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Beef salad with chicken breast

Beef salad with chicken breast

We boil the washed potatoes and leave them until we can lightly chop them with a fork. Let them cool, peel them and then cut them into cubes. Boil the carrot, let it cool, clean it and then cut it into cubes. Boil the meat in cold water with a little salt. When it is cooked, take it out of the pot in which it boiled, let it cool and then cut it into cubes. We cut the donuts into cubes, as well as the cucumbers. We put them in a strainer to drain.

Mix the potatoes, carrots, meat, donuts, cucumbers and olives in a bowl. Season with salt. At the end add mayonnaise and mix with a wooden spoon. Place the salad in bowls and season it with green parsley or garnish as desired.


The potatoes, carrot and parsley root, wash very well and put in the peel to boil. They are cooked when the fork enters easily, but the middle feels a little hard. Drain the water and leave to cool a bit. Then with a well-sharpened knife peel very easily. In this way the vegetable kept more taste, its sweetness did not go away with the boiled juice. Boil the chicken breast without the skin and then remove the meat from the bones.

Boiled vegetables, pickles, chicken breast are cut, all patiently, into pieces the right size with peas. Mix all with drained peas, then add a few tablespoons of mustard and incorporate mayonnaise made of 2 two boiled yolks and a raw yolk, a tablespoon of mustard. It fits everything according to everyone's taste with mayonnaise and mustard.

It is then placed on a plate and decorated according to everyone's skill

Beef salad with chicken breast is served cold, as an appetizer.
The source of this recipe is the culinary blog Alice-Albinutza.


Method of preparation

The potatoes, carrot and parsley root, wash very well, and then put in the shell to boil. They are boiled when the fork enters easily, but the middle feels a little hard. Drain and allow to cool slightly. Then, with a sharp knife, peel very easily. In this way the vegetable kept more taste, its sweetness did not go away with the boiled juice. Boil the chicken breast without skin, and then remove the meat from the bones.

Boiled vegetables, pickled cucumbers, chicken breast are cut, all patiently, into pieces the right size with peas. Mix all with the drained peas, then add a few tablespoons of mustard and incorporate the mayonnaise made from 2 boiled eggs and a raw egg yolk. It suits everyone's taste with mayonnaise and mustard.

It is then placed on a plate and decorated according to everyone's skills.

Beef salad with chicken breast

We boil the washed potatoes and leave them until we can easily beat them with a fork

Beef salad with chicken breast

Wash the chicken breasts, cut them into pieces and boil them with chicken spices. Wash the potatoes,


Beef salad with chicken breast - Recipes

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  1. Clean, cut into cubes and boil 2 potatoes . In parallel, boil 250 g of peas . While the ingredients are cooking, squeeze the juice from ½ lemon .
  2. In another saucepan, boil 4 eggs , then let them cool.
  3. Boil 1 whole chicken breast with bone and LaProvincia skin with little salt . Froth the meat and keep the resulting soup. Before you put it aside, pass it through a strainer.
  4. Cleanse 6 carrots , 1 onion , 2 parsley roots and 5 cloves of garlic and add them to the soup, along with a little pepper . Bring everything to a boil.
  5. After the soup has boiled, discard the onion and keep the rest, ie the essence of the salad.
  6. Cut the carrots, parsley roots and garlic cloves into small and roughly equal cubes.
  7. After it has cooled enough, cut the chicken breast into cubes or small strips.
  8. Cut into cubes 3 pickles and eggs left to cool.
  9. Grab the mayonnaise! Mix a boiled egg yolk with a raw egg yolk and adds ½ teaspoon of mustard . Start mixing.
  10. Gradually add oil and mix until the composition is homogeneous and soft, like a mayonnaise.
  11. Put the diced ingredients in a bowl and top with mayonnaise. Add salt and lemon juice.
  12. Garnish the salad as you imagined it, when you started it.

Chef's tips for beef salad with chicken

  • You can add noodles or dumplings to the remaining soup and serve hot. Or put it in the fridge, after it cools down and use it the next day, for another dish.
  • Beef salad with chicken differs a lot in the way it looks. You can boil 2 more eggs, cut pickled donuts, red and green capsicums, olives, pickles, carrots or parsley and you can create and combine any shapes, colors and even quotes you want.
  • Beef salad is served cold. So keep it in the fridge for at least an hour before putting it on the table.
  • The original beef salad recipe is made using beef. For an easy preparation, we recommend the chicken breast that borrows from the flavors of the vegetables with which it boils.
  • Before mixing them with the rest of the composition, let the cucumbers drain for 20 minutes. The salad will be fresher then.
  • Although beef salad with chicken is simple, it does not need a certain garnish. The diners will prefer it no matter what other dishes you put next to the salad plate.

Beef salad with chicken, good for serving

Beef salad with chicken is a gustatory pleasure. You've probably eaten it already in other winters and you know what taste you want to reproduce. Or imagine what the chicken would look like among the colored cubes and just start experimenting.

Although it requires a little over two hours, the beef salad with chicken does not involve many maneuvers and is relatively easy to prepare. You will quickly notice that this is one of the recipes in which art blends precisely.


