russian salad

The Perfect Russian Salad Recipe – A Symphony of Flavors in Every Bite

Chicken salad Chicken or Russian salad is a very popular traditional salad of Russian cuisine. It is also known as Oliver Salad and has gained immense fame due to its high nutritional value in European and Latin American countries and South Asia. 

The Russian salad recipe is served as an appetizer or appetizer before a full course. It is prepared with some healthy vegetables and mayonnaise etc. It is an easy and a quick salad recipe that you can prepare for house parties and is often found on the menus of many restaurants.

Ingredients for Russian Salad

For the salad:
  • 1 pound raw, boneless, skinless chicken breasts, cut into 2 1/2-inch pieces (or 2 to 3 cups cooked chicken)
  • 2 celery ribs, chopped
  • 1/2 red pepper, seeded and chopped
  • 4 to 6 green olives, pitted and chopped
  • 1/4 cup chopped red onion
  • 1/2 to 1 apple, cored and sliced
  • 1/3 head of iceberg lettuce, sliced and chopped
  • Dried fruit (to taste)
For the dressing:
  • 5 spoons of mayonnaise
  • 1 tablespoon plum preserves or any sweet berry preserves (or a little honey)
  • 2 teaspoons of freshly squeezed lemon juice
  • Salt and pepper to taste

How to Make Russian Salad or Chicken Salad Chick

  1. Poach the chicken (omit if using already cooked chicken):

Bring a big Pot of well-salted water (1 tablespoon of salt) and boil. Add the chicken breasts (cut into pieces) and return the water to a boil. Then turn off the heat and cover the pot. Let the chicken rest (time) for 15 minutes or longer while you prepare everything else.

  1. Prepare the dressing:

In a large bowl, prepare the chicken salad dressing. Mix mayonnaise, preserves and lemon juice. Taste the right balance of sweetness and acidity. The dressing should not be too sweet or too sour.

Add more preserves or lemon juice until desired balance is reached. Add salt and pepper to taste.

  1. Stir in the chopped celery, bell pepper, olives, red onion and apple
  2. Cut the chicken into cubes, mix with the dressing and vegetables:

Remove the chicken from the poaching water and dice it. (Or dice up already cooked chicken if that’s what you’re using for this salad.) Toss with dressing and vegetables.

  1. Add the salad:

At this point, you can get a head start. When ready to serve, add chopped and chopped iceberg lettuce.

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