10 amazing salads with pickles

10 amazing salads with pickles

Noteworthy combinations with chicken, beef, liver and more.

1. Salad with pickles, beets and apples

Ingredients

• 2 beets;
• 1 apple;
• 1 teaspoon apple cider vinegar 3%;
• 1 pickled cucumber;
• 4–5 sprigs of dill;
• 1 piece of horseradish (no more than 1 cm long);
• salt - to taste;
• pepper - to taste;
• 2 tablespoons of mayonnaise.

Manufacturing

Boil the beets until tender, about 2 hours. Cool. Grate it together with the apple and mix with vinegar.

Cut the cucumbers into small pieces. Chop the dill. Grate the horseradish on a small grater.

Combine beets, apples, cucumbers, horseradish and dill. Salt, pepper and season with mayonnaise.

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2. Salad with pickles and eggs

Ingredients

• 2–3 testicles;
• 3 pickled cucumbers;
• 4–5 sprigs of dill or parsley;
• 1 tablespoon sour cream;
• 1 tablespoon mayonnaise;
• 1 teaspoon grain mustard;
• 1 tablespoon olive oil;
• 1 clove of garlic;
• salt - to taste;
• pepper - to taste.

Manufacturing

Hard boil the eggs for 10 minutes. Cool and cut into small pieces along with the cucumbers. Chop the greens.

Combine sour cream with mayonnaise, mustard and olive oil. Pass the garlic through a press and add to the sauce.

Salt the eggs with cucumbers, pepper and sprinkle with herbs. Add sauce and stir.

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3. Salad with pickles, potatoes and sausage

Ingredients

• 1 onion;
• 2 tablespoons wine or balsamic vinegar;
• 1 pinch of sugar;
• 1 small bunch of parsley;
• 1 tablespoon grain mustard;
• 2 tablespoons olive oil;
• 4–5 potatoes;
• 200 g half-smoked sausage;
• 3–4 pickled cucumbers;
• pepper - to taste.

Manufacturing

Cut the onion into small pieces or half rings. Place in a bowl, pour over vinegar and sprinkle with sugar. Add chopped parsley, mustard and olive oil. Stir.

Boil the jacket potatoes until tender, 20–25 minutes. While the vegetables are still hot, peel and cut into medium pieces. Add to onion dressing and stir.

Cut the sausage and cucumbers into strips or pieces. Add to the cooled potatoes, pepper and stir well again.

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4. Salad with pickles, chicken and cabbage

Ingredients

• 150 g chicken fillet;
• 2 tablespoons sour cream;
• 1 tablespoon vegetable oil;
• salt - to taste;
• pepper - to taste;
• spices for chicken to taste;
• 100 g cabbage;
• 1–2 pickled cucumbers;
• 6–7 pickled champignons;
• 100 g Korean carrots;
• 70 g hard cheese;
• 4 tablespoons of mayonnaise;
• 1 tablespoon of ketchup;
• 2 cloves of garlic.

Manufacturing

Cut the chicken fillet into small pieces. Mix with 1 tablespoon of sour cream and butter, salt, pepper and add spices. Leave for 20–25 minutes. Then fry in a frying pan for about 15–20 minutes so that the bird becomes soft and rosy.

Chop the cabbage, cut the cucumbers into small pieces, mushrooms into quarters, carrots into several pieces if the straws are very long. Grate the cheese on a large grater.

Combine mayonnaise, remaining sour cream, ketchup and garlic passed through a press.

Place chicken, cheese, mushrooms and vegetables in a salad bowl. Salt, pepper and season with mayonnaise sauce.

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5. Salad with pickles and beans

Ingredients

• 1–2 pickled cucumbers;
• 50–70 g hard cheese;
• ½ small bunch of parsley + for serving;
• 1 clove of garlic;
• ½ can of canned beans;
• 50 g crackers;
• 2-3 tablespoons of mayonnaise.

Manufacturing

Cut the cucumbers into small pieces or strips. Grate the cheese on a large grater. Chop the parsley. Pass the garlic through a press. Drain the juice from the beans.

Mix the prepared ingredients and add croutons. Season with mayonnaise and leave for 10–15 minutes. Sprinkle with herbs before serving.

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6. Salad with pickles and liver

Ingredients

• 4 testicles;
• 200–250 g chicken liver;
• 3 carrots;
• 2 onions;
• 1–2 tablespoons vegetable oil;
• salt to taste;
• 3 pickled cucumbers;
• 100–150 g mayonnaise.

Manufacturing

Hard-boil the eggs for 10 minutes, cool and separate the whites from the yolks. Boil the chicken liver until cooked for 10–15 minutes, carrots for 25–40 minutes.

Cut the onion into small cubes and fry over medium heat in oil for 4-5 minutes. Lightly salt. Grate the liver, cucumbers, carrots, whites and yolks on a large grater.

