Salad capital recipe with classic chicken. Capital salad

Salad "Capital" was very popular in Soviet times. For those who don’t know, I’ll clarify that this dish is an alternative to the well-known Olivier, only instead of doctor’s sausage, they put boiled chicken or beef meat in it.

Kitchen tools: cutting board, knife, saucepan, sieve, vegetable peeler, 2-3 bowls.

Ingredients

How to choose the right products

According to the recipe, we need boiled meat, I use beef, but you can use chicken or turkey instead. If you also prefer beef, take a piece without hard veins and bones, such as a shoulder blade. In the event that you plan to put chicken, the most suitable part will be the breast.
For cooking we need cucumbers. If you are preparing a capital salad with beef, like me, it is better to put pickles in it, and if with chicken, then fresh ones. This combination guarantees a rich, pleasant taste for the future dish.
As for green peas, take a young canned product. In various recipes for this salad, you can find a variation with frozen steamed peas, but this is not the most appropriate solution. Regarding this ingredient, it is still better to stick to the classic version.

If a component such as capers in a marinade has confused you, do not worry. These are common sprouted buds that you can buy in many supermarkets and health food stores. This product is becoming more common due to its many beneficial micronutrients. I strongly advise you to start adding capers to various dishes..
If you do not use store-bought mayonnaise, you can replace it with homemade mayonnaise. Also, it turns out very tasty if you generously season the salad with cold-pressed green olive oil with a drop of lemon juice and black pepper.

Food preparation

Unlike, in the "Capital" they use meat. Boil the meat that you prefer, and then follow the step-by-step algorithm.

We take 2 medium-sized potatoes, wash them with running water and peel them. Put the peeled raw vegetables in a bowl, fill with cold water and set aside for a while.
Pour 2-3 liters of water into a saucepan, add a pinch of salt and a pinch of sugar and set to heat up on the stove.
Next we have carrots. We use one large root crop. We wash it, clean it and cut off the “ass” and “nose” - we do not use these parts, so that when cutting the carrot cubes we get the same as possible.
The remains of the vegetable should not be thrown away, they can be put, for example, in soup or borscht.
We cut the carrots into layers of the same thickness, then cut into sticks and, finally, into cubes.
We throw the workpiece into the water, which by this moment has already managed to warm up a little.
Back to potatoes. We take it out of the bowl of water and put it on a cutting board. We cut off the most rounded parts a little, so that later we get neat identical squares from it. We cut into plates, then into cubes and then cut across.
We will throw potatoes to carrots only after the water boils and the carrots boil in it for 3 minutes. This moment is very important if your goal is to cook an excellent restaurant-level dish. In the meantime, the water has not boiled, prepare the cucumbers. We take 3 pickled cucumbers and peel them.
It’s great if you have barrel ones, but marinated ones from a can are also suitable for us. We cut them into regular cubes.
In salads such as Olivier and Stolichny, it is extremely important that the ingredients are cut evenly in size - this is necessary for flavor balance.
Now we dip the potatoes into the boiled water.
You can prevent the boiling of foods containing starch with the help of vinegar, which we will do. Add 1 tsp to water. vinegar. Such simple manipulations guarantee us that the vegetables will be cooked perfectly, because potatoes are cooked faster than carrots and are easy to digest.
When the water boils again, cook for 3-5 minutes, this will be enough. Then we put the contents of the pan in a sieve so that the water leaves, and the vegetables remain, and leave for a while. Even in the absence of liquid, hot vegetable cubes still continue to cook.

Lettuce Assembly

Now the dish is ready and we can enjoy its extraordinary taste. You can also diversify the menu - fruit salad -.

Video recipe for making "Capital" salad

In order for the recipe to be more informative and complete, I am attaching a video in which the chef demonstrates all the stages of preparing the Stolichny salad, describing each process in detail. Watch the video for helpful tips on choosing and preparing each ingredient, why you shouldn't add eggs to your salad, and two ways to dress.

How to decorate and serve a dish

Ready salad can be decorated with chopped herbs or its sprigs. Green olives, small pickled cucumbers and quail eggs are also perfect for decoration. The highlight of the presentation can be flowers made from boiled carrots with leaves from cucumber slices.

If you are interested in the described meat salad recipe, you can click on the active link and get acquainted with other equally delicious ones on our website. You may also be interested in, which will come in handy at the height of the summer season.

Under the loud name lies an exquisite and healthy snack that won the hearts of many. The famous Stolichny salad with chicken, thanks to the use of poultry meat, acquires such a familiar and beloved taste.

Below is a variant of a hearty dish that appeared during the Soviet era. This is not only a delicious snack, but also a full-fledged independent dish for a delicious dinner.

The classic recipe is performed from:

large fillet;
2 - 3 potato tubers;
the same amount of carrots
4 small pickled cucumbers;
half a can of canned peas;
3 pcs. eggs;
greens;
salt, spices and mayonnaise used as a dressing.

