With chicken, a classic recipe - a descendant of the well-known Olivier. The main ingredient that distinguishes it from its “parent” is poultry fillet. So today we will look at several classic options, from which you will definitely find one that suits your everyday or holiday menu.

This one is the founder for all variations. An excellent choice to not bother yourself with exotic elements and save time.

Capital salad composition:

• 3 chicken fillets;
• a can of canned green peas;
• 1 small pack of mayonnaise;
• 3 medium potatoes;
• 1 pickled cucumber;
• 4 small eggs;
• 1 medium carrot;
• herbs and spices.

Capital salad recipe with chicken recipe:

1. First you need to wash the carrots and potatoes from dirt. Let the vegetables cook until fully cooked. Then drain the water and allow time to cool. Peel and cut into cubes.
2. At the same time, boil the eggs until the yolks are firm. Cool under running water and, while wet, remove the shells. Cut into cubes.
3. Inspect the chicken fillet for excess veins and membrane and remove them. Rinse under water and cook for 25 minutes. For taste, salt the water and add a bay leaf. Remove and cool. Cut into cubes or disassemble into fibers.
4. Cut the pickled cucumber into cubes.
5. Open the jar of peas and drain the marinade.
6. Mix all the above ingredients. Garnish with a sprig of herbs and season with the required amount of mayonnaise.

Tip: it is better to throw the meat into already boiling water so that the fillet retains its juiciness.

Capital chicken salad recipe

This version of the dish is more relevant for the summer, when no one even thinks about using winter vegetables. The freshness of the cucumber will enliven the entire salad and give you a good mood.

For the capital's chicken salad you need:

• 3 small chicken fillets;
• 2 medium potatoes;
• 1 medium fresh cucumber;
• 1 small onion;
• 1 medium carrot;
• greenery;
• 3 small eggs;
• 4 tablespoons of mayonnaise.

Recipe for Stolichny salad with chicken:

1. Wash and cook the root vegetables.
2. Place the fillet to cook next to it. Boil water, add salt and bay leaf. Throw the washed fillet into water for 20 minutes, then cool.
3. Taste the cucumber for bitterness and remove the peel if necessary. Cut into cubes.
4. Boil the eggs until the yolk is firm, cool under running water, remove the shell (this is easier while they are wet). Cut.
5. Peel the onion and finely chop. It will be more beautiful if you take red onion.
6. When the root vegetables are ready, they need to be cooled and peeled. Cut into cubes.
7. Open the peas and drain the marinade.
8. Finely chop the greens. You can also chop green onions.
9. Mix all products, add mayonnaise. Next add spices to taste.
10. Let sit in a cool place for at least 1 hour.

Tip: For brighter colors and flavors, you can use raw carrots and cucumber.

Capital salad with chicken and fresh cucumber

Those who don’t want to spend a lot of time cooking meat will really like this salad.

List of ingredients:

• 3 smoked chicken fillets;
• 1 large fresh cucumber;
• 1 large pickled cucumber;
• 4 medium potatoes;
• 0.5 cans of canned green peas;
• 1 small pack of mayonnaise;
• 1 medium carrot;
• 3 eggs.

How to prepare capital salad:

1. Since we don’t need to cook the chicken anymore, it’s best to start with root vegetables. Vegetables need to be washed from dirt and cooked until fully cooked. When the vegetables are ready, drain the water and wait until all the food has cooled. Peel and cut into cubes.
2. Cut the chicken fillet into the same cubes.
3. Boil the eggs until the yolk is firm, cool in running water, remove the shells while they are wet. Then cut into pieces.
4. Taste fresh cucumber for bitterness. If necessary, remove the peel. Cut into cubes.
5. Grind the pickled cucumber to the same size as the other ingredients.
6. Open the can of peas and drain the marinade.
7. Mix all ingredients.
8. Season the salad with mayonnaise. It would be better to let the dish sit for at least 2 hours in a cool place.

Tip: the salad will be tastier if there are twice as many pickles as fresh ones. But then you need to be careful with spices.

Capital salad with chicken recipe

For variety and color, you can experiment with bright red crab sticks. In all other respects, the classics will remain, which housewives are never averse to diversifying.

List of ingredients:

• 4 eggs;
• 2 chicken fillets;
• 1 small pack of crab sticks;
• 2 medium pickled cucumbers;
• 3 medium potatoes;
• greenery;
• 1 fresh cucumber;
• 1 small pack of mayonnaise;
• can of canned green peas.

