“Lady” Chicken Salad (Salat Ledi)
If you’re looking for a light, refreshing salad that comes together in just a few minutes, this tender “Lady” Chicken Salad is exactly what you need. Made with poached chicken breast, crisp fresh cucumbers, sweet canned peas, and fragrant dill all bound together in a cool dollop of sour cream, it delivers a delicate, home-style flavor that feels both comforting and elegant. It’s the kind of dish you can throw together on a busy weeknight, yet it looks pretty enough to set out for guests.
Salads like this one are a beloved staple of the Ukrainian home table. In many Ukrainian and Eastern European kitchens, the sour-cream-dressed salad is a everyday classic, prized because it leans on simple, affordable ingredients that most cooks keep on hand. The cheerful name “Lady” hints at its gentle, refined character, a salad meant to be served chilled and enjoyed slowly. Where Western cooks might reach for mayonnaise, the Ukrainian tradition often favors smetana (sour cream), which keeps the dish lighter and lets the freshness of the cucumber and the herby dill shine through.
The secret to getting this salad just right is in the little details. When you poach the chicken, start timing only once the water reaches a rolling boil, and let the meat cool completely in or out of the pot before you cut it. Cutting warm chicken makes it shred and turn the dressing watery, while fully cooled meat holds clean, neat cubes. Try to dice the cucumber and chicken to roughly the same size so every forkful is balanced. And be sure to drain the canned peas well so they don’t thin out your dressing.
Tips & Substitutions
- Chicken: Leftover roast or rotisserie chicken works beautifully and saves you the poaching step. Turkey breast is a fine swap too.
- Sour cream: Swap in Greek yogurt for a tangier, higher-protein version, or use half sour cream and half mayonnaise if you prefer a richer dressing.
- Cucumbers: English or Persian cucumbers need no peeling and stay extra crisp. If your cucumbers are very watery, salt the cubes lightly and pat them dry first.
- Peas: Thawed frozen peas or steamed fresh peas can stand in for canned, just cool them before mixing.
- Herbs: No dill on hand? Fresh parsley, chives, or green onion all add a lovely fresh note.
Serve this salad well chilled, either mounded in a pretty bowl or spooned onto crisp lettuce leaves for a light lunch. It pairs wonderfully with dark rye bread or a slice of crusty baguette. Leftovers keep nicely in an airtight container in the refrigerator for up to two days, though the cucumbers will soften over time, so it’s best enjoyed fresh. If you’re making it ahead, you can prep the chicken and chop the vegetables in advance and stir in the sour cream just before serving. Enjoy, and as we say in Ukraine, smachnoho, bon appetit to you!
Part of Ukrainian cuisine — 464 more recipes in the section.
You might also like
Ingredients
Instructions
Boil the chicken fillet for 20 minutes, counting the time from the moment the water comes to a boil. Remove the meat from the pot and set it aside to cool completely.
Cut the cucumbers into medium cubes.
Finely chop the dill.
Cut the cooled chicken fillet into medium cubes.
Combine all the ingredients in one bowl and add the canned green peas.
Dress the salad with sour cream, season with salt to taste, and mix well. Enjoy your meal!
Reviews
There are no reviews yet.