Place the ingredients in a salad bowl in layers: liver, onions, mayonnaise, carrots, mayonnaise, cucumbers, proteins, mayonnaise. Sprinkle yolks on top.

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7. Salad with pickles, tongue and olives

Ingredients

• 1 pork tongue;
• 2 testicles;
• 10–12 pitted olives;
• 1–2 pickled cucumbers;
• ½ small bunch of dill;
• salt to taste;
• pepper to taste;
• 3 tablespoons of mayonnaise.

Manufacturing

Boil the tongue until tender, 40–45 minutes. Cool, peel and cut into strips.

Hard-boil the eggs for 10 minutes and chop them. Cut the olives into small pieces, cucumbers into strips or cubes, then squeeze out excess water. Chop the greens.

Place tongue, eggs, olives, cucumbers and dill in a salad bowl. Salt, pepper and season with mayonnaise.

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8. Salad with pickles, egg pancakes and ham

Ingredients

• 4 testicles;
• 6 tablespoons of mayonnaise;
• salt - to taste;
• 1 tablespoon vegetable oil;
• 1 onion;
• 150 ml water;
• 100 ml vinegar 9%;
• 2–3 pickled cucumbers;
• 150 g ham;
• pepper to taste.

Manufacturing

Beat eggs with 2 tablespoons of mayonnaise and salt.

Heat oil in a frying pan over medium heat. Pour in a little egg mixture and fry the pancakes for a couple of minutes on both sides. You should get 5-6 pieces. Cool, roll into rolls and cut into narrow strips.

Cut the onion into half rings. Fill with warm water, add vinegar and a pinch of salt. After 10 minutes, drain the liquid and dry the onions with cardboard towels.

Cut the cucumbers and ham into small pieces. Mix with egg pancakes and onions. Salt, pepper and season with mayonnaise. Before serving, leave the salad in the refrigerator for 20-30 minutes.

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9. Salad with pickles, chicken and cheese

Ingredients

• 3 tablespoons rice;
• 200 g chicken fillet;
• 2 testicles;
• 1 processed cheese;
• 2 pickled cucumbers;
• ½ can of canned peas;
• salt to taste;
• pepper to taste;
• 3 tablespoons of mayonnaise.

Manufacturing

Boil the rice and chicken until tender, approximately 20–30 and 15–20 minutes, respectively. Hard boil the eggs for 10 minutes. Cool.

Cut the chicken, cheese, eggs and cucumbers into small pieces and place in a bowl. Add peas. Salt, pepper and season with mayonnaise.

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10. Salad with pickles, beef and tomatoes

Ingredients

• 50 g rice;
• 300 g beef;
• 2 tomatoes;
• 1 pickled cucumber;
• 1 onion;
• 1 small bunch of dill;
• 100 g sour cream;
• ½ teaspoon grainy mustard;
• salt - to taste;
• pepper - to taste.

Manufacturing

Boil the rice until cooked for 20–30 minutes. Cool.

Boil the beef until cooked for an hour or a little more, cool and cut into small pieces along with tomatoes and cucumbers. Chop the onion. Chop the dill.

Combine sour cream with mustard. Mix vegetables with rice, meat and dill. Season with sour cream and mustard sauce, salt and pepper.

Chicken salad with pickled cucumbers

Now I would like to offer a recipe for a simple and delicious salad that will pleasantly surprise you with its tenderness, juiciness and satiety. Juicy chicken breast, crispy pickled cucumbers TM “6 sotok”, tender stewed onions and sweet carrots are perfectly mixed with canned green peas and sour cream. This salad is prepared quickly and is perfect for the daily table.

Ingredients for Chicken Salad with Pickled Cucumbers:

• Pickled cucumber (crispy TM “6 hundred parts”) – 200 g
• Chicken fillet – 300 g
• Onion - 1 pc.
• Carrots - 1 pc.
• Green peas (canned) - 150 g
• Sour cream – 150 g
• Vegetable oil - 6 tbsp. l.
• Salt - to taste
• Dark pepper (ground) - to taste

Nutritional and energy value:

Ready meals
kcal 1561.1 kcal	proteins 88.7 g	fat 113.9 g	carbohydrates 41.2 g
100 g dish
kcal 151.6 kcal	proteins 8.6 g	fat 11.1 g	carbohydrates 4 g

Recipe for Chicken Salad with Pickled Cucumbers:

Let the chicken breast fillet cook.
Cook until done over medium heat. When the chicken breast fillet is cooked, take it out of the broth, let it cool, then cut it into small cubes.

Peel the onions and cut them into quarters of rings. Pour vegetable oil into a frying pan, heat it and add the onion. Cook the onion over moderate heat until translucent and soft.

While the onions are cooking, peel and grate the carrots on a medium grater.

When the onion is soft and transparent, add the carrots and simmer under the lid over medium heat, without forgetting to stir.
The carrots and onions are ready - they have become soft and tender, turn off the heat and let cool.

Now grate the marinated crispy cucumbers TM “6 sotok” on a large grater.

