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.
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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:
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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.
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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.
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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.
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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.
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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.
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