Capital salad recipe with chicken:

1. The chicken needs to be inspected for the presence of film and veins, and removed with a knife. Rinse the fillet under water and put it in boiling water. Add salt and desired spices as desired.
2. Boil the root vegetables until fully cooked. When cool, peel and cut into cubes.
3. When the meat is ready, leave to cool in the broth and then cut into cubes.
4. Boil the eggs until the yolk is firm, cool under running cold water, remove the shell while they are wet. Cut into cubes.
5. Cut the pickled cucumbers into cubes. If desired, the hard peel can be cut off.
6. Taste fresh cucumber for bitterness and remove the peel if it is bitter. Slice.
7. Remove crab sticks from packaging and cut into rings or cubes.
8. Mix all of the above products. Open the can of peas, drain, add to the mixture.
9. Season with mayonnaise. Add salt.
10. Rinse the greens, finely chop and sprinkle on top.
11. Let the salad stand and soak for at least 2 hours in a cool place.

Tip: the remaining broth after chicken can be used as an independent dish or made into a delicious sauce.

Capital salad recipe with chicken

A very rich variation of the Capital salad. Moreover, it is very useful. Let's face it, you don't use celery that often. But in vain! And in combination with other familiar ingredients, you get an interesting mix of flavors.

List of ingredients:

• 4 chicken fillets;
• 5 medium potatoes;
• 1.5 tablespoons lemon juice;
• 2 celery;
• 4 eggs;
• 1 small pack of mayonnaise;
• 4 lettuce leaves;
• 4 medium pickled cucumbers;
• olive oil;
• greenery.

How to prepare capital salad with chicken:

1. Wash the root vegetables and cook until fully cooked (they should be soft). Next, drain the water and cool. Remove the peel and cut into cubes.
2. Clean the chicken fillet from film and unnecessary veins. Throw into boiling water; add bay leaf and salt if desired.
3. Boil the eggs until the yolk is firm, cool in running water, remove the shells while wet. Cut into cubes.
4. Rinse celery and lettuce leaves in water and dry with paper towels. Cut the stem into small pieces. Dry the lettuce leaves and place on a plate.
5. Mix mayonnaise with olive oil, add lemon juice and chopped herbs.
6. Cut the cucumbers into cubes. If the peel is hard, you don't need to use it.
7. Separate the finished fillet into fibers or cut it.
8. Mix all ingredients and add sauce. Add other spices and salt if needed.
9. Place the appetizer on lettuce leaves and serve to guests.

Tip: to make the salad even tastier, you can season it with homemade mayonnaise. Preparation takes about 15 minutes, and the ingredients are in every refrigerator: sunflower oil, mustard, lemon juice (or vinegar), sugar, salt, egg. Everything is mixed in certain proportions. For an interesting taste and appearance, use Dijon mustard. You can also add other spices to make it hotter or sweeter.

The capital salad with chicken, although similar to its famous brother, is still very popular with many housewives and their families. Chicken is tender and delicate meat, and if you add spices during the cooking process, it turns out to be an amazing product in any dish. Don’t give up your favorite treat even in summer, interestingly supplementing the composition with fresh vegetables. Bon appetit!

The Stolichny salad was very popular during Soviet times. For those who don’t know, let me clarify that this dish is an alternative to the “Olivier” we all know, but instead of doctor’s sausage, it contains boiled chicken or beef.

Kitchen tools: cutting board, knife, saucepan, sieve, vegetable peeler, 2-3 bowls.

Ingredients

How to choose the right products

• According to the recipe we need boiled meat, I use beef, but you can add chicken or turkey instead. If you also prefer beef, take a piece without tough veins and bones, for example, a shoulder blade. If you plan to use chicken, the most suitable part will be the breast.
• For cooking we need cucumbers. If you are preparing a capital salad with beef, like me, it is better to put pickles in it, and if with chicken, then fresh ones. This combination guarantees a rich, pleasant taste to the future dish.
• As for green peas, take young canned product. In various recipes for this salad you can find a variation with frozen steamed peas, but this is not the most appropriate solution. Regarding this ingredient, it is better to stick to the classic version.

