Glutton Salad with Chicken
Origin of the recipe
The recipe for "Obzhorka" is believed to have originated in Soviet times as an alternative to the traditional "Olivier" salad and other hearty holiday salads. It seems to have been born by accident during an experiment involving "let's make a salad out of what's in the fridge." However, after trying the finished dish, you'll likely ask for more—the salad is so delicious that it's almost impossible to stop until it's gone. Hence the name "Obzhorka."
What do you need for cooking?
Ingredients
-
Chicken thighs (fillets)
-
Water
-
Vegetable oil
-
Onions
-
Carrot
-
Pickled cucumbers
-
Garlic
-
Parsley
-
Mayonnaise
-
Lemon juice
-
Ground black pepper
-
Salt
Kitchen utensils
- Knife
- Board
- Bowl
- A saucepan with a lid
- Pan
- shoulder blade
Step-by-step recipe
Step 1:
Place the fillet in a saucepan, cover with water and bring to a boil.
Step 2:
Skim off any foam that appears and add salt.
Step 3:
Cook covered for 25 minutes over medium heat.
Step 4:
Remove from heat and cool the fillet by removing it from the broth and allowing excess liquid to drain.
Step 5:
Cut the onion into half rings and fry in oil for 5-6 minutes over medium heat.
Step 6:
Remove the onions from the pan.
Step 7:
Cut the carrots into strips and fry for 5-6 minutes, then cool.
Step 8:
Cut the pickles lengthwise into thin long strips and place in a bowl.
Step 9:
Finely chop and add garlic.
Step 10:
Cut the chicken fillet into small pieces.
Step 11:
Add chopped parsley, onion, carrot, salt, pepper, lemon juice, mayonnaise and mix everything together.
Cooking tips
You can add corn to this salad, replace the chicken with pork or beef, and instead of mayonnaise, use sour cream with 1 teaspoon of horseradish.
Before serving, garnish the salad with herbs and slices of pickled cucumbers.
