Root vegetable salad, chicken breast, and mayonnaise
Delicious root vegetable salad with chicken breast and mayonnaise
In a world full of flavors and textures, the root vegetable salad with chicken breast and mayonnaise stands out as a versatile and comforting dish. This recipe will not only delight your taste buds but is also an excellent source of nutrients, thanks to the fresh and healthy ingredients. Whether you serve it as an appetizer or a main course, this salad is perfect for any occasion.
Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Number of servings: 4-6
Your ingredients for a delicious salad:
- 6 medium potatoes
- 4 carrots
- 1 chicken breast (approximately 400 g)
- 1 medium celery
- 3 parsnips
- 6 pickled cucumbers
- 100 g black or green olives (pitted)
- 2 tablespoons mustard
For the mayonnaise:
- 4 large eggs
- Juice from 1/2 lemon
- A pinch of salt
- 300 ml oil (preferably sunflower oil)
For garnish:
- Pickled peppers
- Fresh parsley
Step-by-step preparation of the salad:
1. Boiling the ingredients:
Start by peeling and washing the root vegetables thoroughly. Place the potatoes, carrots, celery, and parsnips in a large pot with cold water. Add a pinch of salt and let them boil over medium heat for about 20-25 minutes or until they become tender but not too soft. Check with a fork; if it goes in easily, they are ready.
2. Preparing the chicken breast:
In another pot, wash the chicken breast well and boil it in salted water. Let it cook for about 15-20 minutes until it changes color and is fully cooked. Once boiled, remove it and let it cool.
3. Preparing the mayonnaise:
While the root vegetables and chicken breast are boiling, it's time to prepare the mayonnaise. Boil 2 eggs for 10 minutes until hard. After boiling, peel them and place the yolks in a deep bowl. Add the yolks of the two raw eggs, a pinch of salt, and start whisking with a whisk. Gradually add the oil, one tablespoon at a time, alternating with a little lemon juice until you achieve a creamy and smooth mayonnaise. If you prefer a lighter mayonnaise, you can adjust the amount of oil.
4. Chopping the ingredients:
Once the root vegetables have cooled, cut them into small cubes. Do the same with the chicken breast, ensuring everything is cut evenly for a pleasant salad texture.
5. Assembling the salad:
In a large bowl, combine all the chopped ingredients: root vegetables, chicken breast, finely chopped cucumbers, and olives. Add 2 tablespoons of mustard and 3 tablespoons of the prepared mayonnaise. Mix everything carefully to avoid crushing the ingredients until well combined. Adjust salt to taste.
6. Serving and garnishing:
Arrange the salad on a nice platter and decorate with pickled peppers and fresh parsley. You can use the egg whites left from the boiled eggs as a decorative element. This will add a color contrast and an extra touch of originality.
Useful tips:
- Ingredients: Choose fresh root vegetables and avoid those with signs of spoilage. These will affect the final taste of the salad.
- Cooling time: Allow the ingredients to cool completely before mixing them to avoid melting the mayonnaise.
- Variations: You can add other vegetables, such as peas or corn, for extra flavor and a more diverse texture. You can also replace the chicken breast with tuna or tofu for a vegetarian option.
Nutritional benefits:
This salad is rich in fiber, vitamins, and proteins, thanks to the varied ingredients. Root vegetables are excellent for digestion, while chicken breast provides quality protein. Homemade mayonnaise is a healthier alternative to store-bought ones, being free of preservatives.
Frequently asked questions:
- Can I use store-bought mayonnaise? Yes, but for an authentic taste and better texture, I recommend homemade mayonnaise.
- How can I store the salad? You can keep it in the refrigerator in an airtight container for 2-3 days. You may need to add a bit more mayonnaise before serving to refresh the taste.
- Can the salad be made vegan? Yes, you can replace the mayonnaise with an avocado-based version or a vegan mayonnaise.
This root vegetable salad with chicken breast and mayonnaise is not just a culinary delight but also a dish that brings family and friends together at the table. I wish you happy cooking and bon appétit!
Ingredients: 6 potatoes, 4 carrots, 1 chicken breast, 1 medium celery, 3 parsnips, 6 pickled cucumbers, black olives (or green, pitted), 2 tablespoons of mustard. For the mayonnaise: 4 eggs, juice from 1/2 lemon, a pinch of salt, 300 ml of oil. For garnish: pickled peppers and fresh parsley.
