Olivier salad with chicken - 5 step-by-step recipes

In its best years in the famous restaurant Lucien Olivier "Hermitage" salad was prepared with hazel grouse, veal tongue and crayfish tails. Over time, the recipe has undergone many changes and now we often add chicken meat to the salad, this is certainly not game, but it turns out very tasty. Consider several options for making Chicken Olivier salad.

Classic Olivier recipe with chicken, peas, pickled cucumber

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

Cooking time: 60 min.

Servings: 6.

• 
  Cooking meat. Cook the chicken breast in slightly salted water, leave it to cool in the broth, then cut it into small cubes.
• 
  Boil potatoes, carrots and eggs, peel and also cut into cubes.
• 
  If the cucumbers are watery, then squeeze them out of excess liquid and cut into cubes. If you want a juicier salad, add more cucumbers.
• 
  Drain the juice from the peas and pour it into a deep bowl. We put chicken, potatoes, eggs, carrots, cucumbers there, season with mayonnaise, mix, add salt to taste.
• 
  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 more often cooked in winter, but add fresh to the salad instead of pickled cucumber, replace mayonnaise with yogurt, and sausage with boiled chicken, and you 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 is a small bunch.

Cooking process:

1. Cook chicken meat in salted water with a little spices. Cut the cooled meat into small pieces.
2. Cook eggs hard-boiled, cool, peel and cut into cubes.
3. Boil potatoes and carrots, peel and cut into cubes.
4. Rinse fresh cucumbers and cut into small cubes.
5. We drain the liquid from the canned peas. In a large container, mix chicken, cucumbers, peas, potatoes, eggs and carrots, fill the whole mass with yogurt, add salt to taste. We decorate the salad with fresh herbs.

Bon Appetit!

A simple and delicious Olivier recipe with the addition of an apple

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 delicate taste and aroma.

Ingredients:

• Chicken breast - 200 gr.
• Canned peas - 250 gr.
• Sweet and sour apple - 1 pc.
• Carrots - 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. Cook vegetables and eggs, peel and also cut into cubes.
3. Peel the apple, remove the core and grate.
4. Cut pickled cucumbers into cubes.
5. Chop the onion very finely.
6. Mix all the 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 on top with chopped boiled yolk 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 included in both festive 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 a peel, after the vegetables have cooled, peel and cut into cubes.
3. We wash the avocado, remove the pit and cut into small cubes.
4. Cook hard-boiled chicken eggs, remove the shell and also cut into cubes.
5. All the ingredients, peas, potatoes, avocado, carrots, eggs, and the meat are put in a large bowl, seasoned with yogurt, salt to taste and mix well. We put the salad in the refrigerator for 1-2 hours to cool. The salad can be served in portions, putting it on plates using special molds.

Bon Appetit!

Olivier salad with smoked chicken on the festive table

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

Ingredients:

• Medium 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, vegetables and eggs should be completely cooled, peel and cut into cubes.
2. Grind half of the onion, in the salad we use it for flavor. Cut the pickled cucumbers into cubes.
3. Take the smoked chicken, separate the fillet from the bones and skin, and cut it into cubes.
4. Drain the water from the peas. Put chicken, peas, potatoes, carrots, onions, cucumbers in a separate container, season with mayonnaise, salt and mix well. Serve the salad chilled on the table.

Bon Appetit!

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

Before the holidays, housewives begin to sort out recipes for different dishes in search of those that will be at the table and to the liking. We offer a great option for salad with chicken and mushrooms, you and your guests will definitely be satisfied.

Ingredients:

• Canned green peas - 200 gr.
• Chicken meat - 250 gr.
• Champignons - 100 gr.
• Onions - 1 pc.
• Medium potatoes - 3 pcs.
• Medium 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 tablespoons

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. We wash the champignons, cut into slices. Chop the onion. Pour a small amount of sunflower oil into the pan, fry the onion until translucent, add mushrooms to it, fry over low heat, stirring constantly, until all the moisture evaporates.
4. Finely chop the pickled cucumbers.
5. Drain the liquid from the peas, pour it into a bowl, send potatoes, meat, carrots, eggs, mushrooms and cucumbers there, 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!