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Beet, chicken, and pickled cucumber salad
Salads

Beet, chicken, and pickled cucumber salad

120 min4 serv.20 февр. 2026 г.

Description

Minimum effort — excellent result. It's best to boil the vegetables and chicken for the salad in advance, so you'll spend less time preparing and it will be more convenient to assemble, as the salad should be made only from cold ingredients. You can use any part of the chicken, and green onions can be substituted with red or white onion. If the pickled cucumbers and beets are very juicy, it's better to squeeze them slightly. The salad can be served immediately.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare all the necessary ingredients for making the salad. Boil the vegetables, eggs, and chicken in advance, then cool and peel.

  2. 2

    Step 2

    Step 2

    Place a serving ring on a serving platter. Grate the boiled potato on a coarse grater, place it inside the ring, and drizzle with a lattice pattern of mayonnaise.

  3. 3

    Step 3

    Step 3

    Cut the pickle into small cubes and place it on top of the potatoes, pressing down slightly.

  4. 4

    Step 4

    Step 4

    Remove the bones and skin from the chicken. Finely chop the meat. Place the chicken over the cucumbers, press down, and drizzle with a crisscross pattern of mayonnaise.

  5. 5

    Step 5

    Step 5

    Chop the green onions and place them on top of the chicken layer.

  6. 6

    Step 6

    Step 6

    Grate the carrot on a coarse grater and place it over the green onions. Drizzle with a mayonnaise lattice pattern.

  7. 7

    Step 7

    Step 7

    Peel the boiled eggs and separate the whites from the yolks. Mash the yolks with a fork and spread them over the carrot layer, pressing firmly.

  8. 8

    Step 8

    Step 8

    Remove the serving ring from the salad, then spread mayonnaise over the top and sides of the salad. Cut two strips 3-4 centimeters wide from parchment paper. Place the strips crosswise on the salad, pressing them down from the top and sides.

  9. 9

    Step 9

    Step 9

    Grate the beet on a coarse grater and spread it evenly over the salad, where there is no paper, on top and on the sides, pressing firmly.

  10. 10

    Step 10

    Step 10

    Grate egg whites on a fine grater, remove the paper, and place the grated whites onto the empty strips. Put the salad in the refrigerator for one hour. Then, garnish the salad with chopped herbs and carrot roses, or as desired.

  11. 11

    Step 11

    Step 11

    Can be served at the table.