Classic Chicken & Pickle Salad with Sautéed Vegetables
Simple, quick, and tasty - a little celebration every day! This chicken salad with pickles has a rich, interesting flavor, made from everyday fridge staples.
Updated : 12 February, 2026
Easy
About 30 min.
Ingredients
3
Pickled cucumbers
300 grams
Chicken fillet
1
Carrot
1
Onions
30 grams
Dill
3 tablespoon
Mayonnaise
20 milliliters
Vegetable oil
1
Laurel leaf
3
Peppercorns
to taste
Ground black pepper
to taste
Table salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make Classic Chicken & Pickle Salad with Sautéed Vegetables? Prepare all the ingredients you need. I used chicken breast fillet, but you can use any part of the chicken. Choose large carrots and a large onion. Use neutral, odorless vegetable oil. Pickles are best medium-sized so they aren’t too watery.
Step 2
Cook the chicken fillet. Rinse it under running water, place it in a pot with lightly salted cold water, add a bay leaf and peppercorns. Bring to a boil and simmer over medium heat for 20 minutes after boiling. Drain the water and let the chicken cool completely.
Step 3
Peel the onion, rinse it, and dice it small. Heat a skillet, carefully pour in the vegetable oil, and add the onion. Fry over medium heat, stirring occasionally, for about 2 minutes.
Step 4
Peel the carrot, rinse it, and grate it on a coarse grater. When the onion softens and starts to turn golden, add the carrot. Stir so the vegetables cook evenly, soften, and don’t dry out.
Step 5
Fry for about 5 minutes. Let the sautéed vegetables cool completely.
Step 6
Dice the pickles into small cubes.
Step 7
Dice the cooled chicken fillet into small cubes (the same size as the pickles).
Step 8
Remove tough stems and wilted bits from the dill, rinse, dry, and finely chop. In a bowl, combine the chicken, cooled sautéed vegetables, diced pickles, and dill. Dress with mayonnaise and mix. If needed, add salt and pepper to taste.
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