Chicken and Pickled Cucumber Salad
Tasty, filling, and beautiful - made from simple ingredients! Chicken and pickled cucumber salad is very easy to prepare; even a beginner can handle it. It’s one of those dishes you can serve both on weekdays and on a festive table, and it’s made from ingredients everyone can get.
Updated : 13 February, 2026
Easy
About 20 min.
Ingredients
300 grams
Chicken breasts
300 grams
Carrot
300 grams
Salted cucumbers
300 grams
Onions
150 grams
Green peas
150 grams
Sour cream
50 milliliters
Vegetable oil
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make chicken and pickled cucumber salad? Prepare all the necessary ingredients. Usually chicken breast fillet is used, but you can use other parts of the chicken too. The weight in the recipe is for vegetables after peeling. Use neutral vegetable oil (no strong smell). It’s better not to use very large cucumbers - they tend to be softer, watery, and have large seeds. Choose a good brand of peas, since their taste greatly affects the whole salad.
Step 2
Peel the onion, rinse it, and slice into half-rings; if the onion is large, cut into quarter-rings. Heat a skillet and, carefully, pour in half of the vegetable oil. Add the chopped onion. Fry over low heat, stirring occasionally, for about 10 minutes. The onion should become soft and translucent; it doesn’t need to brown. Transfer the onion to a sieve to drain off the oil.
Step 3
Peel the carrot, rinse it, and either grate it on a Korean-style carrot grater or, like I did, cut it into thin matchsticks. This cut keeps the flavor and prevents the carrot from absorbing too much oil while frying. Fry the carrot on the same skillet as the onion, stirring occasionally, until soft. Add more oil if needed. Over low heat it took me about 12 minutes.
Step 4
Rinse the chicken fillet under running water, place it in a pot with lightly salted water, and bring to a boil. Remember the cucumbers and peas are salty, so salt the water very lightly. Simmer over medium heat for 20 minutes after it comes to a boil. Then drain the water and let the chicken cool completely. Cut into pea-size cubes.
Step 5
Cut the pickled cucumbers into matchsticks like the carrot. Then lightly squeeze them and transfer to a colander or sieve so the brine drains off. Excess liquid can make the salad watery - it will look messy and the taste will suffer.
Step 6
Be sure to drain all the liquid from the peas. When all ingredients are ready, assemble the salad. You can mix everything in a deep bowl, or layer it, spreading sour cream on each layer. If needed, add salt and pepper. For me, the salt from the cucumbers was enough, so I didn’t add any extra salt.
Step 7
I layered the salad in this order: onion, chicken, peas, cucumber, and carrot. Enjoy your meal!
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