Ingredients:

• Chicken thighs (boneless) – 400 g
• Fresh carrots – 300 g, grated
• Onion – 250 g (about 2 medium onions), finely chopped
• Pickled cucumbers – 200 g, diced
• Garlic – 2 cloves, minced
• Fresh parsley – 10 g, chopped
• Mayonnaise – 2 tablespoons
• Vegetable oil – 3 tablespoons
• Lemon juice – 1 tablespoon
• Water – 1.5 liters
• Ground black pepper – 1/3 teaspoon
• Salt – 1.5 teaspoons

Step-by-Step Instructions:

Step 1: Cook the Chicken Thighs

1. Boil the Chicken: Fill a medium-sized pot with 1.5 liters of water and bring it to a boil. Add 1 teaspoon of salt and 400 g of boneless chicken thighs. Reduce the heat to low and simmer the chicken for about 20-25 minutes, or until fully cooked. Once cooked, remove the chicken from the pot and allow it to cool slightly.
2. Shred the Chicken: After the chicken has cooled, use your hands or two forks to shred it into thin strips. Set the shredded chicken aside for later.

Step 2: Prepare the Vegetables

1. Sauté the Onion: In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the finely chopped onion (250 g) and cook for 5-7 minutes, or until the onion becomes soft and golden brown. Stir occasionally to prevent burning. Remove from heat and let it cool.
2. Sauté the Carrots: In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add 300 g of grated carrots and cook for about 5-7 minutes until the carrots soften and become slightly caramelized. Once done, remove from heat and let them cool.

Step 3: Combine the Ingredients

1. Dice the Pickles: While the vegetables are cooling, dice 200 g of pickled cucumbers into small pieces.
2. Mix the Ingredients: In a large mixing bowl, combine the shredded chicken, sautéed onions, sautéed carrots, and diced pickles. Add 2 minced garlic cloves for extra flavor.
3. Add the Dressing: In a small bowl, mix 2 tablespoons of mayonnaise with 1 tablespoon of lemon juice. Pour this dressing over the salad and toss everything together until well combined.

Step 4: Season and Garnish

1. Season the Salad: Add 1/3 teaspoon of ground black pepper and the remaining 1/2 teaspoon of salt (or to taste) to the salad. Mix everything well to distribute the seasoning evenly.
2. Garnish with Parsley: Chop 10 g of fresh parsley and sprinkle it over the salad for a burst of color and freshness.

Step 5: Chill and Serve

1. Chill the Salad: For the best flavor, refrigerate the “Obzhorka” salad for at least 30 minutes to allow the ingredients to meld together.
2. Serve: Once chilled, transfer the salad to a serving bowl or platter. You can serve it as a side dish or as the main course, paired with bread or your favorite side dishes.

Cooking Tips:

• Shredding the Chicken: To make shredding the chicken easier, you can use a hand mixer or food processor on a low setting. This method is quicker and provides a more uniform texture.
• Vegetable Oil: If you want to add more depth of flavor to the sautéed vegetables, you can use olive oil instead of regular vegetable oil.
• Mayonnaise Substitute: For a lighter version, you can substitute mayonnaise with Greek yogurt or sour cream, which will still give a creamy texture but with fewer calories.
• Customizing the Salad: Feel free to add other ingredients like chopped bell peppers, corn, or boiled eggs to customize the salad to your taste.
• Pickles: You can use either dill pickles or sweet pickles, depending on your preference. Dill pickles will give the salad a more savory and tangy flavor, while sweet pickles will add a subtle sweetness.

Storage:

• Refrigeration: Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making the salad even tastier the next day.
• Freezing: It is not recommended to freeze this salad as the mayonnaise and vegetables may become watery and lose their texture after thawing.

Nutritional Facts (Per Serving, Based on 4 Servings):

• Calories: 320-350 kcal
• Protein: 22-25 g
• Fat: 22-24 g
• Carbohydrates: 12-15 g
• Fiber: 3-4 g
• Sodium: 800-900 mg

This salad is rich in protein from the chicken and offers a good balance of healthy fats and carbohydrates from the vegetables and mayonnaise. The use of fresh parsley and lemon juice adds a fresh, zesty note, while the pickles give a pleasant tanginess.

Frequently Asked Questions (FAQs):

1. Can I use chicken breast instead of thighs? Yes, you can substitute chicken thighs with chicken breast if you prefer a leaner option. However, chicken thighs are juicier and add more flavor to the salad.

2. Can I prepare this salad in advance? Absolutely! This salad actually tastes better when made ahead of time as it allows the flavors to meld. You can prepare it the day before and store it in the refrigerator until you’re ready to serve.

3. What other dressings can I use? If you’re not a fan of mayonnaise, you can use sour cream, Greek yogurt, or a combination of both. Adding a touch of mustard to the dressing can also give the salad an extra kick.

4. How do I make the salad spicier? To make the salad spicier, you can add a pinch of chili flakes or a finely chopped chili pepper to the mix. You can also increase the amount of black pepper for a more subtle heat.

5. What can I serve with this salad? “Obzhorka” salad pairs well with crusty bread, boiled potatoes, or rice. It also makes a great side dish for roasted meats or fish.

Conclusion:

“Obzhorka” Salad is a flavorful and versatile dish that can be enjoyed both as an everyday meal or as part of a festive spread. The tender chicken, crunchy vegetables, tangy pickles, and creamy garlic-mayo dressing come together to create a harmonious blend of flavors and textures. The salad is easy to prepare, and with a few simple ingredients, it offers a satisfying and nutritious option for any occasion. Whether you’re serving it at a family dinner or bringing it to a potluck, this salad is sure to be a hit with everyone. Enjoy the freshness and heartiness of this delightful salad!