Chicken Salad with Pickled Onion
Quick, simple and satisfying, this chicken salad combines tender meat with eggs, fresh vegetables and tangy pickled onion. Dress it with mayonnaise or sour cream and serve for lunch, dinner or a snack.
Updated : 29 September, 2026
Easy
About 30 min.
Ingredients
250 grams
Chicken fillet
2
Eggs
3
Tomato
1
Cucumber
1
Onion
3 tablespoon
Mayonnaise
150 milliliters
Water
2 tablespoon
Vinegar
to taste
Greens
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. The proportions are approximate and can be adjusted to taste. Cook the chicken fillet beforehand in boiling water for approximately 30 minutes, then leave it to cool.
Step 2
Peel the onion, rinse it in cold water and cut into half-rings or slightly smaller pieces. Place in a bowl, cover with cold water and add the vinegar. Leave to marinate for 25–30 minutes. Drain thoroughly in a sieve, then rinse briefly with a little water.
Step 3
Place the eggs in water, bring to a boil and cook for 7–8 minutes. Drain the hot water and cool the eggs in cold water. Peel the cooled eggs and cut the chicken into small cubes.
Step 4
Place the chopped chicken in a bowl and add the chopped eggs.
Step 5
Cut the fresh cucumber into cubes and add it to the salad.
Step 6
Add the chopped tomatoes, finely chopped fresh herbs and drained pickled onion. Use dill, parsley, green onions or a mixture of herbs.
Step 7
Dress the salad with mayonnaise or sour cream and mix well. Chill briefly before serving so all the ingredients reach a similar temperature.
Step 8
Transfer the chicken and egg salad to a serving bowl and serve.
Author note
Share the recipe
