Olivier Salad with Chicken

Olivier salad with chicken is a classic winter salad where sausage is swapped for boiled chicken breast: the result is lighter and meatier at the same time. All the vegetables are boiled ahead of time, diced, and dressed with mayonnaise, and the salad needs a couple of hours in the fridge before serving. Recommended, enjoy!

Olivier Salad with Chicken

Classic winter Olivier salad where sausage is replaced by boiled chicken breast: potatoes, carrots, eggs, peas, and pickles under mayonnaise.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Chilling 2 hours hrs

Total Time 3 hours hrs

Servings: 8 servings

Course: Salads

Cuisine: Home cooking

Ingredients Method

Ingredients

  

• 5 potatoes boiled
• 5 carrots boiled
• 5 eggs boiled
• 1 chicken breast boiled
• 1 can canned peas
• 5 pickles
• herbs parsley
• salt to taste
• 200 g mayonnaise

Method

 

1. Wash, boil, cool, and peel the potatoes, carrots, and eggs. Boil the chicken breast and let it cool.
2. Dice all the ingredients into your preferred shape - cubes of the same size. Add the peas and chopped parsley.
3. Salt and dress with mayonnaise, mix gently.
4. Chill the salad in the fridge for a couple of hours and serve. Enjoy!
   

Tips

• Be sure to cool the vegetables and eggs before dicing - warm ingredients thin out the dressing.
• The shape of the dice is up to you, what matters is keeping the cubes the same size.
• Let the salad rest a couple of hours in the fridge: the flavor becomes noticeably brighter.