Olivier salad with chicken - proven recipe with photos. Olivier with chicken breast Olivier with chicken fillet recipe

This is a legendary dish for all residents of the CIS countries, an indispensable “guest” on every holiday table and an association with the New Year. Chicken Olivier salad is a delicious, appetizing treat for guests, which has many ways of preparation. Using different components you can increase or decrease calorie content.

How to cook Olivier with chicken

In the very first version, which is known to our grandmothers and mothers, doctor’s sausage was used as “meat”. Over time, it was completely replaced by chicken, which is now of much better quality than sausages. Making chicken olivier is very easy if you have all the necessary ingredients. The procedure itself takes a lot of time due to the need to boil potatoes and carrots. The cutting process will take from 30 to 40 minutes (depending on the number of components).

Olivier salad - recipe with photo

It is advisable to use fresh (not frozen) poultry to create the dish; hams or breasts work well. Frozen meat loses its taste properties, so it is less suitable. In some cases, smoked wings are used, which are easy to find in any supermarket. Every housewife should have a recipe for Olivier salad with chicken, because all guests enjoy this treat with a bang. Below are the most popular versions of this dish.

Classic salad

Time: up to 1 hour.

Number of servings: 6-8.

Calorie content of the dish: 102 kcal/100 g.

Purpose: snack, lunch, dinner.

Cuisine: European.

Difficulty: easy.

This option can be called the most common. The classic Olivier salad with chicken can be prepared with both fresh and pickled cucumbers. It is better to use full-fat mayonnaise so that all the ingredients are well soaked. Below is a step-by-step recipe with photos on how to prepare Olivier for the holiday table in the classic version. You will need the following components.

Ingredients:

• cucumbers – 5 pcs.;
• potatoes – 6 pcs.;
• eggs – 5 pcs.;
• carrots – 3 pcs.;
• salt;
• chicken legs – 600 g;
• canned peas – 600 g;
• mayonnaise – 200 g.

Cooking method:

Eggs, carrots, potatoes must be boiled.

Place the legs on the fire, bring them to readiness, adding a little salt to the water.

Cut the cucumbers into small cubes.

Prepare a large container, place the finished ingredients in it, and pour in the peas.

Clean cooked foods. Chop into medium-sized cubes (do not make large pieces).

Peel the cooked hams, remove the fillets from the bones, and cool. The result will be about 300 g of meat, cut it into cubes.

Place all ingredients in a container, add salt, mix well, then add mayonnaise and mix again. Bon appetit!

Chicken breast olivier

Time: up to 1 hour.

Number of servings: 4-6.

Calorie content of the dish: 89 kcal/100 g.

Purpose: snack, lunch, dinner.

Cuisine: European.

Difficulty: easy.

This recipe has lower calorie content due to the dressing with sour cream and without mayonnaise. In all other respects, this is exactly the same delicious Olivier salad with chicken breast. Another distinctive feature is the absence of cucumbers. In this case they are simply not used. Below is a step-by-step recipe.

Ingredients:

• onion – 1 pc.;
• potatoes – 4 pcs.;
• salt pepper;
• eggs – 4 pcs.;
• carrots – 2 pcs.;
• sour cream – 250 g;
• green peas – 200 g;
• breasts – 300 g.

Cooking method:

Place the washed vegetables in the pan. Fill with cold water and place on the stove, bring to a boil. Cook over low heat, covered, until tender, drain and let them cool.

Boil the eggs and pour cold water over them to make it easier to peel the shell.

Wash the fillet, add water, and cook over low heat under the lid (about 30 minutes). Drain the water, cool the meat, cut/tear into small pieces.

Cut cooled vegetables and cooled eggs into small cubes.

Peel and finely chop the onion.

Open the peas, drain the liquid, and pour into a large container. Add all other chopped ingredients.

Salt and pepper the contents, season with sour cream.

Mix thoroughly and place in the refrigerator to cool.

With smoked chicken

Time: 40-50 min.

Number of servings: 5-6.

Difficulty: easy.

This is another interpretation of a well-known delicious and favorite treat for the holiday table. You can prepare Olivier salad with smoked chicken instead of sausage. Ham or breast are suitable; if desired, you can add fresh cucumbers, but in the classic version, salted ones are used. In this recipe, it is better to season the treat not just with mayonnaise, but with a special spicy sauce.

