Russian Salad with Chicken: A Symphony of Textures and Flavors

There’s a particular kind of magic that happens when humble ingredients come together to create something truly special. I remember a summer afternoon years ago, the air thick with the scent of blooming jasmine, when my grandmother unveiled a glorious platter of what she called “Olivier Salad.” It wasn’t the rich, mayonnaise-laden version often associated with the name in some Western kitchens, but a lighter, brighter interpretation, punctuated by the unexpected sweetness of carrots and the earthy depth of beetroot. This Russian Salad with Chicken, a close cousin to that cherished memory, embodies that same spirit of delightful simplicity and surprising complexity, a dish that feels both comforting and refreshingly elegant. It’s a testament to how leftovers, when treated with care and a touch of culinary vision, can be transformed into a star.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Servings: 2-4
• Yield: A generous salad
• Dietary Type: Adaptable

Ingredients

This salad is a beautiful mosaic of fresh and cooked components, each contributing its unique character. Here’s what you’ll need to bring this vibrant dish to life:

• 50 grams fine beans, trimmed
• 50 grams frozen peas
• 1 medium carrot
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice, plus more for dressing the beetroot
• 2 medium new potatoes, boiled until tender
• 1 piece roast chicken, preferably leftover, cut into bite-sized chunks
• 1 tablespoon capers, drained
• 4 medium gherkins, finely diced
• 1 large egg, hard-boiled, peeled, and grated
• 1 medium beetroot, boiled until tender
• Salt and freshly ground black pepper, to taste
• 1/4 cup freshly snipped chives, for garnish

Equipment Needed

To assemble this delightful salad, you’ll find the following tools helpful:

• A medium saucepan for blanching vegetables
• A mixing bowl for preparing the dressing and combining ingredients
• A sharp knife and cutting board for dicing and slicing
• A medium grater for the hard-boiled egg
• Dinner plates or a serving platter

Instructions

The beauty of this Russian Salad with Chicken lies in its straightforward preparation, allowing the individual flavors and textures to shine.

1. Begin by preparing the vegetables. Trim the fine beans, then cut them in half. Bring a medium saucepan of water to a boil. Carefully drop the halved fine beans into the boiling water.
2. Boil the fine beans for precisely one minute, then scoop them out using a slotted spoon.
3. Immediately add the frozen peas to the same pot of boiling water. Boil the peas for two minutes.
4. Using your slotted spoon, add the blanched peas to the bowl containing the par-cooked fine beans.
5. Next, peel the carrot. Using your knife, cut the carrot into fine matchstick strips. Once prepped, boil these carrot strips for two minutes.
6. Drain the carrots thoroughly. Importantly, reserve one tablespoon of the cooking water from the carrots – this will be used to create a more fluid dressing.
7. In a clean mixing bowl, place the mayonnaise.
8. To the mayonnaise, add the Dijon mustard, one teaspoon of the lemon juice, and the reserved tablespoon of carrot cooking water.
9. Stir these dressing ingredients together until they are well combined and form a smooth mixture.
10. Now, add the blanched peas, fine beans, and carrot matchsticks to the dressing in the bowl.
11. Prepare the remaining solid ingredients. Dice the boiled new potatoes into bite-sized pieces. Dice the gherkins as well. Cut the roast chicken into bite-sized chunks.
12. Add the diced potatoes, diced gherkins, and chicken chunks to the main mixing bowl. Include the drained capers at this stage.
13. Gently toss all the ingredients in the bowl to ensure everything is evenly coated in the dressing.
14. To serve, pile the salad in a low mound on two individual dinner plates or arrange it attractively on a larger platter.
15. Prepare the beetroot. Cut the boiled beetroot into strips.
16. Season the beetroot strips with a pinch of salt and freshly ground black pepper.
17. Drizzle the seasoned beetroot strips with the remaining lemon juice (from your initial tablespoon, or add a little more if you prefer a tangier beetroot). Toss them gently to coat.
18. Arrange the dressed beetroot strips around the base of the salad mound, creating a colorful border.
19. Using a medium grater, grate the hard-boiled egg directly over the top of the assembled salad. This adds a delicate, feathery texture and a rich flavor.
20. Finally, scatter the freshly snipped chives generously over the entire dish.
21. Serve immediately and enjoy this delightful symphony of flavors and textures.

