Chicken Fillet and Cucumber Salad
Very simple and very tasty, made from affordable ingredients! This chicken fillet and cucumber salad can quickly feed family or guests when there’s no time for a more complex dish. The ingredients are always on hand. The result is a juicy, hearty, and very aromatic salad.
Updated : 27 August, 2025
Easy
About 45 min.
Ingredients
300 grams
Chicken fillet
200 grams
Cucumber
100 grams
Hard cheese
2
Eggs
7 grams
Dill
2 tablespoon
Mayonnaise
1 tablespoon
Vegetable oil
1 tablespoon
Dry spices
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use large eggs. If your eggs are small, take 3. You can adjust or replace the vegetable part to your taste. The chicken can also be replaced with another type of meat.
Step 2
Wash the chicken fillet, pat dry, and cut into small cubes. Season with spices and let marinate for 20 minutes. Instead of frying, you may boil or bake it in foil in the oven. You can also use smoked chicken.
Step 3
Heat vegetable oil in a skillet over high heat, add the chicken, and fry, stirring, until golden brown. You can cook the fillet whole, but cubed chicken turns out tastier, more tender, and aromatic, since each piece absorbs the spices evenly. Let the chicken cool before adding to the salad; otherwise, the cheese will melt.
Step 4
Wash and dry the cucumber. Cut it into small cubes. If the skin is not rough, damaged, or bitter, there’s no need to peel it.
Step 5
Boil the eggs until hard (about 10 minutes), cool, and peel. Cut into small cubes.
Step 6
Grate the cheese on a medium or fine grater. Any cheese works here - hard, semi-hard, soft, or mozzarella. The main thing is that it’s tasty, high quality, and without vegetable fat substitutes.
Step 7
Wash, dry, and finely chop the dill. You can replace dill with parsley or another herb to taste.
Step 8
In a salad bowl, combine fried chicken, cucumbers, grated cheese, eggs, and dill. Dress with mayonnaise and mix well.
Step 9
If you don’t want to serve the salad in a ring, you can serve it directly in the salad bowl. For a more festive look, use a cooking ring (Ø 5–5.5 inches / 12-14 cm). Place the ring on a plate, fill it with salad, and press down. Refrigerate for 1 hour.
Step 10
Before serving, remove the cooking ring. Garnish the salad with fresh herbs. Enjoy!