make sure to cook the chicken breasts just until they are done. Overcooked chicken can become dry and tough. If you want extra juicy chicken, you can poach it in broth or season the water with herbs and spices.
- Balance the Pickling Time: The pickled onions can be adjusted to your taste. For a milder flavor, pickle them for a shorter period. If you prefer a more intense flavor, you can leave them in the pickling solution for up to an hour or more.
- Chill for Better Flavor: While the salad can be eaten immediately, chilling it for about 30 minutes enhances the flavor and texture, making it even more refreshing.
- Customize the Seasoning: You can add other seasonings like paprika, cayenne pepper, or mustard powder to give the salad an extra kick. Adjust the salt and pepper to your liking.
Storage Tips:
- Refrigerate Leftovers: Store any leftover salad in an airtight container in the refrigerator for up to 3 days. Stir it before serving to redistribute the ingredients and dressing.
- Avoid Freezing: This salad does not freeze well due to the mayonnaise and fresh vegetables. Freezing may cause the ingredients to lose their texture and become watery upon thawing.
Conclusion:
This Chicken Salad with Pickled Onions, Cucumbers, and Eggs is a refreshing and flavorful dish that’s perfect for any occasion. The tender chicken, fresh cucumber, and rich eggs are complemented by the tangy, slightly sweet pickled onions and a creamy mayonnaise dressing. This salad is incredibly versatile—you can serve it as a light lunch, an appetizer, or even use it as a filling for sandwiches or wraps. The combination of textures and flavors makes it a satisfying and delicious dish that will quickly become a family favorite. Plus, it’s easy to prepare and can be customized to suit your tastes. Enjoy this salad fresh for a nutritious and satisfying meal!