Ingredients for Russian Salad With Chicken
- 1 cup green beans, trimmed
- Frozen Peas
- Carrot
- 1/2 cup mayonnaise
- Dijon Mustard
- 1 tablespoon lemon juice
- New Potatoes
- 1 cup cooked chicken, diced
- 1 tablespoon capers, drained
- 4-5 small gherkins, finely diced
- 1 hard-boiled egg
- 1 medium beetroot, cooked and thinly sliced
- Salt and pepper to taste
- 2 tablespoons fresh chives, chopped
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How to Make Russian Salad With Chicken
- Bring a pot of salted water to a boil. Add the green beans and cook for 1 minute. Remove with a slotted spoon and set aside.
- Add the frozen peas to the boiling water and cook for 2 minutes. Add the blanched green beans.
- Add the julienned carrots to the boiling water and cook for 2 minutes. Drain vegetables, reserving 1 tablespoon of cooking water.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, 1 tablespoon of lemon juice, and the reserved cooking water.
- Add the cooked peas, green beans, and carrots to the mayonnaise mixture. Gently stir to combine.
- Add the diced potatoes, gherkins, diced chicken, and capers to the bowl. Stir gently to combine.
- Pile the salad into a low mound on two dinner plates or a serving platter.
- Season the beetroot slices with salt and pepper and toss with the remaining lemon juice.
- Arrange the beetroot slices around the salad.
- Grate the hard-boiled egg over the top of the salad.
- Sprinkle with fresh chives and serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
32g
Fat
15g
Carbs
14g
