Salad “Capital” classic recipe

Chicken fillet for the recipe is better to use fresh, not frozen. Wash poultry meat, clean with a knife from fat and thin films. In order for the fillet to remain juicy and soft after cooking, we will cook it whole for 20 minutes from the moment the water boils. To make the meat tastier and more aromatic, you can add a few peas of allspice or add a bay leaf to the broth. Then remove the fillet from the hot broth, cool on a plate and cut into cubes.

While the chicken is cooking, prepare the vegetables for the capital salad. We wash the potato tubers from the soil, remove the peel with a vegetable peeler. Put the tubers in a ladle or pan, fill with water. Boil the potatoes until cooked, remembering to salt the water when it boils. Salt the potato broth, cool the vegetables and chop into cubes, like chicken fillet.

After boiling water, we will boil the eggs for 9-10 minutes so that the yolk is not liquid inside. Pour the boiled eggs with cold water and leave to cool. Then carefully clean, crumble with a cube, like the rest of the ingredients.

Grind crispy pickled cucumbers in the same way. To make the salad more tender, it is better to peel the peel from vegetables first.

Peel the onion, wash it and cut it finely so that the onion is practically not felt in the finished dish, but only sets off the other ingredients. For the same purpose, it is better to choose a small bulb.

Combine chopped chicken fillet and vegetables in a deep salad bowl. Add a little fine salt and freshly ground pepper to taste. You can use only black pepper or a mixture.

Dress the Stolichny salad with mayonnaise. Store-bought sauce or homemade will do. Thoroughly mix all the components of the salad so that they are connected to each other. Let's try the salad. If necessary, add another pickled cucumber or a little onion for spiciness.

Let the salad cool and brew for a couple of hours in the refrigerator and serve. For serving, you can use a culinary ring or small portioned dishes. For a buffet table, you can put the Stolichny salad in tartlets. You can decorate the dish with parsley leaves, pickled cucumber circles and cranberries or red currants.
Enjoy your meal!