Ingredients:

• egg – 4 pcs.;
• cucumber – 3 pcs.;
• smoked breast – 1 pc.;
• potatoes – 5 pcs.;
• canned peas – ½ jar;
• carrots – 1 pc.;
• mayonnaise – 2 tbsp. l.;
• pepper, salt;
• sour cream – 2 tbsp. l.

Cooking method:

Wash all the ingredients, first boil the vegetables. Fill them with water, lightly salt them and put on fire. Keep on low heat until softened.

At the same time, place the eggs in the water on the burner. It is not recommended to cook them immediately after refrigeration; let them warm up slightly in the room. To make it easier to peel the shells, run cold water over them after boiling.

While everything you need is cooking, you should cut the meat into equal pieces. You can do this in straws or cubes. For beauty, vegetables should be cut using the same method as poultry.

Chop the prepared ingredients and mix with the meat component.

Chop fresh cucumbers (or pickles) and add to the rest of the mixture.

Strain the brine from the canned peas and add to the rest of the ingredients.

How to make the dressing: combine sour cream, mayonnaise and salt and pepper to taste.

Pour sauce over all ingredients, mix well.

Olivier with smoked chicken is ready.

With shrimps

Time: 40 min.

Difficulty: easy.

Number of servings: 8.

Calorie content of the dish: 150 kcal/100 g.

Purpose: snack, lunch/dinner.

Cuisine: European.

No one can remember the traditional and original version of this treat. Many claim that the chef prepared it with shrimp and this method is as close as possible to the original. You can mix pickled and fresh cucumbers if you wish. Below is a step-by-step description of how to create an Olivier salad with chicken and shrimp.

Ingredients:

• boiled poultry fillet – 200 g;
• egg – 3 pcs.;
• potatoes – 3 pcs.;
• green onions – 30 g;
• carrots – 1 pc.;
• shrimp – 200 g;
• sour cream, mayonnaise - 100 g each;
• pickled cucumber;
• peas – 100 g.

Cooking method:

First, boil all the vegetables and eggs. Cut them into equal cubes.

Drain the brine from the peas.

Boil the fillet and shrimp. Cut into equal pieces (not too small).

Take a large container (bowl) and combine all the ingredients, mix well.

Pour sour cream and mayonnaise on top, add spices to taste and mix everything thoroughly again.

With pickles

Time: 40 min.

Number of servings: 4-6.

Purpose: lunch/dinner, snack.

Cuisine: European.

This is a everyone’s favorite dish, the taste of which is familiar to many from childhood. Olivier with chicken and pickled cucumber is prepared quickly if you have prepared all the necessary ingredients in advance. Poultry fillet or breast is suitable; it is advisable to take non-frozen meat. Below is a step-by-step version of preparing Olivier with chicken and pickled cucumber.

Ingredients:

• green onions – 30 g;
• potatoes – 3 pcs.;
• eggs – 3 pcs.;
• mayonnaise, sour cream - 3 tbsp. l.;
• pickled cucumbers – 2 pcs.;
• carrot;
• spices;
• breast – 300 g;
• peas - 1 jar.

Cooking method:

Wash and peel the carrots and potatoes.

Put the water on the fire and wait for it to boil. Place peeled vegetables in it.

Cook them until they become soft. Then drain in a colander and rinse with cool water.

Boil the eggs hard.

Boil the chicken breast; the meat should not be overcooked, so keep an eye on it.

Cut all cooked ingredients into medium or small cubes.

Place in a convenient bowl, add green peas and stir.

Chop the pickled cucumber and chop the green onions. Add to other ingredients.

Salt and pepper the mixture.

Next, put sour cream and mayonnaise on top and spread everything well with them.

Place the treat in the refrigerator to cool.

With fresh cucumber

Time: 40 min.

Calorie content of the dish: 140 kcal/100 g.

Number of servings: 6-8.

Purpose: dinner/lunch, snack.

Cuisine: European.

Difficulty: easy.

If you want to add freshness and flavor to your holiday table, try making Olivier salad with chicken and fresh cucumber. The pleasant aroma of vegetables will fill the entire apartment and whet your appetite. The taste will depend on the meat component, and poultry is perfect if you want to achieve an unobtrusive, light aroma.

Ingredients:

• fresh cucumber – 2 pcs.;
• eggs – 4 pcs.;
• salt;
• poultry – 300 g;
• onion – 1 pc.;
• greenery;
• mayonnaise – 150 g;
• peas - 1 jar.

Cooking method:

Place a container of water on the fire. While it is boiling, finely chop a fresh cucumber and place it on the bottom of the dish.

