Olivier salad with chicken

Description

Olivier with chicken is one of the most beloved varieties of this famous Soviet-Russian holiday salad, which, in our opinion, has a more delicate and delicate taste. Especially if you fill it with homemade mayonnaise! By the way, in this case, many people prefer to replace onions with green ones, which, again, works for a milder taste of the dish. Try both options and choose the one you like best. You can serve Olivier salad with chicken both traditionally - in a large salad bowl - and in small wide glasses, which always looks especially elegant.

Step-by-Step Cooking Instructions

Step 1

Prepare the ingredients for the Olivier salad. Place the chicken fillet in a small saucepan, cover with hot water, bring to a boil and remove the foam. Salt to taste and cook for 45 minutes. Let cool.

Step 2

Wash the eggs for Olivier, put them in a ladle and cover with cold water. Put on fire and bring to a boil. Boil for 10 minutes, then cool under running water and peel.

Step 3

Wash the potatoes thoroughly with a brush, cover with hot water and bring to a boil. Simmer for 30 minutes (it should be soft but not falling apart). Let cool and clean.

Step 4

Cut the cooled chicken fillet, onions, eggs, cucumbers, ham and potatoes for Olivier into cubes of the same size. So the ingredients are better saturated with mayonnaise, and the salad will be tastier.

Step 5

Place all prepared Olivier salad ingredients with chicken in a large bowl. Add canned green peas and stir with a large spoon.

Step 6

Add mayonnaise, salt and pepper to taste. Stir again with a spoon. Put in a salad bowl and garnish with parsley leaves, dill or chopped green onions.