Easy Chicken Pickle And Root Vegetables Salad
This easy chicken pickle and root vegetables salad is hearty, cozy, and comforting. It’s a wholesome, nourishing salad recipe that brings big flavor with minimal effort. Rich, creamy and tangy in every bite. Perfect for a quick weeknight meal, meal prep, or a comforting lunch you’ll look forward to all week.
Equipment
- 1 large stockpot
- 1 medium stockpot
- 1 large mixing bowl
Ingredients
- 1.2 lb chicken breast (approx. 2 large chicken breasts) 550g
- ½ cup mayo (or more, if you prefer) 130g
- 7 oz pickles (or more, if you prefer) 200g
- 1 yellow onion (removed after boiling)
- 1 lb yellow baby potatoes 500g
- 0.5 lb whole carrots (5 medium carrots) 250g
- 1 small parsnip 100g
- 1 small celeriac root 150g
- 3 tsps salt (I used Celtic salt) divided
- 1 gal water (for boiling) divided
Instructions
- Peel and wash the onion, carrots, parsnip, and celeriac root.1 yellow onion (removed after boiling), 0.5 lb whole carrots (5 medium carrots), 1 small parsnip, 1 small celeriac root
- Wash the potatoes, but leave them with the skin on.1 lb yellow baby potatoes
- In a large pot, put all the vegetables (except the potatoes) and the chicken breasts to boil in about 10 cups /2.5l of water and 1 tsp of salt.1.2 lb chicken breast (approx. 2 large chicken breasts), 3 tsps salt (I used Celtic salt), 1 gal water (for boiling)
- Cover with a lid and bring it to a boil.
- Lower the heat and leave it to simmer for about 1.5 hrs or until the vegetables are soft (but not mushy).
- In a separate pot, boil the potatoes (skin on) in 4 cups /1l of water and 1 tsp of salt for about 30-45 min (or until soft).
- While everything is boiling, chop up the pickles into small cubes.7 oz pickles (or more, if you prefer)
- Once everything is boiled, remove the vegetables and chicken from the stock and leave them to cool off. Discard the onion as it is not used in the salad.
- You are now left with a delicious chicken and vegetable stock that can be used in various recipes thereafter.
- Remove the potatoes from the pot and discard the water. Let the potatoes cool off before peeling them.
- Chop up into small cubes the potatoes, the chicken breast, and the rest of the root vegetables.
- Add them all in a large mixing bowl, along with the chopped pickles.
- Mix everything together and add the mayo and the salt (1 tsp or more depending on your taste)½ cup mayo (or more, if you prefer)
- Optional: I add a few tablespoons of the pickle juice to add extra tangy flavor.
- Serve and enjoy!
Nutrition
Serving: 313gCalories: 407kcalCarbohydrates: 24.5gProtein: 31.4gFat: 19.9gFiber: 4.7g
Tried this recipe?Let us know how it was!