Peel the onion, chop finely and add to the cucumber.

Open the peas, drain the liquid and add to the rest of the ingredients.

Throw the eggs into the water, at the same time put a second pan and boil the carrots, then the potatoes.

Peel the eggs and cut them into cubes along with carrots and potatoes and place in a salad bowl.

Cut the boiled chicken into medium pieces and add to the rest of the ingredients.

Pour mayonnaise over the entire mixture. Don't pour it all out at once; there shouldn't be too much. First add half, stir, it may be enough.

Salt the mixture and mix well again.

Garnish with herbs on top and place in the refrigerator to cool.

Olivier salad with chicken and apple

Time: 40 min.

Number of servings: 5-8.

Calorie content of the dish: 130 kcal/100 g.

Purpose: snack.

Difficulty: easy.

In the usual understanding of people, this dish is prepared with boiled sausage, but the classic version involves the use of meat, beef tongue or even fish. If you want variety, you can prepare Olivier with apple and chicken. Fresh fruit will add an unusual taste and a portion of vitamins. You can also use beef instead of poultry in this recipe.

Ingredients:

• carrots – 3 pcs.;
• salt;
• sour cream – 150 g;
• apple;
• potatoes – 3 pcs.;
• meat – 350 g;
• onion – 1 pc.;
• eggs – 2 pcs.;
• pickled cucumber – 2 pcs.;
• greenery;
• peas - 1 jar.

Cooking method:

The first stage is preparatory: cook carrots, potatoes, chicken, eggs.

Open the peas, drain the liquid and pour the contents into a salad bowl.

Cut the onion and cucumber into small pieces.

Chop all the ingredients, including the apple, and add to the peas.

Add salt and mix thoroughly.

Add sour cream, pepper if desired and mix again.

Top with herbs, olives, and place in the refrigerator to cool.

With mushrooms

Time: 30-40 min.

Number of servings: 5-8.

Calorie content of the dish: 140 kcal/100 g.

Difficulty: easy.

If you want to diversify your usual treats, then try serving Olivier salad with chicken and mushrooms. For example, you can make a version with pickled champignons, which are available in any supermarket. Adding even one new product will make the dish unusual. To make the treat more piquant, you can make a specific dressing.

Ingredients:

• peas - 1 jar;
• ground black pepper;
• mushrooms – 300 g;
• salt;
• mayonnaise (to taste);
• potatoes – 4 pcs.;
• eggs – 4 pcs.;
• green onions - 1 feather;
• carrots – 2 pcs.

Cooking method:

Boil meat, carrots, potatoes, eggs. Make sure that the vegetables do not boil, they should just become soft.

Cool and cut the ingredients into small cubes. Transfer them to a salad bowl.

Open the peas, drain the liquid, and pour them into a salad bowl.

Finely chop green onions.

Cut the mushrooms into thin slices.

Mix all ingredients and add salt. Pepper to taste.

Season with mayonnaise. Place in the refrigerator to cool.

Sausage

Time: 40 min.

Number of servings: 4-6.

Calorie content of the dish: 150 kcal/100 g.

Purpose: snack, dinner, lunch.

Cuisine: European.

Difficulty: easy.

The chef, after whom the treat is named, used several types of meat and even capers in the recipe. The classic version of the creation has undergone many changes. Typically, either meat or sausage is used, but both components can be added if desired. The main thing is that the meat components are boiled. Below is a recipe for Olivier with chicken and sausage.

Ingredients:

• eggs – 2 pcs.;
• boiled sausage – 150 g;
• potatoes – 2 pcs.;
• pickled cucumbers – 2 pcs.;
• carrot;
• onion – 1/3 head;
• canned peas - 4 tbsp. l.;
• chicken fillet – ¼ part of the breast;
• greenery;
• mayonnaise.

Cooking method:

Bring eggs, potatoes, chicken and carrots to boil.

Meanwhile, open the peas and drain the liquid. Cut the cucumbers into cubes, finely chop the onions and sausage.

When the meat and vegetables are cooked, cut them into small cubes.

Place everything in a salad bowl, add salt and mix thoroughly.

Pour mayonnaise to taste, do not add too much at once.

If necessary, pepper and garnish with herbs on top.

Diet Olivier

Cooking time: 30-40 min.

Number of servings: 4-7.

Calorie content of the dish: 95 kcal/100 g.

Cuisine: European.

Difficulty: easy.

