Russian Salad with Chicken

Recipe by Sackville
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Cut the beans in half and drop into a pot of boiling water.
  • Boil for one minute and scoop out.
  • Put in the peas and boil for two minutes.
  • Add them to the beans.
  • Peel the carrots and cut into matchstick strips, before boiling for two minutes.
  • Drain and reserve one tablespoon of the cooking water.
  • Put the mayonnaise in a mixing bowl.
  • Add the mustard, one teaspoon of the lemon juice and the water.
  • Stir to mix and then add the peas, beans and carrots.
  • Dice the potatoes and gherkins, cut the chicken into bite-sized chunks, and add all of that to the bowl, along with the capers.
  • Pile the salad in a low mound on two dinner plates or on a platter.
  • Cut the beetroot into strips and season with salt and pepper.
  • Toss with the remaining lemon juice.
  • Arrange the beetroot around the salad.
  • Use a medium grater to grate the egg over the top of the salad.
  • Scatter with chives and serve.
Advertisement