Ventilation
Classic Olivier with chicken. Salad "Olivier" with chicken fillet

Classic Olivier with chicken. Salad "Olivier" with chicken fillet

Ingredients

Boiled chicken fillet - 400 g
Potatoes - 400 g (4-5 pcs)
Carrots - 200 g (1 pc)
Canned green pea- 350 g (1 bank)
Pickled or pickled cucumbers - 300 g (4-5 pcs)
Eggs - 4 pcs
Mayonnaise - 150 g
Salt, black pepper - to taste

Cooking time: 15 minutes + 30 minutes to prepare food.

Yield: 10 servings

This Chicken Olivier Salad Recipe is a variation on everyone's favorite salad that is a must-have for New Year's Eve. Although, why only the new year? The usual taste of a salad with doctor's sausage can be changed and made a little more useful if you replace the sausage with a chicken load, and the traditional mayonnaise dressing with a combination of unsweetened yogurt and kefir.

Portion serving of Olivier salad according to the classic recipe with chicken will be more preferable for guests, because it is both more beautiful and more convenient. Snack plates with your favorite simple and very tasty Olivier salad will create a sense of celebration at the table.

How to cook Olivier salad with chicken and pickles

Prepare all ingredients for Chicken Olivier Salad classic recipe. A step-by-step recipe with a photo assumes that all vegetables and meat are already boiled.

So, wash and boil the potatoes and carrots in their skins in a large amount of salted water until tender (lightly pierce the vegetables with a fork, if it went in softly, the vegetables are ready). Boil the eggs separately, as the skin may contain dangerous bacteria. We need hard boiled eggs, so we cook them for about 7 minutes. Cool the eggs in cold water and peel them. Boil chicken fillet and cool. The broth can then be used in the preparation of other dishes or boiled down and frozen in the freezer.

Peel the cooled potatoes with a knife and cut them into pieces. For a salad like Olivier or Vinaigrette, it is best to cut the products into cubes, observing the following principle: all products should be cut evenly, focusing on the smallest ingredient in the salad - in our case, the size of green peas.

Remove tough skin from pickled cucumbers, if necessary, and cut into cubes of the same size. Add to bowl.

Peeled boiled eggs also cut into cubes and add to potatoes and cucumbers. If you are chopping potatoes or eggs while still warm, use your hands to separate the cubes so they don't stick together.

Boiled chicken fillet and carrots cut into cubes for Russian salad according to the classic recipe with chicken. The step-by-step recipe with a photo contains exactly chicken fillet, since such meat, if it is cooked correctly, also has sufficient juiciness, neutral taste, great usefulness and beautifully keeps the shape of the cube we need.

Add green peas, after draining the marinade from it.

Mix all ingredients. If necessary (if the cucumbers are not salty enough), you can salt and add black ground pepper for spiciness. Add mayonnaise or kefir-based diet sauce to taste.

Be sure to put the salad in the refrigerator for 30-60 minutes.

Place a culinary ring on a flat snack plate (you can either purchase it or make it yourself, there are many master classes on the Internet) and tightly place a few tablespoons of seasoned Olivier inside the ring.

Garnish with salad ingredients before serving. boiled carrots, slices of pickled cucumber or fresh lettuce leaves. I am sure that both guests and family will like this Olivier recipe with chicken and pickles and will come in handy more than once in preparation for the holiday.

This is a legendary dish for all residents of the CIS countries, an indispensable "guest" on every festive table and an association with the New Year. Chicken Olivier Salad is a delicious, mouth-watering option for guests that has many cooking methods. Using different components, you can increase or decrease the calorie content.

How to cook chicken olivier

In the very first version, which is known to our grandmothers, mothers, doctor's sausage was used as "meat". Over time, it was completely replaced by chicken, which is now of much better quality than sausages. Cooking chicken olivier is very easy if you have all the necessary ingredients. The procedure itself takes a lot of time due to the need to boil potatoes, carrots. The cutting process will take from 30 to 40 minutes (depending on the number of components).

Olivier salad - recipe with photo

It is advisable to take fresh (not frozen) poultry to create a dish, hams or breasts are good. Frozen meat loses its taste properties, so it is less suitable. In some cases, smoked wings are used, which are easy to find in any supermarket. Every housewife should have a chicken salad recipe, because all guests perceive this treat with a bang. The most popular variations of this dish will be presented below.

classic salad

Time: up to 1 hour.

Servings: 6-8.

Calorie content of the dish: 102 kcal / 100 g.

Purpose: snack, lunch, dinner.