Many people count calories to avoid gaining excess weight. This is especially true during the New Year holidays, when one festive table gives way to another. The use of mayonnaise in the classic version significantly increases the number of calories in the dish, so a dietary recipe for Olivier salad was created. Below is the recipe.

Ingredients:

• fresh cucumber;
• boiled chicken – 100 g;
• mustard – 1 tsp;
• peas – 3 tbsp. l.;
• eggs – 3 pcs.;
• greens (fresh);
• salt;
• yogurt (low-fat, no additives) – 3 tbsp. l.;
• celery root – 150 g;
• black pepper.

Cooking method:

Immediately put the meat on the fire to cook, maybe in one piece. You can immediately add salt and black pepper to it. Let the chicken cool completely, then cut into cubes.

Instead of potatoes, celery will be used to reduce calories. Peel and wash the root, cut immediately into cubes, place the pieces in boiling water, and keep on high heat for 5 minutes. Place the celery in a colander and let it drain.

Wash the cucumber, check the peel for bitterness, if it is present, cut it off. Finely chop the vegetable.

Boil the eggs until hard-boiled. Clean and separate the whites from the yolks. They will be used in different quantities.

Chop all the whites and only 2 yolks, the last one will be needed for dressing.

Mash the remaining yolk in the yogurt with a fork, add salt, pepper and ½ tsp to taste. mustard. Stir the mixture until smooth.

Place all the ingredients in a salad bowl, pour in the drained peas, season and mix thoroughly.

Delicious salad - cooking secrets

The dish in question is easy to prepare; most of the time is spent on boiling vegetables and slicing. With a full hand, the whole process takes no more than half an hour. Chicken Olivier is not difficult to make, but it also has its own subtleties and nuances, for example:

If you have time, steam the vegetables. This way they will turn out tastier and will not absorb liquid.

There is no need to skimp on ingredients; take fresh meat and vegetables without stains or rot.

To reduce the time it takes to prepare a salad, try cooking the vegetables already chopped.

For aesthetic beauty and taste, all components should be cut of the same size. It is best to focus on the size of the pea, which we add as a whole.

You will get a special taste if you make mayonnaise yourself.

This dish is very flexible in terms of ingredients. If you clearly don't like any of the components, remove it.

When mixing the ingredients, do not turn the mixture into porridge; all components must remain intact.

If you have prepared a large amount of treats, you should not season everything with mayonnaise at once. If you do this, the dish will last in the refrigerator for a maximum of 2-3 days.

You can do it in other ways by watching step-by-step photos and video tutorials with recipes.

Video:

For the New Year, I traditionally prepare Olivier salad with chicken and pickles, this recipe is classic and the taste is excellent.

Origin story

As soon as you say the word “Olivier”, your thoughts immediately transport you back 30 to 40 years. But in reality it has a much longer history. The dish gained its popularity in the 30s, and our first memories came to us from 1860. The salad owes its name to the French chef Lucien Olivier, who works in Moscow. What would a holiday table be without this beloved Olivier salad with chicken? Maybe because the chopped vegetables are different colors and resemble a decorated Christmas tree.

Festive food was so popular that enterprises gave out New Year's packages, which necessarily included a jar of mayonnaise, a jar of peas and other delicacies. And although it was prepared in every family, it was always a desired dish. We have tried all sorts of versions of this salad: with chicken, with sausage, with fresh or pickled cucumbers, with apples, with canned corn. But the secret of delicious Olivier lies in a balanced amount of ingredients and their set. You also need to properly prepare the necessary products at the initial stage.

Let's try to prepare Olivier salad with chicken and pickles together. In my step-by-step recipe with photos, I will share with you some tips that can help you prepare a delicious holiday dish. I suggest preparing a delicate-tasting Olivier salad with chicken and delighting your guests with a classic New Year’s treat.

Ingredients:

• chicken meat - 500 g;
• potatoes - 3 pcs;
• carrots - 2 pcs;
• onion - 1 piece;
• canned peas - 300 gr;
• pickled or pickled cucumbers - 50 g;
• chicken eggs - 5 pcs;
• mayonnaise - 300 gr;
• salt to taste.

How to cook Olivier salad with chicken

Since this recipe uses boiled, canned and raw ingredients, the initial preparation will be different.

How much and how to cook vegetables

Wash the potatoes and cover with cold water. Add carrots there. Pay attention when choosing these vegetables. Choose potatoes that are low in starch. Young potatoes are not suitable for making salad. Carrots also choose table varieties, fodder, less sweet and have a cone-shaped shape and a less rich orange color. So, we have decided on the choice of vegetables. Their cooking times are different. After boiling, cook the carrots for 25 minutes, the potatoes will need 40 - 45 minutes. We test readiness with a knife. If the flesh is easily pierced, you can remove it.

