Golden Salad: A Simple Recipe Packed with Flavor, Made Today!
Hello, food lovers!
😋 Today, I hit the jackpot in the kitchen with a salad that’s like a flavor party: creamy, crunchy, hearty, and super fresh! 🥗 It’s the kind of recipe that turns simple pantry ingredients into a dish worthy of praise. Let me tell you what I cooked today and why this salad is a must-try for anyone who wants to eat well without spending hours in the kitchen!
Recipe: “All the Best on Your Plate” Salad
This salad is the perfect blend of boiled veggies, succulent grilled chicken, tangy pickled cucumbers, and a homemade mayonnaise that ties it all together like magic. 🪄 Here’s what I used and how I made it:
Ingredients (Serves 4-6):
• 5 medium potatoes – creamy and hearty, the perfect base.🥔
• 4 carrots – for a subtle sweetness and a pop of color.🥕
• 3 boiled eggs + 2 raw eggs – for a top-notch homemade mayo. 🪺
• 3 pickled cucumbers in brine – tangy and crunchy, for balance. 🥒
• 6 boneless chicken thighs – grilled to perfection, full of flavor.🍗
• 1 jar of peas (approx. 400 g) – for freshness and a green touch.
• Olive oil – for mayo and refined taste.🫒
• Mustard – a dash for character.
• Fresh parsley – for a fresh note.
• Garlic – because food without garlic is like a day without sun. 🧄
• Salt and pepper – to taste.
How I Made It:
1. Veggies: I boiled the potatoes and carrots in salted water. I cut them into cubes for even cooking and easy mixing. After boiling (without overcooking), I drained them and let them cool.
2. Boiled Eggs: I boiled 3 eggs until hard, peeled them, and set them aside for the mayo.
3. Dreamy Mayo: Here’s the magic! I blended the yolks from the 3 boiled eggs with 2 raw eggs, a teaspoon of mustard, and a pinch of salt. I slowly poured in olive oil while stirring continuously until I got a creamy, velvety mayo with a “more, please!” taste.
4. Pickled Cucumbers: I cut them into small cubes for a tangy kick to balance the creaminess.
5. Grilled Chicken: I cooked 6 boneless thighs on the grill (a grill pan or oven works too). I seasoned them with salt, pepper, and a drizzle of olive oil, then cubed them after they were nicely browned.
6. Peas: I drained the jar of peas and added them for extra color and freshness.
7. Assembly: In a large bowl, I combined the potatoes, carrots, cucumbers, chicken, and peas. I added the mayo, finely chopped parsley, and a crushed garlic clove for aroma. I seasoned with salt and pepper, mixed carefully, and… done! A salad that looks and tastes like a celebration.
8. Serving: I chilled it for 20 minutes to let the flavors meld, then served it with a slice of fresh bread or on its own. It’s simply delicious!
Why You’ll Love This Salad:
• Super versatile: You can swap the chicken with tuna, turkey, or even sautéed mushrooms for a vegetarian twist.
• Quick: In under an hour, you’ve got a complete dish ready to impress.
• For any occasion: Perfect for lunch, dinner, or even a party with friends.
• Balanced: Veggies, protein, and healthy fats – everything you need in one plate.
Tips & Tricks for an Extra Wow
• Light mayo? Replace some oil with Greek yogurt for a lighter version.
• Extra crunch? Add a few roasted nuts or almonds on top.
• Store it well: It keeps in the fridge for 2-3 days, but let’s be honest – it won’t last that long!
• Play with flavors: A squeeze of lemon juice or fresh dill can totally change the vibe.
Let’s Cook and Enjoy Life!
This salad proves you don’t need fancy ingredients to create something memorable. It’s a recipe that brings people together, makes you feel good, and leaves you wanting another serving (or two 😜). Try it and let me know what you add to make it your own!
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