The cooking algorithm is known, perhaps, to everyone:

Eggs, potatoes and carrots are boiled until cooked.
Boiled foods and cucumbers are chopped into cubes.
The fillet, boiled in advance in water with salt, is chopped in the same way.
In a tall bowl, all prepared salad ingredients are combined, which are salted, seasoned, crushed with chopped herbs and smeared with sauce.

With crab sticks

Seafood lovers can experiment with the ingredients by adding crab sticks to them.

Ingredients for a small pack of sticks:

half fillet;
4 potato tubers;
2 pickles;
the same number of eggs;
half a can of peas;
a tomato;
parsley;
salt, spices and olive or just light mayonnaise.

Steps for creating snacks:

It is better to boil chicken, potato tubers and eggs in advance so that they have time to cool by the time the salad is prepared.
Of all the ingredients, including crab sticks, small bars are prepared.
Peas are poured into a sieve or colander, and the greens are chopped.
All components are combined in a bowl, salted, crushed with pepper and generously smeared with mayonnaise.

Recipe with fresh cucumbers

Easy and quick salad "Capital" with chicken and fresh cucumber is prepared from an affordable food set, including:

fillet - 300 g;
potatoes and fresh cucumber - 2 pcs.;
carrots - the same;
onion - 1 pc.;
eggs - 3 pcs.;
green peas - ½ can;
greens - to taste;
salt, pepper and mayonnaise.

To enjoy the familiar taste, follow this algorithm:

A pot of salted water is placed on the fire.
Chicken fillet is immersed in boiling water, boiled until cooked and divided into fibers.
Root crops and eggs are boiled, and after cleaning they are cut into arbitrary pieces, at the discretion of the hostess.
The peeled onion is crushed and boiled with boiling water to eliminate the bitter taste.
Well-washed and dried cucumbers are cut into strips, the greens crumble, and the peas are thrown into a colander.
All components are combined, salted, peppered and flavored with a mayonnaise product.

Salad with smoked chicken

Salad "Capital", which replaced "Olivier" with hazel grouse and black caviar on Soviet tables, acquires a special piquancy when using smoked meat.

For the execution of the recipe you need:

300 g smoked chicken;
1 cucumber (fresh and salted);
½ can of green peas;
3 eggs;
1 carrot;
greens (dill or parsley);
salt, spices and a little mayonnaise for dressing.

Stages of creation:

Smoked fillet is cut into pieces.
Potatoes cooked "in uniform" are peeled and cut into large cubes.
Boiled carrots, eggs and cucumbers are prepared in the same way.
Everything is mixed with peas, chopped herbs and mayonnaise, and then salted and seasoned to taste.

Cooking with corn

Salad "Capital" includes such versatile ingredients that they can easily be combined with a variety of additives.

To create an original snack, take:

1 kg of smoked chicken;
a similar amount of potatoes;
a can of corn;
½ kg pickled cucumbers;
10 eggs;
greenery;
salt and mayonnaise.

To cook a non-classic "Capital", follow this algorithm:

Boil potatoes and eggs in a large saucepan, peel and cut into cubes.
Quarters of circles are prepared from cucumbers.
Chicken meat is separated from the bone and cut into slices.
All prepared ingredients and corn are mixed with chopped herbs, salt and mayonnaise.

Festive appetizer with olives

To decorate the festive table with an appetizer with delicate notes of overseas fruits, you need to prepare:

fillet - 250 g;
potatoes - 3 pcs.;
carrots - 1 pc.;
onion - 1 pc.;
eggs - 3 pcs.;
green peas - 1 bank;
pitted olives - 1 can;
greens - to taste;
salt, pepper and mayonnaise.

An appetizer is prepared according to the following scheme:

Eggs and potatoes are boiled, then peeled and cut into cubes. Boiled carrots are chopped into cubes.
The boiled fillet is chopped into pieces, comparable in size to vegetables.
The peeled onion is chopped, soaked in boiling water for 2 minutes, and then squeezed by hand.
Liquid is drained from peas and olives.
Olives are cut into rings, greens are finely chopped.
All products are mixed with salt, spices and mayonnaise in a deep bowl. Before serving, the salad is laid out in a salad bowl.

No added peas

Since the taste that legumes give to the dish is not to everyone's taste, you can complete the recipe without them.

To do this, take:

4 potato tubers;
2 carrots;
5 eggs;
bulb;
2 pickles;
300 g chicken fillet;
salt and some mayonnaise.

Prepared salad "Capital" with chicken and pickles in this way:

Potato tubers are boiled until soft, peeled and cut into cubes.
We do the same with carrots.
Boiled eggs are cut into plates, which are divided into four parts.
The boiled fillet is cut into cubes.
Chips are prepared from cucumbers.
The onion is crushed and poured over with boiling water.
All ingredients are mixed, salted and flavored with a mayonnaise product.

