Olivier salad with chicken

Cookinero 18 January 2023

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.

How to cook Olivier salad with chicken

Step 1

Olivier salad with chicken

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

Olivier salad with chicken

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

Olivier salad with chicken

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

Olivier salad with chicken

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

Olivier salad with chicken

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

Step 6

Olivier salad with chicken

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.

Olivier salad with chicken - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute chicken with turkey, ham, or even tofu for a vegetarian option. The cooking method remains similar, but adjust the cooking time based on the protein you choose.
The salad can be stored in an airtight container in the fridge for up to 3 days. Keep it chilled to maintain freshness and prevent spoilage.
Yes, you can make a low-carb version by omitting the potatoes and peas, and adding more protein or low-carb vegetables like celery or cucumbers.
Freezing is not recommended as the mayonnaise and vegetables may separate and become watery when thawed, affecting the texture and taste.
Serve the salad chilled, garnished with fresh herbs like parsley or dill. It pairs well with crusty bread or as a side dish for grilled meats.
Simply double or triple the ingredients based on the number of servings needed. Ensure all ingredients are evenly distributed for consistent flavor.
Yes, Greek yogurt can be used as a healthier substitute for mayonnaise. It will give a tangy flavor and lighter texture to the salad.
If you’ve pre-cooked the chicken, gently reheat it in a microwave or on the stovetop with a splash of water to keep it moist. Let it cool before adding to the salad.

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