Can I replace mayonnaise with another dressing?

Yes, sour cream, Greek yogurt, or an olive oil–lemon dressing work well. The flavor becomes lighter and calories decrease.

How to cook green beans?

Drop beans into boiling salted water and cook for 3–5 minutes until tender, then drain and rinse with cold water. For frozen beans, cook 5–7 minutes without thawing.

How long does the salad keep in the fridge?

In a sealed container at 2–4°C, it keeps for up to 1 day. Without dressing, up to 2 days.

Can I add other vegetables?

Yes, bell pepper, corn, or radish are great additions — they add color and variety.

Bean salad

Name: Bean salad
Total time: 10 min
Yield: 3 порции
Cuisine: International
Ingredients: Green Beans — 300 g; Chicken breast — 300 g; Chicken egg — 220 g; Cucumber — 130 g; Pickled Cucumber — 250 g; Green Onion — 30 g; Dill — 15 g; Mayonnaise — 200 g

25min

1445g

Nutrition per 100g

226

This bean salad is a real treasure for those who enjoy hearty and nutritious meals. Tender chicken breast, boiled green beans, eggs, and crunchy pickles in a creamy mayo dressing create a perfect balance of flavor and texture. The pickles add a tangy kick, while fresh herbs bring a pop of color. A great choice for lunch, dinner, or even a festive table.

BreakfastMeatSaladsVegetablesFresh VegetablesSnack

WHAT YOU WILL NEED

From ingredients

8 products

Protein Base

Vegetables & Herbs

Pickled Cucumber250 g

Green Onion30 g

Dill15 g

Dressing

Mayonnaise200 g

SIMPLE PROCESS

Step by step recipe

For a flavorful and moist salad, prepare the ingredients properly. Boil the chicken breast until cooked, cool, and dice. Cook the green beans for 3–5 minutes after boiling to keep them crisp. Hard-boil the eggs and cool. Dice all ingredients to a similar size for a harmonious mix. Dress with mayo just before serving to keep it fresh.

Step 1

Boil the Ingredients

Boil the chicken breast in salted water until cooked (15–20 minutes), then cool. Hard-boil the eggs (10 minutes), cool in cold water. Cook the green beans in boiling water for 3–5 minutes, then drain and rinse.

Step 2

Chop Chicken and Eggs

Dice the cooled chicken breast into small cubes. Peel and dice the eggs or use an egg slicer.

Step 3

Prepare Cucumbers and Herbs

Dice the fresh and pickled cucumbers into same-sized cubes. Finely chop the spring onions and dill.

Step 4

Combine Ingredients

In a large bowl, mix the chicken, eggs, beans, cucumbers, and herbs. Toss gently.

Step 5

Dress and Serve

Add mayonnaise, season with salt and pepper, and mix well. Serve immediately, garnished with extra herbs.

CHEF'S TIP

Don't Overcook the Beans

Cook green beans for 3–5 minutes after boiling until tender but still slightly crisp. Immediately plunge into cold water to stop cooking and preserve color.

Slice Chicken Against the Grain

To keep the meat tender, slice the cooled breast against the grain into thin strips or cubes.

Pickles Add Tang

They provide a pleasant sourness and crunch. If they're too wet, gently squeeze them before adding to prevent a watery salad.

Dress Just Before Serving

Add mayonnaise right before serving to keep vegetables crisp and the salad fresh.

SUBSTITUTIONS

Add your taste

With Greek Yogurt Instead of Mayo Replace mayonnaise with Greek yogurt (200g) mixed with 1 tsp mustard and lemon juice — a lighter, healthier dressing.
With Fresh Cucumber Instead of Pickles Use only fresh cucumber (380g total) for a more refreshing, less salty salad.
Add Canned Peas Add 100g of green peas for sweetness and extra texture.
With Smoked Chicken Replace boiled chicken with smoked breast for a smoky, more intense flavor.

HOW TO STORE

How to Store Bean Salad

Best served fresh. If you have leftovers, refrigerate in a covered container for up to 1 day. Dressed salad may become watery, so stir and add extra mayo if needed. Do not freeze.

GOOD TO KNOW