Chicken Breast Salad with Russian Dressing
- Barbecue recipes
Russian dressing is an old-fashioned, classic mix of many flavourings that's definitely worth revisiting.
Ingredients
- 4 boneless skinless chicken breasts
- Marinade:
- 2 tbsp (30 mL) tomato chili sauce or ketchup
- 1 tbsp (15 mL) vegetable oil
- 1-1/2 tbsp (22 mL) chopped fresh dill, or 1 tsp/5 mL dried dillweed
- 1/2 tsp (2 mL) each salt and black pepper
- Russian Dressing:
- 1 hard-cooked egg, finely chopped
- 1 ripe tomato, peeled, seeded and finely chopped
- Half dill pickle, finely chopped
- 2 tbsp (30 mL) finely chopped fresh parsley
- 2 tbsp (30 mL) finely chopped fresh chives
- 1 tbsp (15 mL) chopped fresh dill, or 3/4 tsp/4 mL dried dillweed
- 2 tsp (10 mL) chopped capers
- 3/4 tsp (4 mL) sweet paprika
- 1/2 tsp (1 mL) black pepper
- Pinch salt
- 3/4 cups (175 mL) mayonnaise
- 2 tbsp (30 mL) tomato chili sauce or ketchup
- 1 tbsp (15 mL) cider vinegar
- Suggested Salad:
- 1 head iceberg lettuce, coarsely shredded
- Quarter small red cabbage, finely shredded
- 4 cooked beets, quartered
- 12 cooked small new potatoes, quartered
- 1 bunch cooked or raw baby carrots, or 4 small carrots, sliced
- 2 small cucumber, sliced
Preparation
Marinade: In bowl, whisk together chili sauce, oil, dill, salt and pepper. Add chicken and roll to coat; marinate for at least 30 minutes or, refrigerated, for up to 1 day.
Russian Dressing: Stir together egg, tomato, pickle, parsley, chives, dill, capers, paprika, pepper, salt, mayonnaise, chili sauce and vinegar.
Grill chicken over medium-high heat, turning once, until no longer pink in centre of thickest part, about 12 minutes; remove from heat and let stand for 5 minutes, then slice.
Suggested Salad: Meanwhile, arrange lettuce and cabbage on 4 plates; top with beets, potatoes, carrots and cucumbers. Top each plate with chicken; spoon dressing over top.
Makes 4 servings.
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