Thus, thanks to a variety of recipes, the Stolichny salad has become a universal snack, which always comes in handy - both for the holiday and during the everyday meal.

Salads with meat - simple recipes

Salad "Capital" can be safely called the pride of the hostesses, it is prepared for all festive events. And today a classic salad recipe for your table!

45 min

220 kcal

5/5 (1)

Salad "Olivier" has already become a classic of any New Year's table. One of its modifications is the Capital salad. But he is in no way inferior to his brother: neither in satiety, nor in color. In no case will you lose if you decorate your holiday dinner with it.

What is the difference between salad "Olivier" and "Capital"? The difference is that instead of boiled sausage or sausage, which is traditionally added to a salad with French roots, in the salad we are considering based on chicken, most often - chicken fillet.

What do we need for the salad

To bring this culinary experiment to life, the hostess will need:

This amount of ingredients will make four full servings.

How to cook Capital salad - recipe with chicken

The stages of cooking a salad can be divided into several sequential steps:

First, you should “bring to mind” the main component - chicken breasts. They should be boiled. Before immersing the meat in a pot filled with water, you need to thoroughly rinse the fillet. Then only you can give the bird the opportunity to boil. Salt is added to the water as desired. When the water reaches a boil, it is necessary to reduce the flame and cook the meat on such a gentle fire. within about half an hour until fully prepared.

Since our dish is “cold”, we allow the boiled breasts to cool after cooking. We divide the finished chicken into medium, symmetrical cubes.

Now it's time for the potatoes. Without the peel, we wash it under cold water and set to boil. We check for readiness: if it is cooked, then boldly let it cool. Then cut the potatoes the same cubes as chicken fillet.
Boil chicken eggs in a "cool" way. We also give them some time to cool down or cool them ourselves by immersing them in cold water. We clean from the shell and divide into symmetrical cubes, similar to the previous ones.
Fresh carrots, washed and peeled, removing the skin from it, and then boiled. We chop the finished boiled carrot into cubes familiar to us.
A salted cucumber is not attached to any "adventures": it is simply cut, as it is in its original form, into cubes or grated.
All already chopped and waiting in the wings, it's time to put the products in a large bowl or dish and mix well.
Then add canned peas to the resulting mass and again carefully mix thoroughly.
Immediately before serving, the dish is seasoned with the resulting sauce. from mayonnaise and sour cream and is stuffed with salt, according to taste preferences, or a small amount of pepper.

It is also important that the salad has time to soak in the sauce, for this you need to put it in the refrigerator for 15-20 minutes - so the taste will turn out to be fuller and richer.

Cooked food can be decorated with herbs, boiled vegetables and even olives - it all depends on your imagination and desire.

Secrets of cooking a delicious and original salad

Despite the fact that there is only one classic recipe for this dish, the housewives have learned how to create variations of this culinary miracle for “their own taste and color”. And most importantly, from these experiments, the salad does not become less “capital”, but rather acquires new flavors.

Here, for example, if you add as an additional ingredient to the composition of the dish we have already considered bullseye(whether grated or cubed), then the salad will become more piquant and “with a twist”.

To give the dish "southern tone", can replace chicken with boiled fish, and decorate the salad itself with caviar or shrimp.

There is also an option not with boiled chicken fillet, but a recipe that includes a smoked leg.

The salad is so unpretentious that it is quite appropriate to serve it “before” a hot dish, and “after” it: it will in no way spoil the impression of other dishes.

Now you have learned that the Capital salad is simple and easy to prepare: it will not make you disappear behind the stove for a long time, and the unusual taste of the dish and your efforts will be highly appreciated by the guests.

This dish is one of the variations on the well-known and loved by many Olivier salad. Its main difference is that Stolichny salad contains chicken meat (mainly breast) or other poultry meat, while Olivier is cooked with boiled sausage or boiled meat. A simple, but very tasty and satisfying Stolichny salad will diversify your daily diet or decorate even a festive table.

When preparing Stolichny salad, boiled vegetables, breast, cucumbers and eggs are cut into small cubes, preferably of the same size. Mayonnaise is used as a dressing - of course, homemade is best (see, for example, this recipe). In addition, the sauce, which is made from sour cream and mayonnaise in equal proportions, is perfect for this.

Ingredients:

(500 grams) (5 items ) (300 grams) (300 grams) (300 grams) (300 grams) (200 grams)

Cooking step by step with photos:

The Stolichny salad recipe includes such simple and affordable ingredients as: potatoes, carrots, chicken eggs, pickled cucumbers, chicken breast, canned green peas and mayonnaise. I almost always use homemade mayonnaise - it is not only less harmful than store-bought, but also tastier, and also cooks in a couple of minutes.

