Stolichny Chicken Salad
Recipe GLPRf89861fe5c30d4
A hearty, traditional-style chicken salad featuring tender diced potatoes, carrots, eggs, and succulent cooked chicken, balanced with briny pickles and sweet peas. A tangy vinegar-based hot sauce brings bold flavor to this satisfying, protein-rich dish that serves a crowd.
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Ingredients
4 medium potatoes
1 medium carrot
4 large eggs
1 medium onion
4 dill pickle spears
225 grams cooked dark-meat chicken, diced
300 grams canned green peas, drained
1 to 2 teaspoons vinegar-based hot sauce (such as Tabasco)
Directions
Place the 4 medium potatoes in a large pot of cold salted water. Bring to a boil and cook for 12–15 minutes until a fork pierces the center easily but they still hold their shape. Drain and cool completely, then cut into small cubes.
Place the 4 large eggs in a separate pot of cold water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Transfer to ice water to cool, then peel and chop into bite-sized pieces.
Cut the 1 medium carrot into small cubes. You may lightly boil or steam the carrot cubes for 2–3 minutes to soften, then drain and cool, or use them raw for crunch.
Peel and finely dice the 1 medium onion into small pieces.
Rinse the 4 dill pickle spears under cool water to remove excess brine, then chop into small cubes.
If you have not already done so, ensure the 225 grams of cooked dark-meat chicken is diced into small, uniform cubes.
Drain the 300 grams of canned green peas thoroughly in a fine-mesh strainer.
In a large mixing bowl, combine the cooled diced potatoes, chopped eggs, carrot cubes, diced onion, pickle cubes, diced chicken, and drained peas. Toss gently to distribute all ingredients evenly.
Add 1 to 2 teaspoons of vinegar-based hot sauce (such as Tabasco) to the salad, starting with 1 teaspoon and adjusting to your preferred level of heat and tanginess. Toss again to combine thoroughly.
Taste the salad and adjust seasonings as needed with additional hot sauce or a pinch of salt and freshly ground black pepper if desired. Serve chilled or at room temperature.
