Buckwheat salad with chicken and pickled cucumber Recipe
Buckwheat salad with chicken and pickled cucumber is a very Polish, “dinner-style” combination packed into one bowl or lunchbox. Fluffy buckwheat, well-seasoned chicken and crunchy vegetables are brightened with the tang of pickled cucumbers and a light mayo–yogurt dressing. This version keeps well, so it’s easy to make it 1–2 days ahead.
This salad follows the spirit of Polish “dinner salads”, where buckwheat stands in for potatoes or rice. It’s a great way to use up leftover cooked buckwheat or roast chicken from the previous day.
Buckwheat salad with chicken and pickled cucumber is a very Polish combination – robust buckwheat, tender meat and the tang of pickles create a filling yet still fresh dish. It tastes a bit like a “deconstructed” dinner, only in a form that’s easy to pack into a box. The pickled cucumber gives it character and keeps the salad from feeling heavy, even though it easily stands in for a full meal.
Why this version works
- Combining mayonnaise with yogurt creates a creamy yet lighter dressing that doesn’t weigh down the buckwheat.
- The chicken is generously seasoned, so once mixed in, the salad doesn’t taste bland.
- Thoroughly cooling the buckwheat and meat prevents the dressing from splitting and keeps the salad loose and fluffy.
Chef's tips
If the buckwheat seems slightly moist after cooking, spread it thinly on a plate and, after a few minutes, fluff with a fork – it will quickly steam off and won’t clump., Fry the chicken in well-heated fat; if it starts releasing juices and stewing, turn up the heat so it begins to brown again., If the salad seems too dense after mixing, add a tablespoon of yogurt instead of more mayonnaise.
How to serve
For a work lunch, pack the salad in a container and take a few lettuce or rocket leaves separately – mix just before eating for extra freshness., For a gathering with friends, serve it in small bowls or glasses as individual “spoon salads”, with a slice of wholemeal bread or garlic toasts.
Watch out for
- Don’t add hot buckwheat or chicken to the dressing, or it will become thin and heavier in taste.
- Be careful with the salt – pickled cucumbers and mayonnaise are salty, so it’s better to season gradually after tasting.
Substitutions
- You can replace natural yogurt with kefir if you like a more tangy dressing.
- Chicken breast can be swapped for smoked chicken or turkey – the salad will be more flavourful.
Ingredients
- buckwheat groats unroasted or roasted - 150 g
- chicken breast - 300 g
- pickled cucumbers - 3 piece
- bell pepper red - 1 piece
- canned corn - 0.5 can
- chives - 0.5 bunch
- mayonnaise - 3 tablespoons
- yogurt thick natural - 2 tablespoons
- mild or Sarepska mustard - 1 teaspoon
- oil vegetable - 1 tablespoon
- salt
- pepper ground black
- paprika sweet ground - 0.5 teaspoons
Preparation
- Rinse the buckwheat in a sieve under running water. In a pot, bring about 400 ml of salted water to the boil, add the buckwheat, stir and cook covered for 12–15 minutes over low heat, until it absorbs the water and is tender but still springy.
- Transfer the cooked buckwheat to a large plate or tray, spread it out in a thin layer and leave to cool completely. After a few minutes, fluff with a fork – the grains should be loose, not clumped together.
- Wash and pat dry the chicken breast, then cut into cubes about 1.5 cm. Sprinkle with salt, pepper, sweet paprika and optionally a pinch of garlic powder so each piece is evenly coated with spices.
- Heat the oil in a frying pan. Add the chicken and fry for 7–10 minutes over medium heat, stirring often, until the pieces are nicely golden on the outside and completely white inside with no pink parts. Set the meat aside to cool.
- Dice the pickled cucumbers finely, trying not to pour too much brine from the board into the salad. Wash the pepper, remove the core and seeds and dice it to a similar size so it’s easy to get a bit of everything on a fork.
- Wash the chives, dry well and finely chop. Drain the corn in a sieve and leave for a moment until the kernels feel dry to the touch so the dressing doesn’t become watery.
- In a large bowl, combine the cooled, fluffy buckwheat, fried chicken, pickled cucumbers, pepper, corn and chives. Gently mix until the ingredients are evenly distributed, without large clumps of any one addition.
- In a separate small bowl, mix the mayonnaise, yogurt and mustard into a smooth dressing. Season with salt and pepper, taste – the dressing should be slightly tangy and bold, as the flavour will mellow once mixed with the buckwheat.
- Add the dressing to the salad bowl and mix thoroughly so every grain of buckwheat and each piece of vegetable is thinly coated. Chill in the fridge for at least 20–30 minutes until the salad firms up slightly and the flavours meld.
Storage
Store the salad in the fridge for up to 2 days in an airtight container. Over time, the buckwheat absorbs the dressing and the acidity of the cucumbers, so before serving, stir and, if needed, add a tablespoon of yogurt or mayonnaise.
When I make this salad “to go”, I always add an extra pickled cucumber – in a lunchbox that tangy note tastes even better than straight from the bowl.