Expert Tips & Tricks

To elevate your Russian Salad with Chicken from good to exceptional, consider these culinary insights:

• Vegetable Precision: The precise cooking times for the vegetables are crucial. Blanching them ensures they are tender but still retain a slight bite, preventing them from becoming mushy. Overcooking will diminish their vibrant color and fresh taste.
• Chicken Quality: Using good quality roast chicken, ideally with some of its juices, will significantly enhance the flavor. If you don’t have leftovers, a rotisserie chicken is a fantastic shortcut.
• Dressing Balance: The dressing is intentionally light. If you prefer a richer salad, you can slightly increase the mayonnaise, but be mindful of overpowering the delicate flavors of the vegetables and chicken. A touch more lemon juice can brighten it up if needed.
• Beetroot Brilliance: Ensure your boiled beetroot is thoroughly drained before dressing. The acidity of the lemon juice helps to intensify its color and cut through its earthiness.
• Egg Texture: Grating the egg adds a beautiful visual appeal and distributes its flavor more evenly than chopping it. Use a medium-sized grater for the best effect.

Serving & Storage Suggestions

This salad is best served as a light lunch, a starter, or as part of a larger buffet spread. The vibrant colors make it a visually appealing centerpiece. For an elegant presentation, arrange it on a chilled platter.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The flavors tend to meld and deepen overnight, making it delicious even the next day. It is not recommended to freeze this salad as the mayonnaise-based dressing and fresh vegetables may not hold their texture well. If storing, keep the beetroot separate until just before serving if possible, to prevent its color from bleeding too much into the rest of the salad.

Nutritional Information

Here’s an approximate nutritional breakdown for a serving of this delicious salad:

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	338.6 kcal	–
Total Fat	10.7 g	16%
Saturated Fat	3.1 g	15%
Cholesterol	130.5 mg	43%
Sodium	1441.6 mg	60%
Total Carbohydrate	43.2 g	14%
Dietary Fiber	8 g	32%
Sugars	8.2 g	32%
Protein	19.1 g	38%

Please note that these are estimated values and can vary based on specific ingredient brands and exact portion sizes.

Variations & Substitutions

While this recipe is wonderful as is, it’s also incredibly adaptable:

• Vegetarian Option: Omit the chicken and add extra diced hard-boiled egg or small cubes of firm tofu that have been lightly pan-fried for texture. You could also incorporate canned tuna or salmon for a seafood variation.
• Add More Veggies: Consider adding finely chopped celery for crunch, or diced apple for a touch of sweetness. Blanched broccoli florets or asparagus tips can also be lovely additions.
• Dressing Twists: For a lighter dressing, incorporate a spoonful of plain yogurt or sour cream alongside the mayonnaise. A pinch of paprika or a tiny dash of Worcestershire sauce can add another layer of savory complexity.
• Herbacious Notes: Beyond chives, dill or parsley are excellent herbs to use as a garnish.

FAQs

Q: What makes this salad “Russian” if it doesn’t contain traditional potatoes and pickles?
A: While many versions of Russian Salad (like Olivier) are potato and pickle-heavy, this interpretation focuses on a lighter, fresher profile with a similar dressing base. The inclusion of beetroot, egg, and a medley of vegetables is common to many Eastern European salads.

Q: Can I make this salad ahead of time?
A: Yes, you can prepare most of the components ahead of time. Cook the vegetables, dice the chicken, and boil the egg. Store them separately in the refrigerator. Prepare the dressing and assemble the salad just before serving for the best texture and flavor.

Q: What kind of chicken is best for this recipe?
A: Cooked chicken is essential. Leftover roast chicken is ideal, as it often has more flavor and a good texture. A rotisserie chicken is also a convenient and delicious alternative.

Q: Why is it important to reserve the carrot cooking water?
A: The reserved cooking water helps to loosen the mayonnaise-based dressing slightly, making it easier to coat all the ingredients evenly without making the salad overly heavy.

Q: How can I make the salad more visually appealing?
A: The beetroot border and grated egg are key for visual appeal. Additionally, ensure your vegetables are cut into uniform sizes for a neater appearance, and don’t skimp on the fresh chive garnish.

Final Thoughts

This Russian Salad with Chicken is more than just a dish; it’s an invitation to celebrate fresh ingredients and simple pleasures. It’s a reminder that even the most familiar flavors can be presented in new and exciting ways. I encourage you to try this recipe, to taste the delightful balance of textures and the subtle interplay of flavors. Share it with loved ones, experiment with its variations, and savor every forkful. It pairs wonderfully with a crisp white wine or a refreshing glass of iced tea. Enjoy the culinary journey!