Olivier salad with chicken

Olivier salad with chicken is a low-calorie and healthier version of the famous salad. In its heyday, at Lucien Olivier’s Hermitage restaurant, Olivier salad was prepared with hazel grouse meat, veal tongue and crayfish tails. Over time, the recipe has undergone many changes and now we often add chicken to the salad; it’s certainly not game, but it turns out very tasty. Let's consider several options for preparing Olivier salad with chicken.

Classic Olivier recipe with chicken, peas, pickled cucumber

This is the closest recipe to the classic Olivier with sausage. Thanks to chicken meat, the salad will be lighter.

1. 
   To prepare Olivier salad with chicken according to the classic recipe, prepare the meat. Boil the chicken breast in slightly salted water, leave it to cool in the broth, then cut it into small cubes.
2. 
   Boil potatoes, carrots and eggs, peel and also cut into cubes.
3. 
   If the cucumbers are watery, then they need to be squeezed out of excess liquid and cut into cubes. If you want a juicier salad, add more cucumbers.
4. 
   Drain the juice from the peas and pour it into a deep bowl. We also put chicken meat, potatoes, eggs, carrots, cucumbers there, season with mayonnaise, mix, add salt to taste.
5. 
   Before serving, the salad can be refrigerated for 1-2 hours.

Bon appetit!

How to cook Olivier with chicken, peas and fresh cucumber?

Olivier is often prepared in winter, but add fresh cucumber to the salad instead of pickled cucumber, replace mayonnaise with yogurt, and replace sausage with boiled chicken, and you will get a fairly light salad that will be relevant at any time.

Ingredients:

• Chicken breast – 250 gr.
• Chicken eggs – 3 pcs.
• Potatoes – 2 pcs.
• Small carrots – 1 pc.
• Canned green peas - 1 can.
• Fresh cucumber – 2 pcs.
• Unsweetened yogurt – 150 gr.
• Salt - to taste.
• Spices - to taste.
• Parsley - a small bunch.

Cooking process:

1. Cook chicken meat in salted water with a small amount of spices. Cut the cooled meat into small pieces.

2. Boil the eggs hard, cool, peel and cut into cubes.

3. Boil potatoes and carrots, peel and cut into cubes.

4. Wash fresh cucumbers and cut into small cubes.

5. Drain the liquid from the canned peas. In a large container, mix chicken, cucumbers, peas, potatoes, eggs and carrots, season the whole mass with yogurt, add salt to taste. Decorate the salad with fresh herbs.

Bon appetit!

A simple and delicious Olivier recipe with apples

In this recipe we will reveal a little trick that will make your Olivier salad unforgettable? It's simple - grate a small apple into the salad, this will give it a special subtle taste and aroma.

Ingredients:

• Chicken breast – 200 gr.
• Canned peas – 250 gr.
• Sweet and sour apple – 1 pc.
• Carrot – 1 pc.
• Chicken eggs – 2-3 pcs.
• Small potatoes – 2-3 pcs.
• Pickled cucumbers – 1-2 pcs.
• Onion – ½ pc.
• Mayonnaise – 150 gr.
• Spices - to taste.
• Salt - to taste.

Cooking process:

1. Chicken fillet should be boiled in salted water with spices. Leave the meat to cool in the broth, then drain the liquid and cut the chicken into cubes.

2. Boil vegetables and eggs, peel and also cut into cubes.

3. Peel the apple, remove the core and grate it.

4. Cut pickled cucumbers into cubes.

5. Chop the onion very finely.

6. Mix all ingredients in one bowl. Drain the juice from the peas, pour into a bowl, add potatoes, onions, carrots, cucumbers, eggs, apple, chicken, season with mayonnaise, mix well. Sprinkle the salad with chopped boiled yolk on top and serve.

Bon appetit!

Low-calorie Olivier with chicken fillet without mayonnaise

There are several easy recipes for delicious Olivier salad without mayonnaise. Such salads can be part of both holiday and everyday menus.

Ingredients:

• Chicken fillet – 200 gr.
• Chicken eggs – 3 pcs.
• Avocado – 1 pc.
• Potatoes – 2 pcs.
• Small carrots – 1 pc.
• Canned green peas - 1 can.
• Natural yogurt – 150 gr.
• Salt - to taste.
• Garlic – 1-2 cloves.

Cooking process:

1. Cook the chicken fillet in slightly salted water with garlic, cool the meat and cut into cubes.

2.Boil potatoes and carrots in their skins, after the vegetables have cooled, peel them and cut them into cubes.

3. Wash the avocado, remove the pit and cut into small cubes.

4. Boil chicken eggs hard, remove the shell and also cut into cubes.

5. Place all ingredients, peas, potatoes, avocado, carrots, eggs, meat into a large bowl, season with yogurt, salt to taste and mix well. Place the salad in the refrigerator for 1-2 hours to cool. The salad can be served in portions, placing it on plates using special molds.

Bon appetit!

Olivier salad with smoked chicken for the holiday table

For lovers of smoked chicken and for those who want a long-known dish to acquire a new subtle taste, we will analyze the following recipe for Olivier salad. Instead of boiled chicken, use smoked chicken.

Ingredients:

• Medium size potatoes – 3 pcs.
• Smoked chicken – 200 gr.
• Eggs – 2 pcs.
• Carrots – 1-2 pcs.
• Canned peas – 200 gr.
• Onions – ½ pcs.
• Pickled cucumbers – 2-3 pcs.
• Mayonnaise – 150 gr.
• Salt - to taste.

Cooking process:

1. Cook potatoes, carrots and eggs. By the time we start preparing the salad, the vegetables and eggs should be completely cooled, peel them and cut them into cubes.

2. Chop half the onion; we use it in the salad for flavor. Cut pickled cucumbers into cubes.

3. Take smoked chicken, separate the fillet from the bones and skin, cut it into cubes.

4. Drain the water from the peas. Place chicken, peas, potatoes, carrots, onions, cucumbers in a separate container, season with mayonnaise, salt and mix well. Serve the salad chilled.

Bon appetit!

Step-by-step recipe for Olivier with chicken and mushrooms

Before the holidays, housewives begin to sort through recipes for different dishes in search of those that will be on the table and to their liking. We offer an excellent version of Olivier salad with chicken and mushrooms; you and your guests will definitely be pleased.

Ingredients:

• Canned green peas – 200 gr.
• Chicken meat – 250 gr.
• Champignons – 100 gr.
• Onions – 1 pc.
• Medium size potatoes – 3 pcs.
• Medium sized carrots – 1 pc.
• Eggs – 2-3 pcs.
• Sour cream – 50 gr.
• Mayonnaise – 100 gr.
• Salt - to taste.
• Parsley – 1 bunch.
• Pickled cucumbers – 2 pcs.
• Sunflower oil – 1-2 tbsp.

Cooking process:

1. Boil the chicken breast in salted water, let it cool in the broth, cut into small cubes.

2. Boil potatoes, carrots and eggs, cool, peel and cut into cubes.

3. Wash the champignons and cut them into slices. Chop the onion. Pour a small amount of sunflower oil into a frying pan, fry the onion until translucent, add champignons to it, fry over low heat, stirring constantly, until all the moisture has evaporated.

4. Finely chop the pickled cucumbers.

5. Drain the liquid from the peas, pour it into a bowl, add potatoes, meat, carrots, eggs, mushrooms and cucumbers, add salt to taste. In a separate container, mix mayonnaise, sour cream and finely chopped parsley, season the salad with this mixture and mix well. We put it in the refrigerator to cool, soak, and serve.

Bon appetit!