Russian Salad with Chicken
Elevate your salad game with this creamy and satisfying Russian Salad with Chicken—a timeless classic bursting with vibrant flavors and hearty textures. This easy-to-make dish combines tender chunks of boiled chicken breast, perfectly cooked potatoes and carrots, sweet green peas, and tangy pickles, all tossed in a luscious coat of mayonnaise spiced with just the right amount of salt and black pepper. Perfectly balanced and nutritious, this chilled salad is ideal for potlucks, family gatherings, or as a refreshing make-ahead meal. Garnished with fresh parsley for a pop of color and freshness, this Russian-inspired chicken salad is a crowd-pleaser that marries simplicity with indulgence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 g Chicken breast
- 2 medium Potatoes
- 2 medium Carrots
- 150 g Green peas (frozen or canned)
- 3 medium Pickles
- 200 g Mayonnaise
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Place the chicken breast in a pot of water with a pinch of salt. Bring to a boil, reduce heat, and simmer for 15-20 minutes or until fully cooked. Remove the chicken from the water and let it cool.
While the chicken is cooking, peel the potatoes and carrots. Cut them into small, uniform cubes.
Bring a second pot of water to a boil. Add the cubed potatoes and carrots, and cook for 8-10 minutes or until just tender. Drain and set aside to cool.
If using frozen green peas, blanch them in boiling water for 1-2 minutes, then drain and let cool. If using canned peas, simply drain and rinse them.
Dice the pickles into small cubes to match the size of the potatoes and carrots.
Shred or dice the cooled chicken breast into small pieces.
In a large mixing bowl, combine the chicken, cooked potatoes, carrots, green peas, and pickles.
Add mayonnaise, salt, and black pepper to the bowl. Mix gently yet thoroughly to coat all the ingredients.
Taste and adjust seasoning if needed. You may sprinkle a bit more black pepper or add a touch more pickles for extra tanginess.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
Before serving, garnish with freshly chopped parsley if desired. Serve chilled.
Nutrition Facts
Calories |
2471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.5 g | 202% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 7142 mg | 311% | |
| Total Carbohydrate | 166.2 g | 60% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 24.1 g | ||
| Protein | 105.2 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4203 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