Cuisine: European.

Difficulty: easy.

This option can be called the most common. The classic chicken olivier salad can be prepared with both fresh and pickled cucumbers. It is better to take fat mayonnaise so that all the ingredients are well saturated. Below is a step-by-step recipe with a photo of how to cook Olivier on festive table in classic version. You will need the following components.

Ingredients:

cucumbers - 5 pcs.;
potatoes - 6 pcs.;
eggs - 5 pcs.;
carrots - 3 pcs.;
salt;
chicken legs - 600 g;
canned peas - 600 g;
mayonnaise - 200 g.

Cooking method:

Eggs, carrots, potatoes must be boiled.
Put the legs on the fire, bring them to readiness, slightly salting the water.
Cut the cucumbers into small cubes.
Prepare a large container, put the finished ingredients in it, pour the peas.
Clean cooked food. Chop into medium-sized cubes (do not make large pieces).
Peel the cooked hams, remove the fillets from the bones, cool. The result will be about 300 g of meat, cut it into cubes.
Put all the ingredients in a container, salt, mix well, then add mayonnaise, mix again. Enjoy your meal!

Olivier chicken breast

Time: up to 1 hour.

Servings Per Container: 4-6.

Calorie content of the dish: 89 kcal / 100 g.

Purpose: snack, lunch, dinner.

Cuisine: European.

Difficulty: easy.

This recipe has a lower calorie content due to dressing with sour cream and without mayonnaise. In all other respects it is exactly the same delicious salad Olivier with chicken breast. Another one distinguishing feature- lack of cucumbers. In this case, they are simply not used. Below is a step by step recipe.

Ingredients:

onion - 1 pc.;
potatoes - 4 pcs.;
salt pepper;
eggs - 4 pcs.;
carrots - 2 pcs.;
sour cream - 250 g;
green peas - 200 g;
breasts - 300 g.

Cooking method:

Place the washed vegetables in a bowl. Fill with cold water and put on the stove, bring to a boil. Cook over low heat under a lid until tender, drain and let cool.
Boil the eggs, pour them with cold water to make it easier to peel the shell.
Wash the fillets, fill with water, cook over low heat under the lid (about 30 minutes). Drain the water, cool the meat, cut/tear into small pieces.
Cut cooled vegetables, cooled eggs into small cubes.
Clean and finely chop onion.
Open the peas, drain the liquid, pour into a large container. Add all other chopped ingredients.
Salt, pepper the contents, season with sour cream.
Mix thoroughly and place in the refrigerator to cool.

With smoked chicken

Time: 40-50 min.

Servings Per Container: 5-6.

Difficulty: easy.

This is another interpretation of the well-known tasty and beloved treats on the festive table. You can cook Olivier salad with smoked chicken instead of sausage. A ham or breast will do, if desired, you can add fresh cucumbers, but in the classic version, salted ones are still used. In this recipe, it is better to season the treat not just with mayonnaise, but with a special spicy sauce.

Ingredients:

egg - 4 pcs.;
cucumber - 3 pcs.;
smoked breast- 1 PC.;
potatoes - 5 pcs.;
canned peas - ½ jar;
carrots - 1 pc.;
mayonnaise - 2 tbsp. l.;
pepper, salt;
sour cream - 2 tbsp. l.

Cooking method:

Wash all the ingredients, boil the vegetables first. Fill them with water, lightly salt and put on fire. Keep on low heat until softened.
At the same time, place the eggs in the water on the burner. It is not recommended to cook them immediately after the refrigerator, let them warm slightly in the room. To make it easier to peel the shells, rinse them with cold water after cooking.
While everything you need is cooking, you should cut the meat into equal pieces. You can do it with straws or cubes. For beauty, vegetables should be cut in the same way as a bird.
Cut the prepared ingredients and mix with the meat component.
Grind fresh cucumbers (or pickles), add to the rest of the mass.
Drain the brine from the canned peas, pour it into the rest of the products.
How to make dressing: combine sour cream, mayonnaise and salt and pepper to taste.
Pour all the ingredients with the sauce, mix well.
Olivier with smoked chicken is ready.

With shrimps

Time: 40 min.

Difficulty: easy.

Servings Per Container: 8.

Calorie content of the dish: 150 kcal / 100 g.

Purpose: snack, lunch / dinner.

Cuisine: European.

No one can remember the traditional and original version of this treat. Many argue that the chef cooked it with shrimp and this method is as close as possible to the original. You can optionally mix salted and fresh cucumbers. Below is a step-by-step description of how to create a salad with chicken and shrimp.