Cooking process

Remove the potatoes from the water and let cool slightly. Remove the peel and cut into even cubes. Maintain a size of 1 cm by 1 cm.

Do the same procedures with carrots as with potatoes. Place the prepared vegetables in a large bowl.

Remove the pickled cucumbers from the jar and cut off both ends. For Olivier with chicken, small pickled cucumbers are better suited. Chop into cubes the same size as the previous ingredients. Place in a strainer and let the brine drain. This way the prepared salad will not be watery. Place prepared pickles in a bowl with vegetables.

Peel the onion and chop into small pieces. Send to vegetables.

The taste of the salad will depend on the meat chosen and the correct preparation. Chicken breast is best. In this case, it is important for us to have tasty meat. To do this, place the raw meat in boiling water. As a result of thermal shock, the tissues on the outside of the meat piece will close, and all the juice will remain inside. Add salt, spices, herbs to the broth and cook until tender. Remove the finished chicken meat from the broth, cool and cut into even pieces. To do this, it is better to use a sharp knife with a thin blade.

The water in which chicken meat was boiled is perfect for making light soup.

Boil the eggs separately. They need to be placed in a pan, filled with water so that the water covers them completely. From the moment of boiling, cook for 8 minutes. Place the pan under running cold water and keep it there until it cools completely. Remove the eggs and remove the shells. Cut into even squares with a thin knife. Use a special device for cutting boiled eggs, it will be faster and more effective. It is important not to overcook, otherwise a bluish color will form around the yolk. It won’t look aesthetically pleasing in a salad, and it won’t be entirely healthy either. Add chopped eggs to the rest of the ingredients.

If you use canned peas, it is best to drain them in a strainer and rinse with cold water. If possible, buy peas in jars that say on the package that they have been steamed. There is no liquid in such jars and the taste of peas is closer to natural. Place in a bowl. Stir and pour in mayonnaise. Of course, homemade sauce is much tastier than store-bought. But something bought in a supermarket will do.

Mix carefully and add salt to taste. Cover the bowl with the prepared salad with film and refrigerate for 1 hour.

Feeding and storage

• Get creative with your presentation. Today it is not fashionable to put a huge bowl of salad on the table. I offer my version of presentation. Place Olivier in small portions in bowls, be sure to garnish with fresh herbs, you can add a slice of lemon, this will add freshness to the salad.
• It can be stored in the refrigerator for no more than two days. Therefore, try to correctly calculate the required amount of ingredients.
• If you have prepared a lot of salad, do not cover it all with mayonnaise. Separate some part, season with sauce. Add more salad if necessary.
• Olivier with chicken and pickles without mayonnaise will last longer in the refrigerator and will look fresher and more appetizing if you season it with mayonnaise an hour before serving.

Happy New Year, prepare a classic Olivier salad with chicken and pickles and may you always have laughter and fun in your home.

First, let's prepare all the main boiled ingredients - chicken breasts, hard-boiled eggs, carrots and potatoes. Potatoes and carrots can be boiled in their jackets (washed, but not peeled), eggs can be boiled hard - 5-10 minutes after boiling. By the way, vegetables boiled in their uniforms have a completely different, pleasant taste and aroma; it will be even better if you cook them in a double boiler.

Finely chop the boiled chicken.

Cut the potatoes into small cubes.

We also cut the carrots into cubes.

Finely chop the hard-boiled chicken eggs.

Then we cut fresh cucumbers.

We cut pickled cucumbers.

Finely chop the dill, parsley and green onions.

Then pour all the ingredients into one pan, add 1 can of canned peas and finely chopped apple (optional, I add for juiciness). Salt, season with mayonnaise and mix. The traditional Olivier salad is ready.

Bon appetit and have a nice holiday!

PS: add very little salt, as mayonnaise itself is salty.

Preparation:
30 min

Cooking time:
42 min

Number of servings:
8-10 servings

The New Year holidays have come to an end, and this time I suggest that Olivier lovers use boiled chicken breast meat as the main ingredient. This salad is very popular in my family and I happily experiment with the ingredients.