• If such a component as capers in the marinade has confused you, don’t worry. These are ordinary sprouted buds that can be bought in many supermarkets and health food stores. This product is becoming more common due to its many beneficial microelements. I highly recommend starting to add capers to various dishes..
• If you don’t use store-bought mayonnaise, you can replace it with homemade mayonnaise. Also, it turns out very tasty if you generously season the salad with cold-pressed green olive oil with a drop of lemon juice and ground black pepper.

Food preparation

Unlike, in “Stolichny” they use meat. Boil the meat you prefer and then follow the step-by-step algorithm.

1. Take 2 medium-sized potatoes, wash them with running water and peel them. Place the peeled raw vegetables in a bowl, fill with cold water and set aside for a while.
2. Pour 2-3 liters of water into a saucepan, add a pinch of salt and a pinch of sugar and set to heat on the stove.
   
   
3. Next up is carrots. We use one large root vegetable. We wash it, clean it and cut off the “butt” and “spout” - we do not use these parts so that when cutting the carrot cubes they turn out to be as uniform as possible.

   The leftover vegetables should not be thrown away; they can be put, for example, in soup or borscht.

   
   
   
4. We cut the carrots into layers of equal thickness, then cut them into sticks and, finally, into cubes.
   
   
5. We throw the workpiece into the water, which by this time has already warmed up a little.
   
   
6. Let's return to potatoes. Take it out of the bowl of water and place it on a cutting board. We cut off the most rounded parts a little so that later it turns into neat, identical squares. We cut into plates, then into cubes and then cut across.
   
   
7. We will add the potatoes to the carrots only after the water has boiled and the carrots have boiled in it for 3 minutes. This point is very important if your goal is to prepare an excellent restaurant-quality dish. Until the water boils, let’s prepare the cucumbers. Take 3 pickled cucumbers and peel them.
   
   
8. It’s great if you have barrel ones, but pickled ones from a jar are also suitable for us. We cut them into the usual cubes.

   In salads such as Olivier and Stolichny, it is extremely important that the ingredients are cut the same size - this is necessary for flavor balance.

   
   
   
9. Now put the potatoes into boiling water.
   
   
10. You can prevent starchy foods from overcooking using vinegar, which is what we will do. Add 1 tsp to the water. vinegar. Such simple manipulations guarantee that the vegetables will be cooked perfectly, because potatoes cook faster than carrots and are easy to digest.
    
    
11. When the water boils again, cook for 3-5 minutes, this will be enough. Then we place the contents of the pan in a sieve so that the water drains out but the vegetables remain, and leave for a while. Even in the absence of liquid, hot vegetable cubes continue to cook.
    
    

Assembling the salad

Now the dish is ready and we can fully enjoy its extraordinary taste. You can also diversify the menu with a fruit salad.

Video recipe for preparing Stolichny salad

To make the recipe more informative and complete, I have attached a video in which the chef demonstrates all the stages of preparing the Stolichny salad, describing each process in detail. After watching the video, you will also receive useful tips regarding the selection and preparation of each ingredient, learn why you should not add eggs to your salad, and become familiar with two dressing methods.

How to decorate and serve a dish

The finished salad can be decorated with chopped herbs or their branches. Green olives, small pickled cucumbers and quail eggs are also great for decoration. The highlight of the presentation can be flowers made from boiled carrots with leaves made from cucumber slices.

If you are interested in the described recipe for salad with meat, you can click on the active link and check out other equally tasty ones on our website. You may also be interested, which will come in handy at the height of the summer season.

“Stolichny” salad with chicken and pickles is hearty and made from available ingredients. His recipe appeared in the Soviet years. This salad is still a favorite in many families. It is perfect not only as a snack, but also as a full lunch.

There are several options for the “Stolichny” salad with chicken and pickles. Mayonnaise is most often used as a dressing for this salad, but sour cream and yogurt are also seasoned.

I prepare the products according to the list.

First, I boil the potatoes, carrots, and eggs until tender. You need to make sure that the potatoes do not overcook, as it will then be impossible to cut them into cubes.

I also boil the chicken fillet until tender.

I peel potatoes and carrots.

Now I cut the ingredients into cubes. First I chop the pickles.

Then - chicken fillet.

I cut the peeled boiled eggs into cubes.

I also chop potatoes and carrots.

In a bowl, I combine the prepared ingredients, add chopped green onions and other herbs (parsley or dill), and canned green peas.

Add salt and black pepper to taste and mayonnaise to the bowl.

I mix the ingredients.

“Stolichny” salad with chicken and pickles is ready!