Ingredients:

boiled poultry fillet - 200 g;
egg - 3 pcs.;
potatoes - 3 pcs.;
green onions - 30 g;
carrots - 1 pc.;
shrimp - 200 g;
sour cream, mayonnaise - 100 g each;
pickled cucumber;
peas - 100 g.

Cooking method:

First, boil all the vegetables, eggs. Cut them into equal cubes.
Drain the brine from the peas.
Boil fillets and shrimp. Cut into equal pieces (not too small).
Take a large container (bowl) and combine all the ingredients, mix well.
Pour sour cream, mayonnaise on top, add spices to taste and mix everything thoroughly again.

With pickles

Time: 40 min.

Servings Per Container: 4-6.

Purpose: lunch / dinner, snack.

Cuisine: European.

This is a favorite dish of all, the taste of which is familiar to many since childhood. Olivier with chicken and pickles is prepared quickly if you have cooked all the necessary components in advance. Poultry fillet or breast is suitable, it is advisable to take non-frozen meat. Below is a step-by-step cooking olivier with chicken meat and pickled cucumber.

Ingredients:

green onions - 30 g;
potatoes - 3 pcs.;
eggs - 3 pcs.;
mayonnaise, sour cream - 3 tbsp. l.;
pickled cucumbers - 2 pcs.;
carrot;
spices;
breast - 300 g;
peas - 1 bank.

Cooking method:

Wash, peel carrots, potatoes.
Put the water on the fire and wait until it boils. Put peeled vegetables in it.
Boil them until they become soft. Then drain in a colander and rinse with cool water.
Hard boil the eggs.
Boil the chicken breast, the meat should not boil, so watch it.
Cut all cooked ingredients into medium or small cubes.
Fold in a convenient bowl, pour green peas to them and mix.
Cut the pickled cucumber, chop the green onion feathers. Add to the rest of the ingredients.
Salt, pepper the mass.
Next, put sour cream, mayonnaise on top and smear everything well with them.
Place the treat in the refrigerator to cool.

With fresh cucumber

Time: 40 min.

Calorie content of the dish: 140 kcal / 100 g.

Servings Per Container: 6-8.

Purpose: dinner / lunch, snack.

Cuisine: European.

Difficulty: easy.

If you want to add freshness and aroma to the festive table, then try making Olivier salad with chicken and fresh cucumber. The pleasant aroma of vegetables will fill the entire apartment and wake up the appetite. The taste will depend on the meat component, and poultry is great if you want a subtle, light flavor.

Ingredients:

fresh cucumber - 2 pcs.;
eggs - 4 pcs.;
salt;
bird - 300 g;
onion - 1 pc.;
greens;
mayonnaise - 150 g;
peas - 1 bank.

Cooking method:

Put a container of water on the fire. While it boils, finely chop a fresh cucumber, put it on the bottom of the dish.
Peel the onion, finely chop and add to the cucumber.
Open the peas, drain the liquid and pour to the rest of the ingredients.
Throw the eggs into the water, at the same time put the second pan and put the carrots to boil, then the potatoes.
Peel the eggs from the shell and cut into cubes with carrots, potatoes, put in a salad bowl.
Cut the boiled chicken into medium pieces and put to the rest of the ingredients.
Pour mayonnaise over the top. Do not pour all at once, it should not be too much. First, add half, mix, perhaps this is enough.
Salt the mass, mix well again.
Garnish with herbs on top and refrigerate to cool.

Olivier salad with chicken and apple

Time: 40 min.

Servings Per Container: 5-8.

Calorie content of the dish: 130 kcal / 100 g.

Purpose: snack.

Difficulty: easy.

In the usual sense of people, this dish is prepared with boiled sausage, but the classic version involves the use of meat, beef tongue or even fish. If you want variety, you can cook Olivier with apple and chicken. Fresh fruit will add an unusual taste and a portion of vitamins. You can also use beef instead of poultry in this recipe.

Ingredients:

carrots - 3 pcs.;
salt;
sour cream - 150 g;
Apple;
potatoes - 3 pcs.;
meat - 350 g;
onion - 1 pc.;
eggs - 2 pcs.;
pickled cucumber - 2 pcs.;
greens;
peas - 1 bank.

Cooking method:

The first stage is preparatory: boil carrots, potatoes, chicken, eggs.
Open the peas, drain the liquid and pour the contents into a salad bowl.
Onion, cucumber cut into small pieces.
Chop all the ingredients, including the apple, and place over the peas.
Salt and mix thoroughly.
Add sour cream, pepper if desired, and stir again.
Garnish with herbs, olives / black olives on top, put in the refrigerator to cool.

