Chicken And Olive Salad - Recipe With Photo Step By Step

An excellent salad for a variety of menus on weekdays and holidays.

Ingredients

Chicken fillet - 0.5 pcs.

Green olives - 100 g

Canned peas - 4-5 tbsp

Red onion - 1 pc.

Pickled cucumbers - 1-2 pcs.

For refueling:

French mustard - 1 tbsp

Mayonnaise - 1 tablespoon

Sunflower oil - 2 tablespoons

For chicken:

Provencal herbs - 0.5 tsp

Ground paprika - 0.5 tsp

Pepper, salt - to taste

Oil - for frying

• 137 kcal
• 45 minutes
• 45 minutes

Photo of the finished dish

Step by step recipe with photo

The other day I tried a very interesting salad with chicken and olives, and we liked it so much that I am happy to share this recipe with you. Such a salad can be prepared for your family for lunch or dinner, as well as diversify the menu for the festive table.

To prepare the salad, prepare the necessary products from the list.

Rinse and dry the chicken fillet well. Make shallow cuts with a knife on top. Mix the paprika, pepper and Provencal herbs, grate the fillets with them on all sides, not forgetting about the cuts.

Heat the sunflower oil in a frying pan, line the fillets with the notched side down and fry until golden brown. Then turn over and fry on the other. Season the fillets with salt. After frying, place the fillets on a plate and allow to cool.

Cut the pickled cucumbers and onions into small cubes. Cut the olives into rings. I came across olives stuffed with lemon, with them, perhaps, even tastier.

Cut the cooled fillet into cubes.

Then add fillet to a bowl of vegetables, add canned peas.

For dressing, mix mayonnaise, French mustard and a couple tablespoons of chicken frying oil. The dressing must be uniform.

Add the dressing to the salad.

Mix all ingredients with dressing.

Serve the salad with chicken and olives in a beautiful salad bowl.

Enjoy your meal!