Enjoy your meal!

This dish is one of the variations on the theme of the well-known and beloved Olivier salad. Its main difference is that the Stolichny salad includes chicken meat (mainly breast) or the meat of other poultry, while Olivier is prepared with boiled sausage or boiled meat. A simple, but very tasty and satisfying Stolichny salad will diversify your daily diet or even decorate a holiday table.

When preparing Stolichny salad, boiled vegetables, breast, cucumbers and eggs are cut into small cubes, preferably the same size. Mayonnaise is used as a dressing - of course, homemade mayonnaise is best (see, for example, this recipe). In addition, a sauce made from sour cream and mayonnaise in equal proportions is also perfect for this.

Ingredients:

(500 grams) (5 items ) (300 grams) (300 grams) (300 grams) (300 grams) (200 grams)

Cooking the dish step by step with photos:

The Stolichny salad recipe includes such simple and affordable ingredients as: potatoes, carrots, chicken eggs, pickled cucumbers, chicken breast, canned green peas and mayonnaise. I almost always use homemade mayonnaise - it is not only less harmful than store-bought, but also tastier, and can also be prepared in a couple of minutes.

The first thing you need to do is boil vegetables in their jackets - potatoes and carrots. Usually, when I plan to make Stolichny or Olivier salad, I cook the vegetables the night before. We also boil chicken eggs hard - 9-10 minutes after boiling. Now we take a large bowl or pan, since there is a lot of salad and it will need to be mixed. Place the canned green peas on a sieve to drain the liquid and place them in a bowl.

Next we put pickled cucumbers there, which we cut into small cubes. You can, of course, use pickles, but then the taste of the finished salad will be slightly different, but no less tasty.

We clean the boiled carrots and cut them into cubes of the same size. In general, whether to add carrots to Stolichny salad or not is a controversial issue. But we like it with her.

Remove the skin from the drained potatoes, boiled in their jackets and cut into cubes. Add to the rest of the ingredients.

The last component will be the chicken breast, which needs to be cooked until tender. To do this, place the raw breast in boiling water so that the meat does not have time to give up all its juices to the broth. After boiling, cook the chicken breast for 15 minutes, maximum 20, over low-medium heat. Then it will become dry and not tasty. Cut the finished chilled breast into small cubes and place in a bowl.

The capital salad is considered one of the variations of the famous Olivier. The only difference is that beef or sausage in this case is replaced with chicken. Both dietary poultry fillets and juicier chicken legs are suitable for the salad.

There is also no strict method for preparing chicken: it can be boiled, baked, or fried, or smoked meat can be used for the recipe. Choose any option at your discretion! We will opt for boiled chicken breast. So, let's take a closer look at how to prepare the classic Stolichny salad with chicken.

Ingredients:

• chicken breast - about 500 g;
• eggs - 5-6 pcs.;
• potatoes - 4-5 pcs. (medium size);
• salted or pickled cucumbers - about 250 g;
• green onions or onions - optional and to taste;
• mayonnaise, salt, pepper - to taste.

“Stolichny” salad classic recipe with chicken

How to make Stolichny salad with chicken

1. First of all, boil the bird in salted water for about 30 minutes (until fully cooked). After cooling, remove the skin and bones from the chicken. Cut the fillet into medium-sized cubes or tear it with your hands.
   
2. Boil potatoes and eggs until tender. We peel the eggs and then chop them with a knife (to save time, you can use a special egg slicer).
   
3. Cut the peeled potatoes into cubes.
   
4. Chop pickled cucumbers in the same way. You can also add fresh cucumber to the salad to diversify the taste of the dish and give it a little “spring notes”, but this is optional.
   
5. Chop the onions or green onions with a knife. In a deep salad bowl, mix all the ingredients of our hearty dish. Season the almost finished nutritious Stolichny salad with chicken with mayonnaise, salt and season with ground pepper. Don’t be lazy to make the dressing yourself using! This way the finished dish will be much more tasty and without harmful chemical additives. Sometimes additional ingredients are added to the salad, such as carrots, green peas, olives - a matter of taste!
   
6. Serving can be very diverse. The easiest option is to distribute the classic Stolichny salad with chicken onto plates, using a molding ring for a presentable appearance. You can decorate the dish with bunches of greenery, elegant figures cut out from vegetables, etc. The salad also looks very impressive in transparent glasses.
   

Enjoy your meal!