Mixed Chicken Salad

Mongolian Chicken Salad Recipe with Fresh Vegetables and Creamy Dressing

Region / culture: Mongolia | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Mixed Chicken Salad is a delicious and nutritious dish that is perfect for a light lunch or dinner. This salad is packed with protein from the chicken and eggs, and is full of fresh vegetables like cucumbers, onions, and tomatoes. The creamy dressing made with sour cream and mayonnaise adds a rich and tangy flavor to the salad.

History

Chicken salad has been a popular dish for many years, with variations found in cuisines all around the world. The addition of vegetables like cucumbers and potatoes to the traditional chicken salad recipe adds a unique twist to this classic dish.

Ingredients

4 skinless chicken breasts (steamed or boiled and shredded)
2 cucumbers (peeled, chopped)
3 hard-boiled eggs
1 medium onion (chopped)
6-8 red potatoes (boiled, chopped)
0.75 cup sour cream
0.75 cup mayonnaise
2 tomatoes (cut in wedges)

How to prepare

In a large bowl, combine chicken breast, cucumber, eggs, onion, and potatoes.
In a small bowl, combine sour cream and mayo.
Blend the chicken mixture with the dressing mixture.
Place the mixture on a couple of leaves of romaine or Boston lettuce and garnish with tomatoes.

Variations

Add some chopped celery or bell peppers for extra crunch.
Use Greek yogurt instead of sour cream for a lighter dressing.
Add some fresh herbs like dill or parsley for extra flavor.

Cooking Tips & Tricks

Be sure to cook the chicken breasts thoroughly before shredding them for the salad.

- Boil the potatoes until they are fork-tender, but be careful not to overcook them.

- For a lighter version of this salad, you can use Greek yogurt instead of sour cream.

- Feel free to add other vegetables or ingredients to customize the salad to your liking.

Serving Suggestions

This Mixed Chicken Salad can be served on its own as a light meal, or paired with some crusty bread or crackers for a more filling option. It also makes a great side dish for a barbecue or picnic.

Cooking Techniques

Be sure to cook the chicken breasts until they are fully cooked and no longer pink in the middle.

- Boil the potatoes until they are fork-tender, but be careful not to overcook them.

- Hard-boil the eggs until they are cooked through, then peel and chop them for the salad.

Ingredient Substitutions

You can use leftover cooked chicken or rotisserie chicken instead of cooking the chicken breasts from scratch.

- Feel free to use any type of potatoes you have on hand, such as red or Yukon gold potatoes.

- If you don't have sour cream, you can use Greek yogurt as a substitute.

Make Ahead Tips

This Mixed Chicken Salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to keep the dressing separate until ready to serve to prevent the salad from getting soggy.

Presentation Ideas

Serve this Mixed Chicken Salad on a bed of lettuce leaves for a beautiful presentation. Garnish with some fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

This salad pairs well with a crisp white wine or a refreshing iced tea. It also goes well with some crusty bread or crackers on the side.

Storage and Reheating Instructions

Store any leftover Mixed Chicken Salad in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the salad for a few seconds until warmed through.

Nutrition Information

Calories per serving

Each serving of this Mixed Chicken Salad contains approximately 350 calories.

Carbohydrates

The carbohydrates in this Mixed Chicken Salad mainly come from the vegetables like cucumbers, onions, and potatoes. The total carbohydrate content per serving is approximately 25 grams.

Fats

The fats in this salad primarily come from the mayonnaise and sour cream used in the dressing. The total fat content per serving is approximately 20 grams.

Proteins

The protein in this Mixed Chicken Salad comes from the chicken breasts and hard-boiled eggs. The total protein content per serving is approximately 30 grams.

Vitamins and minerals

This salad is rich in vitamins and minerals, particularly vitamin C from the tomatoes and cucumbers, and potassium from the potatoes. It also contains iron from the chicken and eggs.

Alergens

This recipe contains eggs and mayonnaise, which may be allergens for some individuals. Be sure to check for any allergies before serving this dish.

Summary

Overall, this Mixed Chicken Salad is a balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a healthy and satisfying option for a light meal.

Summary

Mixed Chicken Salad is a delicious and nutritious dish that is perfect for a light lunch or dinner. Packed with protein, fresh vegetables, and a creamy dressing, this salad is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Mixed Chicken Salad. It was a warm summer day, and I had been invited to a potluck picnic by some friends. I wanted to bring something special, something that would stand out amongst the usual offerings of potato salad and baked beans. As I rifled through my recipe box, I came across a faded index card with the words "Mixed Chicken Salad" scrawled across the top.

I had no idea where this recipe had come from or who had given it to me, but something about it caught my eye. The combination of tender chicken, crunchy vegetables, and creamy dressing sounded like the perfect dish to bring to the picnic. So, I set to work gathering the ingredients and preparing the salad.

As I diced the chicken into bite-sized pieces, I couldn't help but think about all the recipes I had collected over the years. Some had come from my mother, passed down through generations of our family. Others I had learned from friends, neighbors, and even strangers I had met along the way. Each recipe held a special memory for me, a connection to the past and the people who had shared them with me.

The dressing for the Mixed Chicken Salad was a simple mixture of mayonnaise, mustard, and a touch of honey for sweetness. As I stirred the ingredients together, the familiar scents of the kitchen filled the air, bringing back memories of cooking with my own grandmother when I was a young girl. She had taught me so much about cooking and baking, instilling in me a love for creating delicious meals to share with loved ones.

Once the salad was assembled, I took a small taste and smiled in satisfaction. The flavors were perfect – tangy from the mustard, sweet from the honey, and just a hint of spice from the black pepper. I knew this dish would be a hit at the picnic, and I couldn't wait to share it with my friends.

When I arrived at the picnic, the other guests marveled at the colorful dish I had brought. As they took their first bites, I watched with delight as their faces lit up in pleasure. The Mixed Chicken Salad was a hit, disappearing quickly as everyone went back for second helpings.

After the picnic, several of my friends asked me for the recipe, eager to recreate the delicious dish at home. I happily shared the ingredients and instructions, along with a few tips for making it just right. It made me proud to know that something I had created had brought so much joy to others.

In the days that followed, I found myself thinking more and more about the Mixed Chicken Salad recipe. I wondered where it had come from, who had originally shared it with me, and what stories lay behind its creation. I decided to do some digging, reaching out to friends and family members in search of clues.

Through a series of conversations and reminiscences, I was able to piece together the story behind the recipe. It turned out that the Mixed Chicken Salad had been a favorite of my great-grandmother, a talented cook who had passed down her love of food to her children and grandchildren. She had learned the recipe from a friend many years ago and had made it for countless family gatherings and celebrations.

As I delved deeper into my family's culinary history, I uncovered more and more recipes that had been passed down through the generations. Each one held a special significance, a link to the past that connected me to my ancestors and their love of cooking. I realized that these recipes were more than just instructions for making delicious meals – they were a way of preserving memories, traditions, and stories that might otherwise have been lost to time.

Armed with this new knowledge, I continued to make the Mixed Chicken Salad for family gatherings, potlucks, and special occasions. Each time I prepared the dish, I felt a deep sense of connection to my ancestors and the generations of cooks who had come before me. I knew that their love and passion for food lived on in me, and that every bite of the salad was a tribute to their memory.

And so, as I sit here now, surrounded by my recipe books and index cards, I am filled with gratitude for the gift of cooking that has been passed down through my family. The Mixed Chicken Salad recipe may have come to me by chance, but it has become a treasured part of my culinary repertoire, a reminder of the joy of sharing food with loved ones and the power of recipes to connect us to our past.