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Capital Salad with Chicken – Classic Recipe
Instructions
Remove the skin from 2 boiled chicken drumsticks and discard. Separate the meat from the bone with clean hands and chop the meat into small even cubes. Place the chopped meat into a deep mixing bowl ready for the rest of the assembly. Boil the chicken drumsticks for about 35 minutes after the water reaches a boil, checking for doneness by piercing them with a fork; if the drumstick is easy to pierce, the meat is properly cooked.
Chop two boiled chicken eggs into small even cubes that match the size of the chopped chicken meat. Add the chopped eggs to the bowl with the chicken. For best texture, boil the chicken eggs for 7 minutes after the water reaches the boil, then plunge them into cold water to stop the cooking and ease the peeling later.
Cut two peeled boiled potatoes into small even cubes that match the size of the other prepared ingredients. Add the cubed potatoes to the other ingredients in the bowl. Boil the potatoes in their skins for about 15 minutes after the water reaches a boil, checking for doneness by piercing with a fork: if the fork goes in easily, the potatoes are properly cooked through to the centre.
Cut two pickled cucumbers into small even cubes and add them to the bowl with the other ingredients. Drain the cucumbers well on paper towel before chopping, since excess brine would make the salad watery and unbalance the carefully calibrated flavours during the resting time in the refrigerator.
Add 100 grams of canned green peas to the bowl with the other prepared ingredients. Drain the peas thoroughly first to remove any excess brine. Choose properly tender petit pois rather than larger garden peas for the most authentic delicate texture in the finished salad.
Mix all the prepared ingredients together gently with a wooden spoon to combine evenly throughout. Take care not to crush the soft potato or the delicate green peas during the mixing step, since visible distinct ingredients produce the best appearance in the finished salad.
Add mayonnaise to taste and stir everything together thoroughly to combine. Start with about 4 generous tablespoons and add more if needed. According to the classic recipe, the Capital Salad with Chicken is now ready to serve. The salad benefits from a brief resting period in the refrigerator before serving for the most balanced flavour profile.
Transfer the finished salad to a clean serving bowl. Garnish with a few sprigs of fresh dill, parsley or chopped spring onion for an extra-festive finishing touch on the celebration plate. Serve at the table and enjoy. Bon appetit!
Tips
- 1
Use chicken drumstick meat rather than boneless breast for the most authentic flavour and texture in this salad, since the dark meat from the leg holds up better through the boiling process and stays noticeably more tender than breast meat. Always allow the cooked chicken to cool completely in its own broth rather than removing it while still hot, since the resting step keeps the meat juicier and produces a noticeably better texture in the finished salad bowl.
- 2
Boil the potatoes in their skins rather than peeled, since cooking with the skins on prevents excess water absorption and produces a firmer drier potato that holds its shape better in the finished salad. To pair this classic Russian salad with another beautiful celebration mixed bowl, try our refreshing crab stick salad with cucumber and corn as a lighter seafood-style alternative on the same buffet table.
- 3
Drain the canned green peas thoroughly before adding to the salad, since excess brine would make the finished dish unpleasantly salty and watery. Pat the drained peas gently dry on a paper towel for the cleanest result. Choose petit pois rather than larger garden peas for the most authentic tender texture and the most pleasing appearance in the finished mixed bowl.
- 4
Allow the assembled salad to rest in the refrigerator for at least one hour before serving, since the brief resting time lets all the flavours merge properly. For another beautifully traditional Russian celebration salad to add variety to your festive menu, try our hearty salad Obzhorka classic recipe with beef as a heartier meat-based alternative.
FAQ
What is the difference between Capital Salad and Olivier? +
The two salads share most ingredients (chicken, potato, pickled cucumber, peas, eggs, mayonnaise) but differ in two key respects. Olivier traditionally includes carrots while Capital Salad omits them. Olivier also typically uses ham or sausage in addition to or instead of chicken, while Capital Salad sticks strictly to chicken meat. Both salads share the same proud Russian heritage and remain enormously popular at celebration tables, with each region and family having their own slightly varied favourite recipe.
Can I add other vegetables to this salad? +
Yes, but doing so technically transforms the dish into something other than a true Capital Salad. Common additions in modern variations include diced fresh apple for crunch and sweetness, finely chopped fresh dill or parsley for colour, finely diced red onion for a sharper bite, and even chopped walnuts for textural interest. Each addition brings its own character. The traditional purists insist on the strictly five-ingredient version, but variations are welcomed in most home kitchens.
How long does this salad keep? +
Store the assembled salad covered tightly in the refrigerator for up to two full days for best results. The flavours actually improve significantly on the second day as the chicken, vegetables and mayonnaise continue to merge into a beautifully harmonious whole. After two days the texture begins to soften noticeably and the cucumbers can become unpleasantly mushy, so plan to make the salad the day before serving for the best appearance and flavour.
Is there a lighter alternative to mayonnaise? +
Yes, a combination of natural Greek yoghurt mixed with a teaspoon of Dijon mustard, a small squeeze of fresh lemon juice and a pinch of salt makes a brilliant lighter dressing that suits this salad surprisingly well without sacrificing any creaminess. Sour cream blended with a drop of olive oil also lightens the calorie count noticeably while preserving the original flavour profile of the salad. Both substitutions hold up well during the resting time in the refrigerator.
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