Beef Salad

Beef salad with chicken - a traditional recipe, full of flavors and varied textures, perfect for holidays or for a comforting lunch with loved ones. This salad is not just a delicious dish, but also a wonderful way to gather the family around the table, bringing smiles and joy.

In this recipe, we will use chicken, a lighter choice that adds a touch of freshness and delicacy. Along with that, fresh ingredients and homemade mayonnaise will transform this salad into an unforgettable dish. It will surely become your favorite!

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 6

Ingredients:
- 5 medium carrots
- 1 fist-sized celery
- 4 medium potatoes
- 1 small can of peas (approx. 400 g)
- 5-6 pickles
- 1 tablespoon grated horseradish
- 1 tablespoon mustard
- 3 eggs
- 2 chicken thighs (either upper or lower)
- oil (about 150 ml)
- salt, pepper, to taste

Preparation:

1. Boiling the ingredients: Start by placing the chicken thighs in a large pot, covered with water. Add a pinch of salt and let them boil over medium heat. After about 10-15 minutes, add the carrots, celery, and peeled potatoes cut into large pieces. Let everything boil for about 40-50 minutes, or until the meat and vegetables are cooked.

2. Cooling and cutting: Once the ingredients are boiled, remove the chicken thighs from the water and let them cool. Be careful not to throw away the water, as it will be the base for a delicious soup. After they have cooled, cut the meat into small cubes.

3. Preparing the vegetables: While the chicken cools, remove the vegetables from the water and let them cool, then cut them into small cubes. The pickles should be cut and well squeezed to remove excess water; otherwise, the salad will be too wet.

4. Making the mayonnaise: In a bowl, place 3 egg yolks, 1 tablespoon of mustard, and start whisking with a whisk, gradually adding the oil. Continue whisking until the mayonnaise becomes thick. Finally, add a beaten egg white for an airy texture. Season with salt and pepper to taste.

5. Assembling the salad: In a large bowl, add all the chopped vegetables, drained peas, and grated horseradish. Incorporate the chicken meat. Add the mayonnaise and mix everything carefully so as not to crush the vegetables. Reserve a few tablespoons of mayonnaise for decoration.

6. Garnishing: Transfer the salad to a serving platter and use the reserved mayonnaise to decorate the surface. You can also add a few slices of pickles or carrots for a more pleasant appearance.

7. Serving: The beef salad with chicken is delicious served cold, alongside a slice of fresh bread or even a savory tart. It can be paired with white wine or a refreshing lemonade.

Useful tips:
- If you want to add an extra flavor, you can use spices like fresh parsley or dill.
- The vegetarian version of this salad can be made by replacing the meat with tofu or chickpeas.
- The beef salad can be prepared a day in advance and kept in the fridge, with the flavor becoming more intense.

Nutritional benefits:
This salad is rich in vegetables, providing a good source of vitamins and minerals. Chicken is an excellent source of protein, and horseradish stimulates digestion and helps strengthen the immune system.

Frequently asked questions:
- Can I use other types of meat?
Of course! You can experiment with beef, pork, or even fish.
- What can I do with leftover salad?
Leftovers can be used to fill pancakes or to create a delicious sandwich.

Whether it's a holiday or just a family meal, beef salad with chicken is a dish that brings joy and satisfaction. Try this recipe and let yourself be carried away by its flavors! Enjoy your meal!

 Ingredients: 5 suitable carrots, a fist-sized celery, 4 suitable potatoes, 1 small can of peas, 5-6 pickled cucumbers, 1 tablespoon of grated horseradish, 1 tablespoon of mustard, 3 eggs, 2 chicken thighs, oil, salt, pepper

 Tags:  carrots celery peas hrean mayonnaise