Russian Salad With Chicken Recipes

AUTHENTIC RUSSIAN SALAD 'OLIVYE'

Authentic Russian Salad 'Olivye' image

This is a recipe my mom and grandmother use every time there's a family gathering or a special occasion. To make this a vegetarian dish just leave out the ham. Potatoes, carrots, and eggs do not have to be chilled completely after boiling. Dill can be substituted for parsley if desired.

Provided by lovefullofpie

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 50m

Yield 10

Number Of Ingredients 8

Ingredients

6 potatoes, peeled
1 carrot, or more to taste
4 eggs
6 large pickles, cut into cubes
1 (15 ounce) can peas, drained
½ cup cubed fully cooked ham, or to taste
1 tablespoon chopped fresh parsley, or to taste
½ cup mayonnaise, or to taste

Steps:

Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.
Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.

Nutrition Facts : Calories 261.4 calories, Carbohydrate 30.7 g, Cholesterol 82.4 mg, Fat 12.4 g, Fiber 5.3 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 1306.5 mg, Sugar 3.9 g

RUSSIAN CHICKEN

Russian Chicken image

This is fabulously easy and delicious!! My step-mother gave me the recipe from Maryland. The recipe calls for Creamy Russian dressing, well in MN we seem to only have plain Russian dressing. So I add 1/4-1/2 cup of light Mayo to the dressing mix to make it creamy. I have made it without the mayo and it definitely needs it if you cant find the creamy Russian dressing! Served best over Jasmine Rice!

Provided by helthyeeter

Categories One Dish Meal

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 5

Ingredients

3 -4 chicken breasts
1 (12 ounce) bottle creamy Russian salad dressing (if not creamy Russian, then plain Russian with 1/4-1/2 cup of light Mayo)
8 ounces apricot jam
1 1/4 ounces French onion soup mix
jasmine rice

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 CHICKEN SALAD

Russian Chicken Salad image

My mother found this recipe in a Russian cookbook. It is a different take on chicken salad, but I find it very nice for lunch or supper. You make the ingredients very chunky so it is not really a sandwich chicken salad but more of a salad.

Provided by Petdrwife

Categories Chicken Breast

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

4 skinless chicken breasts (steamed or boiled and shredded)
2 cucumbers (peeled, chopped)
3 hard-boiled eggs
1 medium onion (chopped)
6 -8 red potatoes (boiled, chopped)
3/4 cup sour cream
3/4 cup mayonnaise
2 tomatoes (cut in wedges)

Steps:

Combine chicken breast, cucumber, eggs, onion and potatoes in large bowl.
In small bowl combine sour cream and mayo.
Blend chicken mixture with the dressing mixture.
Place on a couple leaves of Romaine or Boston lettuce and garnish with tomatoes.
Enjoy.

RUSSIAN SALAD WITH CHICKEN

Russian Salad with Chicken image

Make and share this Russian Salad with Chicken recipe from Food.com.

Provided by Sackville

Categories Lunch/Snacks

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 14

Ingredients

50 g fine beans
50 g frozen peas
1 carrot
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon lemon juice
2 medium new potatoes, boiled
1 piece roast chicken
1 tablespoon capers
4 gherkins
1 large egg, hard boiled and peeled
1 medium beetroot, boiled
salt and pepper
1/4 cup freshly snipped chives

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.

Nutrition Facts : Calories 338.6, Fat 10.7, SaturatedFat 3.1, Cholesterol 130.5, Sodium 1441.6, Carbohydrate 43.2, Fiber 8, Sugar 8.2, Protein 19.1

RUSSIAN DRESSING CHICKEN

Russian Dressing Chicken image

So easy and really delicious--a family staple! The sweetness of Russian dressing and apricot jam are offset by the salty onion soup mix. Chicken is tender and juicy every time.

Provided by LexingtonMom

Categories Chicken Breast

Time 1h22m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 -3 lbs chicken thighs or 2 -3 lbs cut-up whole chickens
salt, to taste
garlic powder, to taste
1 (1 ounce) envelope dry onion soup mix
4 ounces Russian salad dressing
4 1/2 ounces apricot jam
1/4 cup water

Steps:

Preheat oven to 350 degrees.
Coat 9x13 baking dish with non-stick spray. Lay chicken pieces in dish and sprinkle well with salt and garlic powder.
In bowl, mix together remaining ingredients and pour over chicken.
Bake covered for 1-1/4 to 1-1/2 hours.

Nutrition Facts : Calories 590.4, Fat 28.9, SaturatedFat 7.2, Cholesterol 145.6, Sodium 992.2, Carbohydrate 33.8, Fiber 1.2, Sugar 19.4, Protein 48.5

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