With mushrooms

Time: 30-40 min.

Servings Per Container: 5-8.

Calorie content of the dish: 140 kcal / 100 g.

Difficulty: easy.

If you want to diversify the usual treats, then try serving Olivier salad with chicken and mushrooms. For example, you can make an option with marinated champignons, which are in any supermarket. Adding even one new product will make the dish unusual. To make the treat more spicy, you can make a specific dressing.

Ingredients:

peas - 1 bank;
ground black pepper;
mushrooms - 300 g;
salt;
mayonnaise (to taste);
potatoes - 4 pcs.;
eggs - 4 pcs.;
green onions - 1 feather;
carrots - 2 pcs.

Cooking method:

Boil meat, carrots, potatoes, eggs. Make sure that the vegetables do not boil, they should just become soft.
Cool and cut into small cubes. Transfer them to a salad bowl.
Open the peas, drain the liquid, pour it into a salad bowl.
Chop green onion finely.
Mushrooms cut into thin slices.
Mix all ingredients and season with salt. Pepper to taste.
Season with mayonnaise. Remove to cool in refrigerator.

Sausage

Time: 40 min.

Servings Per Container: 4-6.

Calorie content of the dish: 150 kcal / 100 g.

Purpose: snack, dinner, lunch.

Cuisine: European.

Difficulty: easy.

The chef, after whom the treat is named, used several types of meat and even capers in the recipe. The classic version of the creation has undergone many changes. As a rule, either meat or sausage is used, but both components can be added if desired. The main thing is that the meat components are boiled. Below is a recipe for Olivier with chicken and sausage.

Ingredients:

eggs - 2 pcs.;
boiled sausage - 150 g;
potatoes - 2 pcs.;
pickled cucumbers - 2 pcs.;
carrot;
onions - 1/3 heads;
canned peas - 4 tbsp. l.;
chicken fillet - ¼ of the breast;
greens;
mayonnaise.

Cooking method:

Put eggs, potatoes, chicken and carrots to boil.
Meanwhile, open the peas, drain the liquid. Cut cucumbers into cubes, finely chop onions, sausage.
When the meat and vegetables are cooked, cut them into medium-sized cubes.
Put everything in a salad bowl, salt, mix thoroughly.
Pour mayonnaise to taste, do not immediately add a lot.
Pepper if necessary and garnish with herbs on top.

Diet Olivier

Cooking time: 30-40 min.

Servings Per Container: 4-7.

Calorie content of the dish: 95 kcal / 100 g.

Cuisine: European.

Difficulty: easy.

Many people count calories to avoid gaining excess weight. This is especially true during the New Year holidays, when one festive table is replaced by another. The use of mayonnaise in the classic version significantly increases the number of calories in the dish, so it was created diet recipe olivier salad. Below is the recipe.

Ingredients:

fresh cucumber;
boiled chicken - 100 g;
mustard - 1 tsp;
peas - 3 tbsp. l.;
eggs - 3 pcs.;
greens (fresh);
salt;
yogurt (fat-free, no additives) - 3 tbsp. l.;
celery root - 150 g;
black pepper.

Cooking method:

Immediately put the meat on the fire to cook, you can in one piece. You can immediately add salt, black pepper to it. Let the chicken cool completely, then cut into cubes.
Instead of potatoes, celery will be used to reduce the number of calories. Peel, wash the root, cut immediately into cubes, put the pieces in boiling water, keep for strong fire 5 minutes. Drain the celery in a colander and let it drain.
Wash the cucumber, check the peel for bitterness, if it is present, cut it off. Finely chop the vegetable.
Boil the eggs until hard boiled. Peel and separate the whites from the yolks. They will be used in different quantities.
Cut all whites and only 2 yolks, the last one will be needed for dressing.
In yogurt, mash the remaining yolk with a fork, put salt, pepper and ½ tsp to taste. mustard. Stir the mixture until smooth.
Put all the ingredients in a salad bowl, pour the drained peas, season and mix thoroughly.

