Full Recipe:
Ingredients:
250-300 grams pickled cucumbers: The pickled cucumbers are key to adding a delightful tangy crunch to the salad. Their acidity cuts through the richness of the other ingredients, creating a balanced flavor profile.
400 grams cooked chicken fillet: A protein-packed base, the chicken provides a hearty and filling element. You can use leftover chicken or cook it fresh for this recipe.
3 boiled carrots: Carrots bring a natural sweetness and vibrant orange color, adding not only taste but also a visual appeal to the salad.
4 boiled eggs, yolks separated: Eggs are a great source of protein and healthy fats. The yolks are used to create a creamy dressing, while the whites add texture to the salad.
1/2 teaspoon salt: Enhances the natural flavors of all the ingredients.
3 tablespoons olive oil: Olive oil adds a rich, smooth texture to the dressing and is a healthier alternative to mayonnaise.
3 tablespoons sour cream: Sour cream contributes a creamy texture with a slight tang, balancing the richness of the olive oil and the sharpness of the mustard.
1 tablespoon American mustard: Mustard adds a zesty kick to the dressing, bringing a sharpness that elevates the overall flavor.
A bunch of fresh dill: Fresh dill is aromatic and slightly sweet, adding a fresh, herbaceous note that complements the other flavors perfectly.
Instructions:
1. Prepare the Ingredients:
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