First of all, you need to put the vegetables in their uniforms to boil - potatoes and carrots. Usually, when I plan to make a Stolichny or Olivier salad, I cook vegetables in the evening. We also boil hard-boiled chicken eggs - 9-10 minutes after boiling. Now we take a large bowl or pan, since the salad turns out to be a lot and it will need to be mixed. We throw the canned green peas on a sieve so that the glass is liquid, and send it to a bowl.

Then we put pickled cucumbers there, which we cut into small cubes. You can, of course, use pickled cucumbers, but then the taste of the finished salad will be slightly different, but no less tasty.

We clean the boiled carrots and cut into cubes of the same size. In general, adding carrots to Stolichny salad or not is a moot point. But we love being with her.

Weeded potatoes, boiled in their skins, get rid of the skin and cut into cubes. Add to the rest of the ingredients.

The last component will be the chicken breast, which must be cooked until tender. To do this, lay the raw breast in boiling water so that the meat does not have time to give all the juices to the broth. Boil the chicken breast after boiling for 15 minutes, a maximum of 20 on a fire below medium. Then it will become dry and not tasty. Cut the finished chilled breast into small cubes and put in a bowl.

At one time, Soviet chefs tried to recreate the salad invented by Lucien Olivier, who made him famous all over the world. They treated the guests to the so-called “Game Salad”, added delicacy products such as boiled tongue, hazel grouse meat and seafood, pickles and olives, and seasoned complex dressings. When the era of total scarcity came, the recipe was again adapted to a more affordable set of products. So there was a salad "Capital" with chicken. And although there was no game in its composition, visitors fell in love with it. Almost every restaurant ordered this modest salad with a big name for a snack, which was served in small portioned salad bowls, elegantly decorated with parsley, slices of apples and chicken.

Nostalgic for the old days, many housewives are still trying to recreate “the same Stolichny salad” with chicken, a classic recipe, as it used to be in the USSR. Therefore, let's take a look at step by step, with a photo, how to cook the Stolichny salad at home.

Total cooking time: 60 minutes
Cooking time: 20 minutes
Yield: 4 servings

Ingredients

chicken fillet - 400 g
potatoes - 4 pcs.
chicken eggs - 3 pcs.
pickled cucumbers - 2 pcs.
carrots - 1 pc.
green onions - 2 feathers
canned peas - 4 tbsp. l.
mayonnaise - 0.5 tbsp. or to taste
salt - to taste
apple - half (optional)

Cooking

In fact, the recipe for the "Capital" salad is another version of the usual "Olivier" with sausage, but more perfect and supplemented. Here the main ingredient is boiled chicken fillet, a slightly different ratio of products and dressing. So, I pre-boiled carrots and potatoes in their skins, hard-boiled eggs. The chicken breast was poured with boiling water, lightly salted and boiled until tender (about 15 minutes). All products have cooled down.

Chicken fillet cut into large cubes. You should not chop too finely, the taste of meat in the salad should dominate.

Potatoes were peeled and cut into cubes with an edge of about 4-5 mm. There should not be too many potatoes in the salad. The ideal proportion is one medium tuber for each eater.

The peeled carrots were chopped into a cube of the same size. For a salad, you will need one medium root vegetable to give it a nice color and a slight sweet touch.

Pickled cucumbers (preferably barrel ones) cut into cubes. If the peel is too hard, then it can be peeled off. You should also get rid of the seeds, they are not needed in the salad. If the cucumbers are too watery, then lightly squeeze them out of excess liquid so that the salad does not drip.

Mayonnaise for dressing is best prepared by yourself - restaurants usually do just that, especially since you are unlikely to be able to find store-bought mayonnaise in quality and taste like Soviet one. If you still decide to take the purchased "Provencal", then add a little to it, literally 1/3 tsp. mustard, this will greatly improve its taste. Next, I combined mayonnaise and green onions - you only need the white part, chopped as small as possible. Onion juice will mix with the sauce and give it a special taste that suits our dish very well.

In a deep salad bowl, I combined the previously chopped products: chicken fillet, potatoes and carrots. I added green peas and seasoned with onion-mayonnaise sauce. Mix everything well so that the meat is evenly distributed. Added salt to taste. And sent the dish to the refrigerator for 15 minutes to cool.

It remains to add hard-boiled eggs - for "Capital" they will need a lot, 3-4 pieces. I cut the eggs into cubes and sent them to the salad.

I mixed it again, but this time very carefully so that the tender yolks do not turn into “porridge”. Optionally, you can also add some slightly sour apple, peeled and diced. The amount of mayonnaise can be increased, but keep in mind that the ingredients of the dish should not “float” in the sauce.

You can serve in a salad bowl or in portions. Capital salad is very tasty, I hope you enjoy it and take its rightful place on the festive table next to the legendary Olivier. Happy New Year!