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Video: Olivier Salad With Chicken Breast - Recipe With Photo Step By Step
Preparing "Olivier" with chicken breast is very simple, it turns out juicy and tender in taste. The main thing is to boil all vegetables and chicken in advance.
Chicken breast - 1 pc.
Boiled potatoes - 3 pcs.
Boiled carrots - 2 pcs.
Boiled chicken eggs - 4 pcs.
Pickled cucumbers - 3 pcs.
Canned peas - 150 g
Mayonnaise - 4 tablespoons
Green onions - 20 g (1 bunch)
Salt and pepper to taste
- 102 kcal
- 15 minutes.
- 40 minutes
- 55 minutes
Photo of the finished dish
Step by step recipe with photo
Olivier salad with chicken breast turns out to be more delicate in taste than the usual classic version of the dish or the version of the salad with milk sausage. One chicken breast is enough to create a large salad container, which is about 6-8 servings.
The recipe uses broiler chicken, so if you decide to cook a dish from homemade chicken, then boil it for at least 1.5 hours, otherwise the meat will taste tough.
Boil potatoes and carrots in advance for 25-30 minutes, chicken breast for the same time, and chicken eggs for 15 minutes. Cool all food separately in ice water, as only chilled ingredients are used for making salads. Then, peel the vegetables.
If you don't like green onions, you can skip adding them, but it is these juicy greens that add a touch of freshness and a piquant aroma to the dish.
So, get all the ingredients you need ready and let's start cooking!
Rinse the peeled potato tubers in water, cut into plates, and the plates into cubes, but not small ones, and pour the slices into a deep bowl.
Cut the chilled boiled chicken breast along the fibers into slices, each of which is then cut into cubes. Add to a bowl with potato slices.
Cut into cubes and boiled carrots.
Open the jar of canned green peas, drain the marinade and add the peas to the container after the carrots.
Peel boiled chicken eggs from the shell and rinse them in water. Cut into small cubes, sending to the rest of the ingredients. Season with salt.
Chop the pickles in the same way as the rest of the food, leave the slices on the board for about 5 minutes to drain the brine. Then squeeze and place in a container. Chop the washed green onions, add with any fat content mayonnaise. Stir the salad gently, trying to do the least amount of movement.
Place the Chicken Breast Olivier salad in a baking dish or on a platter and serve. The salad can be created in advance without dressing with mayonnaise and stored in the refrigerator. Season immediately before serving.