Delicious salad - cooking secrets

Considered light dish in cooking, most of the time is spent on boiling vegetables and slicing. With a full hand, the whole process takes no more than half an hour. Chicken olivier is not difficult to make, but there are some subtleties and nuances here, for example:

If you have time, steam the vegetables. So they will turn out tastier, they will not gain liquid.
Save on ingredients is not worth it, take fresh meat, vegetables without stains or rot.
To reduce the time it takes to prepare a salad, try boiling vegetables already cut.
For aesthetic beauty, taste, all components of the same size should be cut. It is most correct to focus on the size of the pea, which we add in the whole form.
A special taste will turn out if you cook mayonnaise yourself.
This dish is very "flexible" in terms of ingredients. If you clearly do not like any of the components, remove it.
When mixing the ingredients, do not turn the mixture into porridge, all components must remain intact.
If you have prepared a large amount of treats, you should not season everything with mayonnaise at once. If this is done, then the dish will stand in the refrigerator for a maximum of 2-3 days.

It is possible in other ways, by looking step by step photos and video tutorials with recipes.

Video:

Which salad do you think is the most famous and popular? We are sure that the majority of respondents will answer this question - Olivier. Indeed, this dish has become a classic of culinary art. Traditionally, it is cooked with sausage, less often cooked with chicken breast. I propose to cook salad Olivier with chicken. It is this Olivier that is most loved in my family, given that it is often difficult to buy high-quality and tasty boiled sausage, this is an excellent version of the famous salad.

Taste Info Festive salads / Salads with chicken

Ingredients

Chicken breast - 300 g;
Potatoes - 3 pieces;
Carrots - 1 piece;
Pickled cucumber - 1 piece;
Chicken egg - 2-3 pieces;
Canned green peas - 4 tablespoons;
Salt - to taste;
Mayonnaise - 100 ml.

How to cook a delicious chicken breast olivier

To cook chicken olivier, a recipe with a step-by-step photo of which is offered to you, pre-boil the chicken breast, eggs, carrots and potato tubers. It is best to do this in advance, a few hours before the start of cooking the salad. Salt the water while cooking.

Traditionally, chicken fillet is boiled for salad, but many people like to use boiled chicken legs in salads. Chicken breast meat is more dietary and dry, and the leg is more juicy and fatty.

In our family, we use boiled chicken breast in Olivier, the taste is very delicate. There are Olivier recipes in which the chicken fillet is cut and fried, but still, for me, it’s the same with boiled fillet Olivier is less high-calorie and more tasty.

Potatoes, carrots and eggs can be boiled in the same pan, although I prefer to boil the eggs separately. In any case, remember that eggs are boiled for about 10 minutes, and potatoes with carrots for 25-30 minutes.

Potatoes, carrots and eggs after cooking put under cold water. So it will be better to clean them after they have completely cooled down.

Prepare a suitable bowl in which you will combine the chopped ingredients for the olivier. The order in which you cut the salad doesn't really matter. You can start with anything, for example, with potatoes. So, peeled from the "uniform" tubers for Olivier chop in the form of cubes. Transfer the potato slices to a bowl.

The next ingredient for chicken olivier is boiled peeled carrots. Cut carrots in the same way as potatoes, i.e. in the form of small cubes.

Important! Keep salad cubes uniform, small and not too small.

I know that not everyone likes to add carrots to this salad, you can not add it, but this version of Olivier will cease to be a classic.

Chop the cooled chicken breast not very finely (by the way, you can use other parts of the bird for salad, naturally, without bones, for example, chicken legs). Add the shredded chicken breast to the bowl with the rest of the ingredients.

Salted cucumber for Olivier also cut into cubes. Transfer the sliced pickled cucumber to a bowl.

Important! Choose tasty firm, not sour cucumbers for salad, the taste of Olivier directly depends on their quality.

Peel off the shell chicken eggs. Chop them with a knife, add to the rest of the chopped salad ingredients.

In Olivier, you also need to add green canned peas. Just put the bean on a sieve beforehand to drain the excess liquid. It is better to use soft peas, choose canned peas of brain varieties. It is with sweet and tender peas that the most delicious Olivier is obtained. Of course, all ingredients must be good quality, but peas are the basis of Olivier.

If desired, you can use boiled peas, try it, it should be soft and tasty, otherwise leave it on the soup and boil it longer.

All the ingredients for chicken salad are chopped, you can season it. Add the desired amount of mayonnaise to the bowl. Stir. Taste the olive oil. Season the salad with salt if necessary. If desired, you can also season it with black ground pepper.

If the salad lacks acidity, add some more cucumber. Do not save on mayonnaise, choose a delicious proven mayonnaise, you can also make your own mayonnaise at home. Some people like to fill Olivier with mayonnaise and sour cream dressing. It's a matter of taste, but it's important not to add too much dressing or the salad will be watery, greasy, and less tasty.

