Olivier Salad with Chicken

Healthy 884 Last Update: Mar 19, 2021 Created: Feb 28, 2021 0 0 0
Olivier Salad with Chicken
  • Serves: 4 People
  • Prepare Time: 40 mins
  • Cooking Time: 30 mins
  • Calories: -
  • Difficulty: Easy
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Olivier with chicken is one of the most beloved varieties of this famous Soviet-Russian holiday salad, which, in our opinion, has a more delicate and delicate taste. Especially if you fill it with home-made mayonnaise! By the way, many people prefer in this case to replace onions with green ones, which, again, works for a milder taste of the dish. Try both and choose the one you like best. Olivier salad with chicken can be served both traditionally - in a large salad bowl - and in small wide glasses, which always looks especially exquisite.

Ingredients

Directions

  1. Prepare the ingredients for the Olivier salad. Place the chicken fillet in a small saucepan, cover with hot water, bring to a boil and remove the foam. Season with salt to taste and cook for 45 minutes. Let cool.
  2. Wash eggs for Olivier, put in a ladle and fill with cold water. Put on fire and bring to a boil. Simmer for 10 minutes, then cool with running water and clean.
  3. Wash the potatoes thoroughly with a brush, cover with hot water and bring to a boil. Cook for 30 minutes (it should be soft, but not falling apart). Let cool and clean.
  4. For Olivier, cut the cooled chicken fillet, onion, eggs, cucumbers, ham and potatoes into equal sized cubes. This will make the ingredients more saturated with mayonnaise and the salad will taste better.
  5. Put all the prepared ingredients of the Chicken Olivier salad in a large bowl. Add canned green peas and stir with a large spoon.
  6. Add mayonnaise, salt and pepper to taste. Stir again with a spoon. Place in a salad bowl and garnish with parsley, dill, or chopped green onions.

Olivier Salad with Chicken



  • Serves: 4 People
  • Prepare Time: 40 mins
  • Cooking Time: 30 mins
  • Calories: -
  • Difficulty: Easy

Olivier with chicken is one of the most beloved varieties of this famous Soviet-Russian holiday salad, which, in our opinion, has a more delicate and delicate taste. Especially if you fill it with home-made mayonnaise! By the way, many people prefer in this case to replace onions with green ones, which, again, works for a milder taste of the dish. Try both and choose the one you like best. Olivier salad with chicken can be served both traditionally - in a large salad bowl - and in small wide glasses, which always looks especially exquisite.

Ingredients

Directions

  1. Prepare the ingredients for the Olivier salad. Place the chicken fillet in a small saucepan, cover with hot water, bring to a boil and remove the foam. Season with salt to taste and cook for 45 minutes. Let cool.
  2. Wash eggs for Olivier, put in a ladle and fill with cold water. Put on fire and bring to a boil. Simmer for 10 minutes, then cool with running water and clean.
  3. Wash the potatoes thoroughly with a brush, cover with hot water and bring to a boil. Cook for 30 minutes (it should be soft, but not falling apart). Let cool and clean.
  4. For Olivier, cut the cooled chicken fillet, onion, eggs, cucumbers, ham and potatoes into equal sized cubes. This will make the ingredients more saturated with mayonnaise and the salad will taste better.
  5. Put all the prepared ingredients of the Chicken Olivier salad in a large bowl. Add canned green peas and stir with a large spoon.
  6. Add mayonnaise, salt and pepper to taste. Stir again with a spoon. Place in a salad bowl and garnish with parsley, dill, or chopped green onions.

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