Chicken and Pickled Cucumber Salad
The salad will look neat and elegant if all ingredients are cut into equal-sized pieces (like cubes).
Updated : 06 June, 2025
Easy
About 30 min.
Ingredients
230 grams
Chicken fillet
2
Eggs
0.5
Onions
100 grams
Pickled cucumbers
0.5
Bell pepper
1
Tomato
7 grams
Parsley
1 tablespoon
Vegetable oil
to taste
Salt
0.5 teaspoon
Dry spices
2 tablespoon
Mayonnaise
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
I’m using chicken breast, but any part of the chicken—like thighs or drumsticks—will work.
Step 2
Rinse the chicken breast and pat it dry well. Cut it into small cubes. Add salt and any spices you like, then mix well.
Step 3
Heat some vegetable oil in a skillet over medium-high heat. Fry the chicken pieces until golden brown on all sides, turning occasionally. Remove from pan and let cool.
Step 4
Peel and rinse the onion, then dice it finely. You can use either red or white onion.
Step 5
To remove bitterness from the onion, pour boiling water over it and let it sit until cool. Then strain using a sieve.
Step 6
Wash, dry, and finely chop the parsley. Dill can also be used.
Step 7
Wash and dry the bell pepper. Remove the stem and seeds. Dice the pepper into small cubes.
Step 8
Boil the eggs until hard-boiled (about 9–10 minutes). Once cooked, peel and dice them.
Step 9
Wash the tomato and dice it as well. Choose firm, juicy tomatoes—soft ones will lose shape and make the salad mushy.
Step 10
Dice the pickled cucumbers the same way.
Step 11
In a large salad bowl, combine all prepared ingredients: chicken, eggs, pickled cucumbers, onion, bell pepper, tomato, and herbs. Add mayonnaise to taste and mix. You can also use sour cream or plain yogurt instead—or mix them with mayo to reduce calories.
Step 12
Serve the chicken and pickled cucumber salad. Enjoy!