Russian Salad With Chicken Food

RUSSIAN SALAD WITH CHICKEN

Steps:

• Cut the beans in half and drop into a pot of boiling water.
• Boil for one minute and scoop out.
• Put in the peas and boil for two minutes.
• Add them to the beans.
• Peel the carrots and cut into matchstick strips, before boiling for two minutes.
• Drain and reserve one tablespoon of the cooking water.
• Put the mayonnaise in a mixing bowl.
• Add the mustard, one teaspoon of the lemon juice and the water.
• Stir to mix and then add the peas, beans and carrots.
• Dice the potatoes and gherkins, cut the chicken into bite-sized chunks, and add all of that to the bowl, along with the capers.
• Pile the salad in a low mound on two dinner plates or on a platter.
• Cut the beetroot into strips and season with salt and pepper.
• Toss with the remaining lemon juice.
• Arrange the beetroot around the salad.
• Use a medium grater to grate the egg over the top of the salad.
• Scatter with chives and serve.

RUSSIAN CHICKEN BREASTS

Steps:

• Preheat oven to 350°.
• Heat oil in large skillet over a medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove chicken and place in a 3-L baking dish.
• Miz dressing, jam and soup mix in a small bowl. Pour over chicken.
• Bake 45 minutes or until chicken is cooked through.

RUSSIAN SALAD

Steps:

• Peel the potatoes and carrots, cut them into small cubes and boil them in water and salt for 15 minutes until they are soft but still firm; drain and leave to cool down. Boil the eggs in water with a pinch of salt for 10 minutes.
• Put the eggs, lemon juice, salt and a drizzle of olive oil in the blender, and start beating all while pouring in olive oil until you are left with a thick mayonnaise, taste and season if necessary.
• Mix the potatoes, carrots and peas together, add the hard-boiled (peeled and chopped) egg, add the flaked tuna fish (save a small amount for garnish) and cover with the mayonnaise, stir well and place in the refrigerator.
• Serve the salad on apperitif spoons garnished with tuna flakes and a strip of sweet red pepper.

RUSSIAN DRESSING CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Coat 9x13 baking dish with non-stick spray. Lay chicken pieces in dish and sprinkle well with salt and garlic powder.
• In bowl, mix together remaining ingredients and pour over chicken.
• Bake covered for 1-1/4 to 1-1/2 hours.

RUSSIAN SALAD

Steps:

• Bring a large pot of water to boil. Season with salt.
• Add whole potatoes to the boiling water, and cook 15 minutes. Add whole carrots to the cooking potatoes, and cook both another 10 minutes. Remove potatoes and carrots with a spider when easily pierced with a cake tester or a very thin knife blade, and set aside in a bowl.
• Add frozen peas to boiling water, and using the spider, remove them to a separate bowl as they float, until all peas have floated and been transferred to the bowl.
• Gently add the eggs, and allow to boil 10 minutes.
• While the eggs cook, peel the potatoes and carrots under cold running water by rubbing them gently with your fingers. Rinse the peas under cold running water to cool.
• Once the eggs are cooked, drain them, and peel under cold running water.
• Neatly dice the potatoes, carrots, ham, eggs and cornichons to the same approximate (and rather small) size as the peas, aiming for uniformity. Gently toss them all together in a large bowl.
• In a small bowl, whisk together the mayonnaise with the cornichon brine, and pour over the salad. Toss gently with rubber spatula or using your fingers until the salad is well coated. Season with several hearty grinds of black pepper.
• Refrigerate overnight, and serve cold.

RUSSIAN CHICKEN

Steps:

• Mix the Russian dressing, apricot jelly, (mayo if applicable) and french onion soup.
• Stir until well combined in separate bowl.
• Place chicken in glass baking pan.
• Pour dressing mix over chicken and bake uncovered at 350°F for 40-50 minutes, until chicken is cooked through.
• Served best over Jasmine rice.
• Enjoy!

RUSSIAN CHICKEN AND BEET SALAD

Steps:

• Place potatoes, beets, and carrots into a large saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool, at least 15 minutes.
• Heat oil in a skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes.
• Peel potatoes, beets, and carrots. Coarsely grate vegetables and eggs into separate, individual bowls. Season with salt and pepper.
• Place a small glass in the middle of a serving plate. Layer salad around the glass into a bracelet-like shape in the following order: potatoes, 1/2 the beets, carrots, walnuts, 1/2 the chicken, onion, eggs, remaining chicken, remaining beets, topping each addition with 1 tablespoons mayonnaise except for the walnuts, onion, and last beet layer.
• Remove the glass and cover salad with the remaining 6 tablespoons mayonnaise. Garnish the top with pomegranate seeds.

AUTHENTIC RUSSIAN SALAD 'OLIVYE'

Steps:

• Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.
• Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.

RUSSIAN CHICKEN AND PINEAPPLE SALAD

Steps:

• Combine cubed pineapple, chicken breast, Cheddar cheese, walnuts, sour cream, mayonnaise, and garlic in a bowl and mix well. Season with salt and pepper. Spoon into a serving bowl and garnish with remaining pineapple rings.

EASY RUSSIAN SALAD

Steps:

• Cook the carrots and potatoes in a pan of boiling salted water for 4 mins, then throw in the peas and cook for 4 mins more until all the vegetables are tender. Drain, cool for a few mins, then tip into a bowl with the cornichons, mayonnaise and parsley, if using. Mix well and season to taste. Delicious with leftover roast beef or lamb, wedges of pork pie or cold sliced ham or chicken.