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Olivier salad with chicken classic simple

Classic Chicken Olivier Salad (Simple)

The tastiest, the simplest, made from everyday ingredients! Chicken Olivier is the most famous Soviet-era salad — light, affordable, and still just as popular today. It couldn't be easier to make: just chop everything and toss it together. Fast, budget-friendly, and delicious!

Julia

Recipe author

Olivier salad with chicken classic simple

Composition / ingredients

Servings:

Chicken

250

Eggs

Potatoes (large)

Carrots

Green peas (canned)

100

Pickles

130

Salt

Mayonnaise (or to taste)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 8 g

Fats 48 % 12 g

Carbohydrates 20 % 5 g

159 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How to make classic chicken Olivier salad? Gather your ingredients. I used chicken breast, but thighs or drumsticks work too. Drain the canned peas in a sieve.
Step 2:

Rinse the chicken and simmer it in boiling salted water until cooked through. For juicier meat, always lower the chicken into water that's already boiling, not cold water. Remove it from the broth and let it cool.
Step 3:

Cut the cooled chicken into small dice. Try to keep all the ingredients the same shape and size — the salad looks neater that way.
Step 4:

Boil the vegetables until tender and let them cool. Peel the carrot and cut it into small dice.
Step 5:

Peel the potato and dice it the same way.
Step 6:

Rinse the eggs and hard-boil them over medium heat for 7–8 minutes. Cool them in cold water, then peel and dice.
Step 7:

Lift the pickles out of the brine and pat them dry. Cut them into small dice.
Step 8:

In a large enough bowl, combine everything: potato, chicken, carrot, eggs, pickles, and peas. Season with a little salt, add the mayonnaise, and mix well.
Step 9:

Serve it in a bowl, or mold it with a ring form and garnish however you like. Enjoy!

You can swap the chicken for turkey or any other meat you like. Just keep in mind that the cooking time and the calorie count will change accordingly.
Homemade mayonnaise is worth it — tastier and better for you. Check out some good homemade mayo recipes here. You can also use sour cream or plain yogurt for the dressing, on their own or mixed with mayo in any ratio you like, to lighten the salad up.