Beef salad with chicken breast

If I'm preparing something for a larger group, beef salad with chicken breast is one of the most convenient solutions. I've made it many times when I've had guests or wanted something substantial in the fridge for a few days. At home, I notice the biggest difference when the potatoes, carrots, and meat are boiled fresh, not set aside a day in advance, but it works that way too if you're short on time.

Quick Info

Total time: approx. 2 hours, depending on how quickly I boil the vegetables and meat
Preparation time: 40-50 minutes (preparing vegetables, chopping, mixing)
Cooking time: 1-1.5 hours (boiling vegetables and meat)
Servings: 10-12 (depending on portion size)
Difficulty: easy to medium (cutting takes some time)
Recipe type: traditional salad, suitable for festive meals or when you want something substantial

Ingredients

2 boneless, skinless chicken breasts (about 600-700 g)
1.5 kg white potatoes (boiled with skin)
750 g carrots
300 g olives (pitted)
8 pickled cucumbers (adjust to taste)
4 pickled bell peppers (to taste)
salt
mayonnaise made from 3 eggs and 600 ml oil
2-3 sprigs of fresh parsley

Preparation Method

1. Wash the potatoes while they are still in their skins and put them to boil in cold water. From experience, I let them boil until I can easily pierce them with a fork, about 35-40 minutes, but I check towards the end because not all potatoes cook the same.

2. In another pot, boil the carrots whole for about 30-35 minutes, depending on their thickness. Once softened, drain them and let them cool.

3. Boil the chicken breast in cold water with a little salt. I usually use whole pieces and let them boil until there is no pink left in the middle. This takes about 30-40 minutes, depending on the thickness of the breast.

4. After they have cooled, peel the potatoes and carrots. Cut them into suitable cubes, neither too big nor too small. Do the same with the chicken breast: cut it into small cubes or strips so that it mixes easily into the salad.

5. Cut the pickled cucumbers and bell peppers into cubes as well. After cutting, place them in a strainer and let them drain for at least 10 minutes to avoid adding too much liquid to the salad.

6. In a large bowl, mix all the ingredients: potatoes, carrots, chicken, cucumbers, bell peppers, and olives. Taste the mixture and add salt if needed.

7. Add the mayonnaise and mix with a wooden spoon or a regular one. First, add two-thirds of the mayonnaise, then add the rest if needed, so it doesn’t become too heavy.

8. Serve the salad in bowls or on platters and level it out. For decoration, sprinkle chopped parsley on top or garnish as you prefer. Sometimes I save a few strips of bell pepper for decoration.

Why I Make This Recipe Often

This is a recipe that you can easily adapt based on what you have at home. It keeps well in the fridge for a few days and can be made a day in advance. It doesn’t need to be heated and doesn’t require you to keep an eye on it all the time.

Tips and Variations

Tips

If you have time, let the cucumbers and bell peppers drain longer, even up to half an hour. This prevents the salad from becoming too mushy.
New potatoes are not ideal; they become too soft after boiling. Use old white potatoes instead.
If you want to add a decorative touch, set aside a bit of mayonnaise to cover the top of the salad, and you can sprinkle olives, chopped bell peppers, or slices of boiled egg on top.

Substitutions

Chicken can be replaced with turkey or even boiled beef if you want to stay closer to the classic recipe.
If you don’t want to use olives, you can easily omit them or replace them with a bit of boiled and finely chopped celery.
Homemade mayonnaise is ideal, but if you want a quicker option, you can mix store-bought mayonnaise with a little plain yogurt for a lighter taste.

Variations

Some prefer beef salad with more mayonnaise, while others like it with less. The amount can be easily adjusted, and there's no need to stick to the exact measurement.
You can reduce the amount of carrot by half if you don’t want the salad to be too sweet.
Pickled bell peppers are not mandatory, but they add a unique color and flavor.

Serving Ideas

It works as an appetizer for festive meals or as a standalone dish for lunch.
It can be served in small molds or bowls for individual portions.
It can be simply decorated with fresh parsley or thin strips of bell pepper, according to preference.

Frequently Asked Questions

1. Can I use leftover chicken from another meal?
Yes, if you have boiled or roasted chicken breast from another meal, you can use it here. Just cut it into small cubes and add it directly to the salad.

2. How long does beef salad last in the fridge?
The salad keeps well for 2-3 days in the fridge, covered. After that, the texture starts to suffer due to the pickled vegetables.

3. If I don’t have pickled bell peppers, what can I substitute them with?
You can use roasted red peppers or simply omit the bell peppers. The salad will have a slightly different taste, but nothing essential will be lost.

4. Do I need to drain the pickled cucumbers before adding them to the salad?
Yes, it’s advisable to let them drain well; otherwise, the salad will be too watery. If they are very juicy, you can gently press them between your palms or with the back of a spoon in the strainer.

5. Can I use store-bought mayonnaise?
You can, but the taste will be different from homemade. If you don’t have time or don’t want to make mayonnaise at home, store-bought can be mixed with a little yogurt.

Nutritional Values

Estimate for 100 g of salad:
approx. 200-250 kcal
Protein: 5-8 g
Fat: 15-18 g
Carbohydrates: 10-13 g

Values vary greatly depending on how much mayonnaise you use and how salty the pickles or olives are. The salad has a high fat content from the mayonnaise and protein from the meat.

Storage and Reheating

The salad should be stored in the fridge in covered containers, ideally not longer than 2-3 days. It is not reheated; it is consumed cold, directly from the fridge. If it starts to release water, mix it gently before serving. If left too long, the texture changes and it is no longer as pleasant.

 Ingredients: 2 boneless chicken breasts (about 600 -700 g) 1.5 kg of boiled white potatoes 750 g of boiled carrots 300 g of olives 8 pickled cucumbers (to taste) 4 pickled peppers (to taste) salt 3-egg mayonnaise with 600 ml of oil 2-3 sprigs of fresh parsley

 Tags:  beef salad