A picnic essential, this chicken peas pickles salad works great as a main dish or side salad. Yummy and luscious, this packed full of flavor dish is perfect for any occasion.
Chicken peas pickles salad
I’m not a big fan of mayonnaise so normally, dishes that use mayo get the thumb down from me. But over the holidays, mom loves to make some recipes that became a tradition in our family, just like this super easy chicken peas pickles salad. While this recipe would work well without mayo, this simple ingredient gives it such a festive twist! And since we’re only eating this two or three times a year, I guess a spoonful or two won’t do much damage to my health and figure.
It also pretty hard to resist this recipe, once you took a bite and know how awesome this is, you’ll be anxious for the next holiday event where you’ll get the chance to indulge in this tasty salad a bit. I love how chicken adds just the right chewy to this recipe while the pickles make it taste so light and fresh! Plus the combination of all the ingredients make this dish pretty nourishing; you feel full quite fast so you won’t get to eat a lot.
The best part is you can add as many vegetables as you like and you can even skip the meat for a vegetarian version. Or swap chicken for your favorite meat. If you are a huge pickle fan as myself, add as many pickles as you like but make sure you drain them very well before adding to the mixture or your salad will become too watery. This salad can easily be turned into a potato salad by just adding more potatoes, if you favor those more. And it works great as an appetizer, main dish or side dish, it’s versatile like that!
I named it chicken peas pickles salad as these are my most favorite ingredients in this recipe but you can name it whatever you want, based on your preferred ingredient/ingredients.
Chicken peas pickles salad recipe
- 2 lbs = 1 kg potatoes
- 1 large chicken breast
- 10 oz = 300 gr carrots
- 7 oz = 200 gr celery root (optional – I don’t like it so mom skipped it this time)
- 7 oz = 200 gr pickled cucumbers
- 7 oz = 200 gr pickled red peppers
- 28 oz = 800 gr canned peas, drained
- salt and pepper to taste
- 2-3 tablespoons mustard
For the mayonnaise:
- 1 egg yolk, raw
- 1 egg yolk, boiled
- 1 teaspoon mustard
- approx. 8 oz = 250 gr sunflower oil
- lemon juice
- Cut the pickles in very small cubes and use a sieve to drain very well.
- Drain the peas then wash in cold water and drain again very well.
- Wash potatoes and boil in skin until soft but still firm enough to cut with a knife without breaking.
- Boil chicken breast, carrots and celery root if you opted until soft (you can use the broth to make a soup afterwards)
- When all veggies and the meat are done, peel potatoes and then cut all veggies but peas in medium small cubes with a sharp knife.
- Combine the boiled veggies, meat, peas and pickles and mix well but gently, using 2 spatulas.
- Add mustard, salt and pepper to taste.
- Make the mayonnaise: Grate the boiled yolk and mix with the raw one. Add mustard and mix well with a wooden spoon until smooth. Add oil bit by bit and mix continuously until well incorporated. Do not add more oil until the previous batch has been completely incorporated. Do not drop a lot or all of the oil at one time! If at any point the texture changes add a bit more mustard and/or lemon juice. When the mayo is done, add a tablespoon or two of lemon juice; this will make it taste a bit lighter.
- Add mayo to the meat veggie mixture and mix well but gently using the 2 spatulas, until all ingredients are well coated in mayo.
- Place the salad on a big plate or individual ones and decorate with more mayo, the boiled egg white (if your kids didn’t eat it already lol) and pickles, cut in slices or cubes, your choice. You could also add some sliced olives to this decor.