Russian Salad | How to make Russian Salad

 If you're looking for a recipe for non-vegetarian Russian salad, you've come to the right place. Even people who don't have a lot of experience in the kitchen can make this Russian salad recipe. In point of fact, if you follow the detailed instructions for this vegetarian Russian salad recipe, you'll have the perfect dish in no time. Chicken, peas, vinegar, salt, black pepper, carrot, and other readily available ingredients are used to prepare this straightforward Russian salad recipe. One of the easiest dishes to make in a hurry is this continental recipe. You only need a few minutes of your time and all of the ingredients for this simple salad recipe. The creamy texture of this salad makes it even more interesting. You can add some almond paste to it to make it even more delicious. The freedom to monitor the ingredients when preparing this dish at home is one of its greatest advantages. You can also personalize it to your liking. For instance, if you like spices, you can combine black pepper with some chili flakes. It will give this simple recipe for a creamy salad a spicy twist! This delectable salad recipe is ideal for any occasion. In fact, you can serve this exquisite dish at a game night or house party to friends who enjoy healthy food. They are certain to fall in love with this healthy, creamy delight. You can also store this Russian salad in an airtight container and serve it with garlic bread or any other bread of your choice when it is sufficiently cold.

Russian Salad ingredients: 

• 300 grams of chicken,
•  1 tablespoon vegetable oil, 
• 2 medium diced carrots, 
• 1/2 medium cubed capsicum (green pepper), 
• salt and pepper to taste, 
• 1 tablespoon vinegar, 
• 1/2 cup peas, 
• 10 chopped green beans,
•  100 grams of sliced pineapple, 
• and black pepper to taste.

Toppings: 

• 1 tablespoon cheese spread,
•  3/4 cup mayonnaise,
•  1/4 cup fresh cream.

Read more: Totti fruity cake recipe

How to make Russian Salad:

•  wash and boil the chicken. After washing the chicken, remove any excess water. In a pressure cooker, boil it with ½ teaspoon of salt and ½ cup of water.

• Prepare the chicken Pressure cook for one minute, then simmer for one to two minutes on low heat. Put an end to the fire. Remove the bones' flesh and cut them into small pieces once it has cooled. Put the pieces in a bowl with 1 tablespoon each of oil and vinegar. Put aside for fifteen minutes.

•  Boil the vegetables Boil two cups of water and ½ teaspoon of salt. Add the carrots, beans, and peas, and boil for one more minute. Strain and remove from the flame.Strain once more with cold water added.Reserve the vegetables. Combine the cheese spread, mayonnaise, cream, and salt and pepper. Blend well. If you're using canned pineapple, thoroughly squeeze the slices to get rid of any excess juice. Cut them very finely.

•  Put the components together and add the shredded chicken. If you are a vegetarian, you can substitute boiled potato or paneer in its place. Then, to the mayonnaise, add the chopped pineapple and all the vegetables. Blend well. Taste and change flavors if necessary. If you want to make it spicier, you can add more pepper. Set aside until ready to serve.

• Serve the Salad If the salad appears too thick, add a little milk before serving. Keep it cold. Give this delicious recipe a shot, rate it, and let us know how it turns out.

Tips: 

• If you like, you can add more fruits and vegetables to the salad. 
• If you want to keep the salad healthy, you can serve it with coconut or soy milk instead of dairy milk.
• Refrigerate your salad in an airtight container in the refrigerator.. Toast some garlic bread with it when it's cold.