Russian Chicken Salad Recipes

RUSSIAN CHICKEN

Steps:

• Mix the Russian dressing, apricot jelly, (mayo if applicable) and french onion soup.
• Stir until well combined in separate bowl.
• Place chicken in glass baking pan.
• Pour dressing mix over chicken and bake uncovered at 350°F for 40-50 minutes, until chicken is cooked through.
• Served best over Jasmine rice.
• Enjoy!

RUSSIAN SALAD WITH CHICKEN

Steps:

• Cut the beans in half and drop into a pot of boiling water.
• Boil for one minute and scoop out.
• Put in the peas and boil for two minutes.
• Add them to the beans.
• Peel the carrots and cut into matchstick strips, before boiling for two minutes.
• Drain and reserve one tablespoon of the cooking water.
• Put the mayonnaise in a mixing bowl.
• Add the mustard, one teaspoon of the lemon juice and the water.
• Stir to mix and then add the peas, beans and carrots.
• Dice the potatoes and gherkins, cut the chicken into bite-sized chunks, and add all of that to the bowl, along with the capers.
• Pile the salad in a low mound on two dinner plates or on a platter.
• Cut the beetroot into strips and season with salt and pepper.
• Toss with the remaining lemon juice.
• Arrange the beetroot around the salad.
• Use a medium grater to grate the egg over the top of the salad.
• Scatter with chives and serve.