Popular and sought-after salad Olivier with chicken breast! Serve it on the festive table in a common salad bowl or arrange it in bowls. Such a dish will perfectly fit into the usual everyday menu. It is not recommended to store Olivier for longer than one day, serve it fresh, it is tastiest on the day of preparation. But if you don’t have time, then cut it, and the next time open a jar of peas and season the salad with mayonnaise.

As you know, Olivier salad got its name in honor of its creator, the French chef Lucien Olivier. Having lived long time in Russia, the Frenchman decided that the Russian capital lacked European chic. In early 1860 he opened a fine restaurant. It was in this restaurant that the history of this salad began.

There is not a single person who does not know this salad! This dish has overshadowed all the recipes of folk Russian cuisine with its popularity. And now it is difficult to imagine at least one New Year's table without Olivier. Of course, the composition may differ, but what remains unchanged in it is that all the ingredients are cut into cubes. Many years later, this salad has become a symbol of the New Year's table. Ease of preparation made this salad popular in Soviet years. This salad flaunted on every Soviet table in a crystal vase. Another name for this salad is "winter". It was called so because all the ingredients were available in winter, unlike the ingredients of "summer" salads.

Not one holiday is complete without this delicious salad. For all holidays, we are happy to cook Olivier with chicken. I like poultry more than sausage. There are not many quality sausages in our stores. You can spoil the salad if you get something that is not tasty, and chicken meat has a certain taste, so it is impossible for them to spoil our dish! As the saying goes, “you can’t spoil porridge with butter,” you can’t spoil Olivier with meat either!

The technology for making Olivier salad is very simple. All you need to do is cut all the ingredients to the same size. It is better if this size is close to the size of peas. So each ingredient is completely saturated with mayonnaise and the salad will be tender, tasty and of course beautiful.

Ingredients

Chicken
Green peas - 1 bank
Carrot - 1 pc.
Potatoes - 2 pcs.
Egg - 3 pcs.
Fresh cucumber - 1 pc.
Onion - 1 pc.
Mayonnaise
Ground pepper - to taste.
Salt - to taste

1. Before you start cutting products, they must be boiled. Cook chicken, eggs, carrots and potatoes until cooked.

2. We cut the already boiled foods into cubes up to 1 cm. You do not need to cut a larger size. And onion so in general, chop as finely as possible.

3. Combine all chopped ingredients in a deep bowl. Add green peas, salt and pepper to taste.

Important!!! Do not overdo it with salt, but we will add mayonnaise, and it has salt in its composition.

That's it, put a couple of tablespoons of mayonnaise and mix so that each cube is saturated with it.

After you have mixed it, you need to let the salad stand, so that everything is soaked for sure.

The classic Olivier is ready. This recipe is very relevant in the season of fresh cucumbers, i.e., in summer. Let's move on to the next recipe. Here it is just relevant in winter, for the new year, when there is a blizzard or just snowing outside the window. What am I telling you, let me show you...

Olivier recipe with chicken breast

For this salad I prefer pickle. It gives it its spicy taste. Chicken breast is also an important ingredient. The main thing is not to digest it, otherwise it will be tough. Carrots add a delicate, sweet note. Someone does not like her, of course this is your business, you can do without it. We love carrots, so feel free to add!

Every housewife has her own secret of making Olivier salad. There is a twist to this recipe as well. Now I will tell and show everything.

Ingredients

Chicken
Boiled eggs - 3 pcs.
Boiled potatoes - 3-4 pcs.
Boiled carrots - 1 pc.
Pickled cucumber - 2-3 pcs.
Canned peas - 1 can
Onion - 1 pc. (optional)
Maonez
Greens

You decide which part of the chicken to take, this is up to each individual. Today I have a light salad Olivier with chicken breast.

But when you boil the breast for salad, put it in boiling water so that all its properties are preserved.

Important!!! If you boil chicken for broth, then put it in cold water, and if for salad, then in boiling water.

Potatoes and carrots also need to be boiled until cooked. Also put them in boiling, salty water. You can check the readiness with a regular fork. Vegetables should be easy to pierce.

Cut the boiled chicken breast into small cubes, about 1 cm side.

Boiled potatoes and carrots cut into exactly the same cube as the breast.

Mix all the ingredients in a salad bowl.

Drain the liquid from the peas and add to the total mass.

Pickled cucumber and eggs are cut into the same cube or even smaller. You can use an egg cutter to cut eggs. She makes a cube of about 0.5 cm.