Place the prepared salad ingredients into a salad bowl: onions and carrots, pickled cucumbers, boiled chicken breast, canned green peas (without water), sour cream. Add salt and pepper to taste. Mix everything well.

The usual, tasty and satisfying salad is ready. It can be served immediately or chilled ahead of time.

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Salad with chicken and pickles

Wednesday, October 26, 2016

A recipe for an ordinary and tasty salad that will pleasantly surprise you with its tenderness, juiciness and satiety. The ingredients for this dish can be easily found at home, and they are not very expensive. Juicy chicken breast, crispy pickles, tender stewed onions and sweet carrots are perfectly mixed with canned green peas and sour cream dressing.

This salad is prepared quickly and is perfect for the daily table. As a dressing, you can use not only sour cream of any fat content, but also mayonnaise (don’t be lazy and make it yourself). In extreme cases, however, the salad will turn out to be the most high-calorie and filling, so it can be served as a main course.

Ingredients:

Making a dish step by step:

The recipe for this simple, tasty and satisfying salad includes the following ingredients: chicken breast, pickles (read how to prepare them for the winter here), carrots, onions, canned green peas, refined vegetable (in my case sunflower) oil, sour cream ( any fat content), salt and ground dark pepper. The mass of onions and carrots is given in already peeled form.

First, let's cook the chicken breast. Absolutely, there are two main rules in accordance with which chicken breast is cooked. If you need broth, place the meat in cool water. When you prepare the breast itself (for example, for salads), place it in boiling water. Then the breast will turn out juicy and very soft, because it will not have time to give the broth all its juices. So, put the chicken breast in boiling water and cook at moderate boil for about 15 minutes (after the water boils for the second time, the boiling stops when you add the meat, because the water temperature drops).

In the meantime, let's get to the rest of the products. Peel the onions and cut into not very thin half rings. If the onions are large, use quarters of rings. Pour approximately 50 ml of refined vegetable oil into the frying pan, heat it and add the onion. Cook it over moderate heat, covered, until translucent and soft. There is no need to fry until crunchy and rich golden color - soft and tender stewed onions will go into this salad.

While the onions are cooking, peel and grate the juicy carrots in Korean style.

The onions are ready when they become soft and transparent, while retaining their shape. Transfer it to a separate bowl to cool.

Add the remaining oil (50 ml) to the pan and simmer the carrots under the lid over medium heat, without forgetting to stir.

At this time, grind the pickled cucumbers on a large grater, squeezing out the excess brine.

The carrots are ready - they have become soft and tender. Let the carrots cool.

The chicken breast is also cooked - take it out of the broth (you can cook a light soup with it), let it cool, then cut it into a small cube (about the size of a large pea).

Place the prepared salad ingredients into a suitable bowl: onions, carrots, pickles, boiled chicken breast, canned green peas (don’t forget to drain the liquid).

You can dress the salad with sour cream or mayonnaise (naturally, homemade is better). Add some salt and pepper to the sour cream.

Mix all the ingredients - the usual, tasty and satisfying salad is ready. It can be served immediately or chilled ahead of time.

If you wish, you can create this salad in layers, alternating the ingredients in any order. I hope you enjoy this simple dish and appreciate its juiciness and tenderness. Irishka, thank you so much for such a delicious order!

Salad with chicken and pickled cucumbers

Ingredients

Chicken breast – 150 g

Pickled cucumbers – 4 pcs.

Onion – 1 head

Chicken eggs (boiled) – 2 pcs.

Mayonnaise - to taste

Lettuce - to serve

• 152 kcal
• 1 hour 30 minutes
• 1 hour 30 minutes

Photo of the finished dish

Rate the recipe

Step-by-step recipe with photos

Chicken salads receive special attention from housewives.

Snow-white chicken meat is a good salad ingredient. Salads with it turn out tender, nutritious and very tasty. Rarely will a guest refuse to try a snack dish containing chicken breast.

Now I was spoiling my loved ones with a very ordinary chicken salad and homemade pickled cucumbers. The largest portion went to the eldest daughter.

Products for the salad are taken from the list.

Skinless chicken breast is previously boiled in salted water or stewed until tender. Cut into wide cubes or bars.

Set off for the salad bowl.

Pickled cucumbers are cut into strips or cubes.

Attach to chicken breast. The chicken and cucumbers need to be mixed. Now, if you season the ingredients with mayonnaise at this point, you will get our salad. The idea is a little different.

The portioned dish is decorated with lettuce. A salad with chicken and pickled cucumbers is laid out in the center, but without mayonnaise yet. The dish is complemented by chicken eggs formed into boats.

The onion is chopped into rings. Set sail as decoration.

The salad is dressed with mayonnaise and served to the table.

The salad is mixed just before eating. Tender chicken fillet combined with pickled cucumbers, chicken eggs and onion rings with mayonnaise - the result is a special and very tasty appetizer dish.