Veronica brought this authentic recipe from her home in Timisoara, Romania, to the United States. Of course, in Romania, she used her own homemade mayonnaise. She recalls fondly that this salad is served in Romania at every party and on every holiday. And there is small wonder because it presents beautifully, decorated with strips of red pepper, and is delicious as a dip for crackers, or a topping for cocktail bread.
The recipe calls for cooked chicken and boiled vegetables, so simply use the chicken and vegetables with which you have made chicken soup. Or course, all the vegetables are peeled before cooking. This recipe makes about 3 1/2 pounds or 6 cups or 12 servings.
Here is a larger photo of my preparation of Veronica Sporia's Romanian Chicken Salad.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Yield: 12 servings Chicken Salad
- 1 pound cooked boned chicken breast (or the breast meat from a 3-pound chicken)
- 2 large hard-cooked eggs
- 3 medium cooked carrots
- 1 medium cooked parsnip
- 1 large cooked russet potato
- 1 medium cooked parsley root
- 3 dill pickles
- 1 (7-ounce) can drained sweet peas or 7 ounces frozen peas, defrosted
- 1 cup mayonnaise
- Juice from 1/2 lemon
- 1/2 teaspoon salt or to taste
- 1 tablespoon mustard
- 1/2 teaspoon pepper or to taste
- 1 red pepper, cut in strips
- Very finely dice the chicken, eggs, carrots, parsnip, potato, parsley root, and pickles. Place in a large bowl with the peas and mix thoroughly.
- In a small bowl, mix together mayonnaise, lemon juice, salt, mustard, and pepper. Add dressing to chicken salad and mix until thoroughly combined. Adjust seasonings. Refrigerate until cold (or serve at room temperature).
- Serve on a lettuce-lined platter, if desired, garnished with red pepper strips. Alternatively, serve on a platter and surround with crackers or cocktail breads.