At this stage, you can finely chop the onion, unless of course you like it.

mixed and mixed).

Add mayonnaise to taste and mix again so that each cube in the salad is saturated with mayonnaise.

Ready! We spread it in a beautiful salad bowl, decorate with greens on top and serve. Delicate, light Olivier with chicken breast is ready.

And we move on to the next Olivier recipe, namely ...

Olivier salad with shrimps

This option is rather festive, because. shrimp are not as common with us as poultry or sausages. Of course, tender shrimp meat cannot be replaced with something. Therefore, the choice of this seafood, approach thoroughly. On my New Year's table there will definitely be Olivier with shrimp.

Ingredients

Shrimp - 300 gr.
Potatoes - 3 pcs.
Carrot - 1 pc.
Eggs - 3 pcs.
Pickled cucumbers - 3 pcs.
Green peas - 1 bank
Greens
Mayonnaise
Salt and pepper - to taste

Step by step cooking recipe

Vegetables (potatoes and carrots) and eggs are washed and boiled until tender.

We shift the frozen shrimp into boiling water and cook for literally 4 minutes.

The eggs, potatoes and carrots have cooled down, now it's time to cut them into small cubes.

Salted cucumbers cut into the same small cube.

We shift all the chopped ingredients into a deep salad bowl along with peas, add shrimp, salt and pepper to taste.

Add mayonnaise to taste and mix well.

That's it, a delicious Olivier salad with shrimp is ready. If you haven’t tried this recipe yet, be sure to cook it, and I’m waiting for your feedback in the comments.

Olivier with smoked chicken and apple

As you already understand, there are many options for cooking Olivier. I really liked this option too. Apple gives the salad a delicate, light taste. Smoked chicken It's a nice spicy taste. All together the ingredients are very well combined with each other and complement each other.

Ingredients

Smoked chicken
Apple - 1 pc.
Peas - 1 bank
Potatoes - 2 pcs.
Carrot - 1 pc.
Egg - 3 pcs.
Onion - 1 pc.
Pickled cucumber - 2 pcs.
Mayonnaise

I hope you already know that vegetables for Olivier salad must be boiled. So let's do it, boil potatoes, carrots and eggs.

Cut the potato into small cubes.

Let's do the same with carrots. Cut into exactly the same cube and put in a deep bowl with potatoes.

Cut the eggs with a regular knife or with an egg cutter.

Finishing touch. Let's cut an apple.

If you prefer onions, then it's time to chop them finely and add to a common bowl.

Here we also pour 1 jar of canned peas.

It remains to add mayonnaise and mix well.

And to make the salad look beautiful on the festive table, we will serve it beautifully. To do this, take a special ring, put the salad in it and carefully remove it.

We wait a bit until the salad is soaked, decorate it with herbs and serve to our favorite guests.

Happy New Year, everyone!!!

And we are next in line...

Olivier with chicken liver and peas

If you are already fed up with all the banal Olivier recipes, and you want to diversify your piggy bank of recipes, then this one is for you. A very unusual ingredient is chicken liver. It doesn't taste like the usual mild flavor. The liver diversifies your menu and your Olivier! I think this recipe will not leave you and your guests indifferent. You will be pleasantly surprised.

Ingredients

Chicken liver - 0.5 kg.
Pickled cucumbers - 4 pcs.
Eggs - 3 pcs.
Canned green peas - 1 can
Mayonnaise
Red onion -1 pc.
Pepper and salt - to taste

In this recipe, you need to boil eggs and chicken liver. I think you know how to cook eggs, but now I’ll tell you about the liver.

You need to put it immediately in boiling water and cook for 10-15 minutes, depending on the size of the liver.

1. Cut the liver, boiled eggs, pickles and onions into small cubes. You can cut into small strips, it's up to you.

For salad, it is best to take red onions, it is less pungent. It pairs perfectly with other ingredients.

2. Combine all chopped ingredients in a cup and add green peas.

3. It remains to salt and pepper to taste. Add a couple tablespoons of mayonnaise and mix well.

Everything, Olivier with chicken liver and peas are ready. I wish you bon appetit.

On the New Year I traditionally cook Olivier salad with chicken and pickles, this recipe is classic and the taste is excellent.

Origin story

It is worth pronouncing the word "Olivier" and immediately our thoughts are transported years, so 30 - 40 years ago. But in reality it has a much longer history. The dish gained its popularity in the 30s, and the first memories came to us from 1860. The salad owes its name to the French chef Lucien Olivier, who works in Moscow. What is a festive table without this beloved chicken salad Olivier? Maybe because the chopped vegetables are of different colors and resemble a decorated Christmas tree.