Chicken breast salad

I used to say, in an older post, that this salad is a combination of celery chicken and mayonnaise and celery with carrot, apple and mayonnaise. And in these, as in the chicken salad with endive, or in the chicken “beef” salad (it sounds like hell, but the oxymoron has become popular), the chicken breast appears boiled. However, the taste of the salad changes significantly (I say that for the better) if instead of boiled chicken breast we use chicken breast lightly browned, either in the pan, with a little oil, or on the grill or in the grill pan.

Such a salad is not difficult to make. I recommend it to beginners who do not yet dare to prepare beef salad (with chicken, obviously).

What do you need?

  • ½ kg boneless chicken breast
  • 1 tablespoon vegetable oil (for frying chicken)
  • 1 celery of suitable size (

How do you proceed?

Wipe the chicken breast with absorbent towels, then cut it into not too thick slices (about 0.5 cm), as for schnitzels.

Heat the vegetable oil in a non-stick pan and brown in it, over a good heat, the slices of chicken breast, until it gets a crispy, golden crust (about 4-5 minutes on each side).

Remove the slices of browned chicken breast to a platter and allow to cool.

Meanwhile, peel the carrot, celery and apple and grate them. Since both celery and apple oxidize quickly, sprinkle the grated mixture with lemon juice.



Cut the cold chicken breast into small cubes (with a side of about 5 - 7 mm).

Pour the chicken breast pieces over the grated vegetable-fruit mixture.

Gradually add the mayonnaise over the mixture (being careful not to drown the salad in too much mayonnaise) and adjust the taste of salt and pepper.

Refrigerate the salad (at least 30 minutes in the fridge), after which it can be served. If necessary (especially chromatic) sprinkle with fresh greens (parsley is a classic).


Beef salad with chicken breast

If you prefer chicken instead of veal, beef salad with chicken breast is what you want: tasty, as tasty and prepared with love just like at home.

Ingredient:
chicken breast, potatoes, carrots, cucumbers in vinegar, donuts in vinegar, homemade mayonnaise (eggs, mustard, lemon), mustard, spices.
Allergens: mustard, eggs.
Weight: (choose below)

If you prefer chicken instead of veal, beef salad with chicken breast is what you want: tasty, as tasty and prepared with love just like at home.

Ingredient:
chicken breast, potatoes, carrots, cucumbers in vinegar, donuts in vinegar, homemade mayonnaise (eggs, mustard, lemon), mustard, spices.
Allergens: mustard, eggs.
Weight: (choose below)

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Method of preparation

Wash the chicken breasts, cut them into pieces and boil them with chicken spices. Wash the potatoes, put them in a pot with salted water, boil them in their skins to make the salad tastier. Peel the carrots, cut into slices, put chicken spices to boil in a separate pot.

For the mayonnaise, boil 2 hard-boiled eggs, cool them, peel the yolks, grind them with a fork, add salt and 4 raw yolks, put 2 teaspoons of mustard in a large bowl, mix with a wooden spoon. Make it like a paste, then pour oil very slowly and mix continuously, put 2 glasses of oil. Add mustard and lemon juice, add salt and pepper to taste. Put the mayonnaise in the fridge until you cut the vegetables.

Put the finely chopped cucumbers in a pot and drain if they have too much vinegar. A few stop for decoration. Drain the carrots and finely chop them and place them over the cucumbers. Chicken breasts are cut into small pieces. The peas are washed and drained from the jar (mine was soft, I didn't boil it anymore).


Boil carrots, potatoes, celery and peas - if frozen. When you notice that they start to soften, take them out of the water and put them to cool on a plate. All this time, deboning and cutting the chicken breast into pieces. When the vegetables have cooled, cut them into cubes. Cut into cubes and pickles.

Set aside all this and prepare the mayonnaise with a mixer, mixing the three yolks and slowly incorporating the oil. Don't forget to always mix in the same direction, so that the mayonnaise doesn't cut.

When ready, put the three tablespoons of mustard over the vegetables, season with salt and pepper to taste and add mayonnaise. Homogenize the composition and decorate it with a layer of mayonnaise, greens or boiled egg whites, which you can cut into different shapes.


Beef salad with chicken breast is a dish with a special taste, which will be enjoyed by the whole family. During the holidays, to vary the menu consisting mainly of pork-based dishes, try this light version of beef salad.


Beef salad with chicken breast

Beef salad contains the following ingredients, according to the original recipe:

  • 1.5 kg of boiled potatoes
  • 800 g boiled carrots
  • 500 g chicken
  • pickled peppers
  • pickles
  • 2-3 tablespoons of mayonnaise
  • a little salt

In order for the beef salad to have a special taste, the mayonnaise should also be made at home. It is made from 2 boiled egg yolks, 1 raw egg yolk, lemon juice, 200 ml oil, 1 tablespoon mustard, salt and pepper. Mix the eggs, gradually adding oil, and at the end add the lemon juice, salt and pepper to taste.

Boil the vegetables, as well as the chicken. Chop all ingredients and mix with mayonnaise. Pay attention to the amount of mayonnaise. Do not put too much so that the salad is not nauseous. Add salt and pepper to taste.

Regarding the decoration of the Boeuf salad, you can find HERE some models from where you can be inspired.