Chicken Kiev Burgers And Russian Style Slaw Salad Recipes

CHICKEN KIEV BURGERS

Steps:

• Preheat a large nonstick skillet or grillpan over med-high heat.
• On a cutting board, combine 2 tablespoons chopped parsley, chopped chives, and chopped thyme; dip the tabs of cold butter into the herbs one at a time, pressing the herbs into the butter to coat them completely.
• In a bowl, combine the ground chicken, Worcestershire sauce, 2 tablespoons mustard, salt, and pepper.
• Form mixture into 4 large patties, no more than 1-inch thick.
• Nest 1 herb-coated cold butter tab into the center of each patty and gently form the patty around the butter.
• Drizzle olive oil over the patties and place them in a hot skillet/grillpan.
• Cook 5-6 minutes on each side.
• While burgers are cooking, combine the sour cream, lemon juice, dill, horseradish, and remaining mustard in a bowl; add in the radishes, red onion, carrots, cucumber, celery, coleslaw mix, and remaining 2 tablespoons chopped parsley, and salt/pepper to taste.
• Toss to combine; serve the Kiev burgers open-faced on a slice of toast with the salad alongside.

RUSSIAN CHICKEN SALAD

Steps:

• Combine chicken breast, cucumber, eggs, onion and potatoes in large bowl.
• In small bowl combine sour cream and mayo.
• Blend chicken mixture with the dressing mixture.
• Place on a couple leaves of Romaine or Boston lettuce and garnish with tomatoes.
• Enjoy.

RUSSIAN SALAD WITH CHICKEN

Steps:

• Cut the beans in half and drop into a pot of boiling water.
• Boil for one minute and scoop out.
• Put in the peas and boil for two minutes.
• Add them to the beans.
• Peel the carrots and cut into matchstick strips, before boiling for two minutes.
• Drain and reserve one tablespoon of the cooking water.
• Put the mayonnaise in a mixing bowl.
• Add the mustard, one teaspoon of the lemon juice and the water.
• Stir to mix and then add the peas, beans and carrots.
• Dice the potatoes and gherkins, cut the chicken into bite-sized chunks, and add all of that to the bowl, along with the capers.
• Pile the salad in a low mound on two dinner plates or on a platter.
• Cut the beetroot into strips and season with salt and pepper.
• Toss with the remaining lemon juice.
• Arrange the beetroot around the salad.
• Use a medium grater to grate the egg over the top of the salad.
• Scatter with chives and serve.