Festive food was so popular that enterprises gave out New Year's sets, which necessarily included a jar of mayonnaise, a jar of peas and other delicacies. And although it was prepared in every family, it was always a welcome dish. We have not tried any variants of this salad: with chicken, with sausage, with fresh or pickled cucumbers, with an apple, with canned corn. But the secret of a delicious olivier lies in the balanced amount of ingredients and their set. You also need to properly prepare the necessary products at the initial stage.

Let's try to cook Olivier salad with chicken and pickles together, in our step by step recipe with a photo, I will share with you some tips that can help you prepare a delicious holiday dish. I propose to cook a delicate-tasting Olivier salad with chicken meat and please your guests with a classic New Year's treat.

Ingredients:

chicken meat - 500 gr;
potatoes - 3 pcs;
carrots -2 pcs;
onion - 1 pc;
canned peas - 300 gr;
pickled or pickled cucumbers - 50 gr;
chicken eggs - 5 pcs;
mayonnaise - 300 gr;
salt to taste.

How to make Chicken Salad Olivier

Since this recipe uses boiled, canned and raw ingredients, the initial preparation will be different.

How much and how to cook vegetables

Wash potatoes, cover with cold water. Add carrots to it. Pay attention when choosing these vegetables. Opt for potatoes that are low in starch. Young potatoes are not suitable for making salad. Carrots also choose table varieties, fodder, less sweet and has a conical shape and a less saturated orange color. So, with the choice of vegetables decided. They have different cooking times. After boiling, boil the carrots for 25 minutes, the potatoes will take 40 - 45 minutes. We test readiness with a knife. If the pulp is easily pierced, you can take it out.

Cooking process

Remove potatoes from water and let cool slightly. Remove the skin and cut into even cubes. Stick to the size of 1 cm by 1 cm.

With carrots, do the same procedures as with potatoes. Place prepared vegetables in a large bowl.

Pickled cucumbers get out of the jar, cut off at both ends. Small pickled cucumbers are better for chicken olivier. Chop into cubes, the same size as the previous ingredients. Put in a strainer and let the brine drain. This way the salad will not be watery. Send prepared pickles to a bowl with vegetables.

Peel the onion, chop into small pieces. Send to vegetables.

The taste of the salad will depend on the chosen meat and the correctness of its preparation. Chicken breast is best. In this case, it is important for us to have tasty meat. To do this, lower the raw meat into boiling water. As a result of thermal shock, the tissues on the outside of the meat piece will close, and all the juice will remain inside. Add salt, spices, herbs to the broth and cook until tender. Remove the cooked chicken meat from the broth, cool and cut into even pieces. To do this, it is better to use a sharp knife with a thin blade.

The water in which the chicken meat was cooked is perfect for making a light soup.

Boil the eggs separately. They need to be folded into a saucepan, pour water so that the water covers them completely. From the moment of boiling, cook for 8 minutes. Substitute the pan under a stream of cold water and keep it until completely cooled. Take out the eggs, peel them. Cut into even squares with a thin knife. Use a special cutting tool boiled eggs, will be faster and more effective. It is important not to overcook, otherwise a bluish color will form around the yolk. It will not look aesthetically pleasing in a salad, and, well, not entirely useful. Add the chopped eggs to the rest of the ingredients.

If you're using canned peas, it's best to drain them in a strainer and rinse with cold water. If possible, buy peas in jars that say steamed on the package. There is no liquid in such jars and the taste of peas is closer to natural. Send to bowl. Mix and pour in mayonnaise. Of course, homemade sauce is much tastier than store bought. But bought in a supermarket is also suitable.

Stir gently, salt to taste. Cover bowl with cling film and refrigerate for 1 hour.

Serving and storage

Get creative with the presentation. Today it is not fashionable to put a huge bowl of salad on the table. I present my submission. Arrange Olivier in small portions in bowls, be sure to garnish with fresh herbs, you can add a slice of lemon, this will add freshness to the salad.
You can store it in the refrigerator for up to two days. Therefore, try to calculate the correct amount of ingredients.
If you still cooked a lot of salad, do not fill it all with mayonnaise. Separate some part, season with sauce. Add more salad if needed.
Olivier with chicken and pickles without mayonnaise will last longer in the refrigerator and will look fresher and more appetizing if you season it with mayonnaise an hour before serving.

Happy New Year, prepare a classic salad with chicken and pickles and let you always have laughter and fun in your house.