A simple and delicious chicken salad. Slice, season, and you're done.
Ingredients
Directions
Boil potatoes, chicken legs and eggs.
Wash the chicken leg, add water. Let it boil. Cook over medium heat until tender, about 30 minutes. Refrigerate. Select meat from bones and skin. Cut into slices.
Pour eggs over with cold water. Let it boil. Cook for 10 minutes. Cover with cold water. Refrigerate and clean. To cut in cubes.
Wash potatoes, add water. Let it boil. Cook over medium heat until tender (about 20 minutes). Drain the water. Refrigerate. Clean. To cut in cubes.
Cut the pickled cucumbers into cubes.
Open a jar of canned peas. Drain the liquid.
Put all the ingredients in a bowl. Peel the onion, wash, cut into small cubes. Add to bowl.
Salt and pepper. Add mayonnaise or sour cream to the salad with chicken and potatoes.
Mix the salad well.
Chicken and potato salad is ready.
Bon Appetit!
Chicken salad with potatoes and eggs
Serves: 4 People
Prepare Time: -
Cooking Time: 60
Calories: -
Difficulty:
Easy
A simple and delicious chicken salad. Slice, season, and you're done.
Ingredients
Directions
Boil potatoes, chicken legs and eggs.
Wash the chicken leg, add water. Let it boil. Cook over medium heat until tender, about 30 minutes. Refrigerate. Select meat from bones and skin. Cut into slices.
Pour eggs over with cold water. Let it boil. Cook for 10 minutes. Cover with cold water. Refrigerate and clean. To cut in cubes.
Wash potatoes, add water. Let it boil. Cook over medium heat until tender (about 20 minutes). Drain the water. Refrigerate. Clean. To cut in cubes.
Cut the pickled cucumbers into cubes.
Open a jar of canned peas. Drain the liquid.
Put all the ingredients in a bowl. Peel the onion, wash, cut into small cubes. Add to bowl.
Salt and pepper. Add mayonnaise or sour cream to the salad with chicken and potatoes.