Summary
| Cook Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 600 g chicken fillet
- 250 g pickles
- 250 g celery tuber
- 300 g of delicious rye bread
- 4-5 tbsp homemade mayonnaise
- 2 tbsp vegetable oil
Print Recipe
Pin Recipe Instructions
- Pour chicken fillet with cold water, bring to a boil. Remove foam with a slotted spoon, salt, reduce heat and cook under a loosely closed lid for 20 minutes. Remove the meat, cool. Cut the chicken fillet and pickles into strips.
- Peel the celery, cut into thin strips, place in a colander, immerse in boiling salted water for 3 minutes.
- Cut the bread into small cubes. Fry in vegetable oil until golden brown, 2-3 minutes. Stir in fillets, cucumbers, and celery. Season with mayonnaise. Serve the croutons separately.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below