Chicken salad with beans
Description
The recipe won't take much time. Sometimes this salad is made with smoked chicken, but I prefer boiled—it's more tender and healthier ;) So I use fresh chicken fillet and boil it myself. While the beans are simmering nearby (again, you can use canned, but it's healthier and tastier when cooked from scratch), the chicken has time not only to cook but also to cool down. To be honest, I'm not a big fan of pickled cucumbers, so I happily replace them with salted ones. However, since the original recipe called for pickled cucumbers, that's what I list in the ingredients :). I skip the cheese mentioned in the recipe—it seems like too much to me. And, as always, I replace mayonnaise with sour cream. Well, that's all the nuances regarding the ingredients. The dish is simple, yet very tasty and filling. Let me tell you how to make it. Serve it at the table.
Instructions
- 1
Step 1
So, first of all, let's start cooking the beans. When they reach the right consistency (that is, they are already cooked but haven't started to fall apart when pierced with a fork), drain them in a colander.
- 2
Step 2
Boil the chicken fillet until cooked, cool it, and cut into cubes.
- 3
Step 3
Rub the bread with garlic, cut into small cubes, drizzle with vegetable oil (just 1 tablespoon), and toast in the oven.
- 4
Step 4
Open the corn and drain the liquid.
- 5
Step 5
Cut the cucumbers.
- 6
Step 6
Wash parsley, dry and chop finely with a knife.
- 7
Step 7
Combine all ingredients except for the croutons, season with salt and pepper, add sour cream, and mix. Refrigerate for 1 hour. Mix in the croutons just before serving.