Rediscover a classic with this long-forgotten salad that combines simple, wholesome ingredients into a dish bursting with flavor and texture. This salad is a perfect balance of savory chicken, crisp vegetables, and a tangy, creamy dressing that offers a refreshing alternative to the usual mayonnaise-laden salads. The use of olive oil, sour cream, and mustard gives this salad a lighter feel while still delivering on taste. It’s an ideal dish for those who crave something both nutritious and satisfying, whether as a main course or a side dish.

Full Recipe:

Ingredients:

250-300 grams pickled cucumbers: The pickled cucumbers are key to adding a delightful tangy crunch to the salad. Their acidity cuts through the richness of the other ingredients, creating a balanced flavor profile.
400 grams cooked chicken fillet: A protein-packed base, the chicken provides a hearty and filling element. You can use leftover chicken or cook it fresh for this recipe.

3 boiled carrots: Carrots bring a natural sweetness and vibrant orange color, adding not only taste but also a visual appeal to the salad.
4 boiled eggs, yolks separated: Eggs are a great source of protein and healthy fats. The yolks are used to create a creamy dressing, while the whites add texture to the salad.
1/2 teaspoon salt: Enhances the natural flavors of all the ingredients.

3 tablespoons olive oil: Olive oil adds a rich, smooth texture to the dressing and is a healthier alternative to mayonnaise.
3 tablespoons sour cream: Sour cream contributes a creamy texture with a slight tang, balancing the richness of the olive oil and the sharpness of the mustard.
1 tablespoon American mustard: Mustard adds a zesty kick to the dressing, bringing a sharpness that elevates the overall flavor.

A bunch of fresh dill: Fresh dill is aromatic and slightly sweet, adding a fresh, herbaceous note that complements the other flavors perfectly.

Instructions:

1. Prepare the Ingredients:

Cook the Chicken: Start by cooking the chicken fillet. You can poach it in water seasoned with salt, pepper, and a bay leaf, or bake it in the oven until fully cooked. If you’re using leftover chicken, make sure it’s shredded or chopped into bite-sized pieces. The chicken should be tender and easy to chew, ensuring it blends well with the other ingredients.

Boil the Vegetables: While the chicken is cooking, bring a pot of water to a boil and cook the carrots until they are tender. Boil the eggs in a separate pot until hard, about 10 minutes. Once boiled, immediately transfer the eggs to an ice bath to stop the cooking process and make them easier to peel.
Prepare the Pickles: Dice the pickled cucumbers into small cubes. This step is crucial because the size of the pieces will affect the overall texture of the salad. Smaller pieces will blend better with the other ingredients, ensuring you get a bit of that tangy flavor in every bite.

2. Chop and Mix:

Chop the Vegetables and Eggs: Dice the boiled carrots and egg whites into small, uniform pieces. Consistent chopping ensures that each bite of the salad contains a mix of flavors and textures.
Combine Ingredients: In a large mixing bowl, combine the chopped chicken, pickled cucumbers, carrots, and egg whites. Toss these ingredients gently to distribute them evenly throughout the salad.
Season: Sprinkle the mixture with 1/2 teaspoon of salt. Toss gently to ensure that the seasoning is evenly distributed. The salt will enhance the natural flavors of the vegetables and chicken.

3. Prepare the Dressing:

Mash the Egg Yolks: In a small bowl, mash the boiled egg yolks until they are completely smooth. The yolks will serve as the base for the creamy dressing.
Mix the Dressing: Add the 3 tablespoons of olive oil, 3 tablespoons of sour cream, and 1 tablespoon of American mustard to the mashed egg yolks. Stir until the dressing is smooth and well-blended. The combination of these ingredients creates a dressing that is creamy but not too heavy, with a slight tang from the mustard and sour cream.

4. Combine and Serve:

Dress the Salad: Pour the prepared dressing over the salad ingredients in the large mixing bowl. Toss everything together gently but thoroughly, making sure that every piece is coated with the dressing. This ensures that each bite is flavorful and satisfying.
Add Fresh Dill: Finely chop the fresh dill and sprinkle it over the top of the salad. Dill adds a fresh, bright flavor that pairs well with the tangy dressing and the savory chicken. Give the salad one final toss to incorporate the dill evenly throughout.

Serve Immediately or Chill: This salad is delicious served immediately at room temperature, but it can also be chilled in the refrigerator for a few hours. Chilling allows the flavors to meld together, making the salad even more flavorful.

Serving Suggestions:

As a Main Dish: Serve the salad as a light main course, accompanied by crusty bread or a side of roasted vegetables. It’s filling enough to be a meal on its own, especially if you’re looking for something light yet satisfying.
As a Side Dish: This salad also makes an excellent side dish for grilled meats or fish. Its tangy and creamy flavors complement the richness of grilled or roasted dishes perfectly.

For Picnics or Potlucks: Since this salad doesn’t contain mayonnaise, it’s a great option for outdoor gatherings like picnics or potlucks, where refrigeration might be limited. It holds up well at room temperature and can be prepared in advance.

Cooking Tips:

Experiment with Vegetables: Feel free to add other vegetables such as bell peppers, celery, or radishes for extra crunch and flavor. You can also swap the pickled cucumbers for fresh cucumbers if you prefer a milder taste.
Adjust the Dressing: If you prefer a creamier salad, increase the amount of sour cream or add a spoonful of Greek yogurt. For a more tangy flavor, add an extra teaspoon of mustard or a splash of vinegar.

Make it Vegetarian: To make this salad vegetarian, you can replace the chicken with chickpeas or grilled tofu. Both options provide a good source of protein and will absorb the flavors of the dressing beautifully.

Storage Tips:

Refrigeration: Store any leftovers in an airtight container in the refrigerator. The salad will keep well for up to 3 days. Before serving, give it a quick toss to redistribute the dressing.
Make-Ahead: This salad is great for meal prep. You can prepare all the ingredients in advance and store them separately. Mix the salad just before serving to keep it fresh and crunchy.

Nutritional Benefits:

Chicken: Provides lean protein, essential for muscle repair and overall health.
Carrots: Rich in beta-carotene, fiber, and antioxidants, which are good for your vision and immune system.
Eggs: A great source of high-quality protein, vitamins, and minerals.

Pickled Cucumbers: Low in calories and provide a good source of probiotics, which are beneficial for gut health.
Dill: Contains antioxidants and essential vitamins, and adds a burst of fresh flavor.

Possible Questions:

Can I use other types of pickles? Yes, you can use any type of pickled vegetables that you prefer, such as pickled beets or pickled onions, to add different flavors and textures to the salad.

What can I substitute for sour cream? If you don’t have sour cream, you can use Greek yogurt or even a dairy-free yogurt to maintain the creaminess of the dressing.
Can I make this salad ahead of time? Absolutely! The flavors only get better as the salad sits, so making it a few hours or even a day in advance is a great idea.

Conclusion:

This long-forgotten salad recipe is a delicious reminder that simple ingredients can create something truly special. The combination of savory chicken, crunchy vegetables, and a tangy, creamy dressing makes this salad both satisfying and refreshing. It’s a versatile dish that can be enjoyed as a main course, a side dish, or even a light lunch. Plus, without the heaviness of mayonnaise, it’s a lighter option that’s still full of flavor. Perfect for any occasion, this salad is sure to become a favorite in your kitchen.