Salad with Chicken, Potatoes, Chinese Cabbage and Pickles

by Editorial Staff

This salad contains a lot of ingredients that perfectly harmonize and complement each other. Salad with chicken, potatoes, Chinese cabbage, pickles and eggs can be prepared for lunch or dinner and served as a complete meal. The ingredients are laid out in layers and flavored with mayonnaise. The combination of boiled chicken fillet, fried and boiled potatoes, complemented by crispy pickles and Chinese cabbage, is delicious and satisfying!

Cook: 1 hour

Ingredients

  • Potatoes – 700 g
  • Chicken fillet – 200 g
  • Pickled cucumbers – 100 g
  • Peking cabbage – 70 g
  • Eggs – 4 pcs.
  • Mayonnaise – 80 g
  • Vegetable oil for frying – 150 ml
  • Salt to taste
  • Ground black pepper – to taste
  • Bay leaf – 1 pc.
  • Fresh greens (for serving) – optional (to taste)

Directions

  1. Prepare all ingredients. Pickled cucumbers can be used instead of pickles. Mayonnaise can be made at home or used commercially. Buy fresh chilled chicken fillets
  2. Rinse eggs well with running water. Dip the eggs in cold, salted water and heat. Cook for 10 minutes from the moment of boiling over low heat.
  3. Wash the chicken fillet. Dip in cold salted water. Add bay leaf and heat. From the moment of boiling, cook the fillet for 15-25 minutes over low heat, until tender. Cooking time depends on the fillet size. Cool the finished fillet.
  4. Wash half of the indicated amount of potatoes (350 g) with the skin. Pour cold water into a saucepan. Season with a little salt and bring to a boil. Boil the potatoes for 15-25 minutes, until tender. Cooking time depends on the size and variety of potatoes. Remove the finished potatoes from the broth and cool.
  5. Peel the remaining potatoes, rinse and pat dry with a paper towel. Cut the potatoes into wedges. Rinse well again and pat the potatoes dry with napkins.
  6. Heat the oil in a deep skillet and add the prepared potatoes. Fry over medium heat until golden brown, about 6-7 minutes. Stir occasionally to brown evenly.
  7. Place the fried potatoes on a napkin to absorb the excess oil and cool to room temperature.
  8. Peel and dice the boiled potatoes.
  9. Find the right dish for shaping your salad. Place chopped boiled potatoes on the bottom. I added some salt and pepper.
  10. Peel boiled eggs. Cut three eggs into large pieces and set aside for now. Cut one egg into smaller pieces and mix with a little mayonnaise.
  11. Place the egg and mayonnaise on top of the potato layer.
  12. Tear the cooled chicken fillet with your hands into large pieces. Set aside half of the meat on a separate plate. Tear the Chinese cabbage coarsely. The dense part at the base of the cabbage can be skipped.
  13. Spoon the Chinese cabbage and half of the chicken over the mayonnaise and egg. Cover with mayonnaise mesh. For this purpose, I use a piping bag with a small hole.
  14. Add coarsely chopped eggs on top. If desired, you can add a little salt.
  15. Blot the pickled cucumber with a napkin. Cut the cucumber into large pieces.
  16. Place the cucumber on the egg layer. Season with mayonnaise.
  17. Top with the remaining chicken fillet.
  18. Place the fried potatoes around the salad. Salad with chicken, potatoes, Chinese cabbage, pickles and eggs is ready.
  19. Serve the salad to the table, garnish with fresh herbs if desired.
Bon Appetit!

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