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Rassolnik
Radish salad with chicken
The radish salad with chicken is a bit reminiscent of the Uzbekiston salad, famous in Soviet times, which was usually prepared with beef. The version presented here is lighter and even more refined due to the apple and green peas (no canned, this is important!). We suggest boiling the chicken in salted water, although if you bake the fillet in foil (about 40 minutes at 190 ° C) it will also be great. Does using fried onions in a salad seem odd? Not at all! Trust me, this is a very good idea. Fried onions give the chicken salad original, almost smoky notes that are in perfect harmony with the sharp taste of the radish and the sourness of the apple.
How to cook Radish salad with chicken
Step 1
Wash the salad chicken and place in a small saucepan. Pour hot water (so that it covers the fillet by 1 cm), salt a little and bring to a boil. Simmer for 40 minutes, then let cool completely.
Step 2
Wash and clean the radish thoroughly. Cut into thin strips and place in a bowl. Pour cold water over and leave for 15 minutes. After that, put the radish on a sieve and squeeze. Transfer to a large bowl.
Step 3
Peel the onion for the salad and cut into half rings. Heat vegetable oil in a frying pan. Stir-fry the onion until golden brown over medium heat.
Step 4
Boil frozen peas in salted water (5 minutes), then drain in a colander and pour over ice water to keep their bright green color. Cut the chicken fillet into small pieces.
Step 5
Wash and dry the apple. Cut in half and remove the core with seeds. Cut the pulp into thin strips. Add the chicken, apple, fried onion and green peas to the bowl with the radish. Salt and pepper. Pour the salad with mayonnaise and mix.
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