Ingredients Instructions click on the photo,
to increase

1 Rinse raw chicken breast in cold water, put in a small saucepan, pour a couple of glasses of cold water, add salt to taste (about 1 teaspoon), put on fire and bring to a boil. Cook over low heat for 20-25 minutes. Remove the finished chicken fillet from the broth, cool and pat dry on a paper towel. Remove from bones and cut into cubes across the grain. Place the chopped chicken breast in a large bowl.

2 While the chicken fillet is cooking, wash and peel raw potatoes and carrots in cold water. Cut them into cubes. Instead of a knife, you can use a vegetable cutter; it will significantly reduce the salad preparation time. Pour 3-4 glasses of water into a small saucepan, add salt to taste, bring to a boil and add diced vegetables (potatoes and carrots). Cook over moderate heat for 10-12 minutes. Rinse the prepared vegetables with cold boiled water and place on a paper towel to cool. Add the cooled carrots and potatoes to the bowl with the chopped chicken breast.

3 Cut the remaining ingredients (boiled chicken eggs, pickled cucumbers, onions) into cubes and add to the bowl with the already chopped chicken breast, carrots and potatoes. Thaw green peas and pat dry on a paper towel and add to the bowl. All that remains is to finely chop the dill, add salt and ground black pepper to taste, season our salad with mayonnaise and move everything carefully. Be careful with mayonnaise - if there is not enough of it, the salad will be too dry, and if you put too much mayonnaise, your Olivier will simply leak. Olivier with chicken breast is ready. Bon appetit!

I think not all of my readers know that one of our most popular salads with the overseas name “Olivier” was invented in Russia, and not somewhere abroad. This salad was invented by a chef named Olivier, who ran a French restaurant in Moscow in the mid-19th century. Initially, the Olivier salad was prepared from hazel grouse meat, but the use of partridge, chicken or veal was allowed. In general, “doctor’s” sausage, which is now most often found in this salad, was unheard of back then. Yes, and in a real “Olivier” you were supposed to put fresh cucumbers and only as a last resort – pickled gherkins.

Today I propose to remember with a kind word the creator of our favorite national dish, which is now called “Russian salad” all over the world, and prepare “Olivier” with chicken and fresh cucumber, which vaguely resembles its original version. A salad prepared according to this simple recipe is not only tender, satisfying and very tasty, but also healthy and not too high in calories. 100 g of this snack contains only 125 kcal, which is quite a bit for such a tasty holiday dish.

Protein and vegetable fiber, which the Olivier salad is rich in, help the body replenish essential substances and satisfy the feeling of hunger for a long time, preventing overeating and abuse of sweets. Fresh cucumbers give this delicate salad juiciness and a bright summer taste, while saturating the body with vitamins and strengthening the immune system. Be sure to prepare Olivier salad with chicken for a holiday table or on a regular weekday and please your family and guests with its mild classic taste and undoubted benefits!

Useful information How to prepare Olivier salad with chicken - classic Olivier recipe with chicken and fresh cucumber with step-by-step photos

INGREDIENTS:

• 500 g chicken fillet
• 6 eggs
• 3 medium potatoes
• 2 medium carrots
• 1 medium onion
• 2 large fresh cucumbers
• 1 large can of green peas
• 130 g mayonnaise

COOKING METHOD:

1. In order to prepare Olivier salad with chicken, first boil the chicken fillet in boiling water for 30 - 40 minutes, cool and cut into cubes.

2. Peel the onion and finely chop it.

I like to use red onions in salads because they have a sweet and not too spicy flavor. If you have regular onions, it is better to take half an onion or scald it with boiling water to remove excessive pungency.

3. Boil potatoes and carrots in their skins for 40 - 50 minutes at a low boil, peel and cut into cubes.


4. Cut fresh cucumbers into cubes and place in a salad bowl. If the peel of cucumbers is thick and rough, it is better to cut it off.

5. Boil hard-boiled eggs, peel and cut into cubes.
6. Drain the liquid from the canned green peas and add them to the salad bowl with the rest of the ingredients.

7. Salt the salad, season with mayonnaise and mix everything thoroughly.


The tender and satisfying Olivier salad with chicken and fresh cucumber is ready!

How to make a diet salad "Olivier"

In order to make Olivier with chicken an even healthier and less high-calorie dish, you should, firstly, replace canned green peas with fresh or defrosted ones. Secondly, it is better to use young potatoes, which contain less starch, to prepare the salad. And thirdly, it is necessary to reduce the amount of mayonnaise or replace it with a sauce based on sour cream or natural yogurt with the addition of mustard, herbs and spices to taste.

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