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Light birthday salad

Light Birthday Salad

Quick, simple, light, and made without mayo! This light birthday salad is a lot like the classic Olivier, only with far fewer calories. There's no potato or carrot, and tender chicken stands in for the usual bologna. It's a salad you can serve to kids without a second thought.

katushafin

Recipe author

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Composition / ingredients

Servings:

Chicken fillet (boiled or baked)

200

Eggs (boiled)

Green peas (one small jar)

130

Cucumbers (or two small ones)

Lettuce leaves

Sour cream (10-15%)

Greenery

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 58 % 11 g

Fats 26 % 5 g

Carbohydrates 16 % 3 g

105 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

Step 1:

How do you make a light birthday salad? Gather your ingredients. Boil or bake the chicken ahead of time, then let it cool. Use hard-boiled eggs. One large cucumber or two small ones. Drain the peas in a sieve so all the liquid runs off. Use any lettuce you like — Boston, iceberg, romaine, even the green part of napa cabbage works. I'm using frisée. Go with low-fat sour cream — 10–15% is plenty.
Step 2:

I used baked chicken. How do you bake it? Rinse the meat and pat it dry well. Salt it generously on all sides, and rub it with any spices you like (I skipped that). Wrap the chicken in foil and set it in a baking dish. Bake at 350°F (180°C) for 35–40 minutes, depending on the size of the piece. Let the cooked chicken cool, then cut it into cubes.
Step 3:

Peel the eggs and cut them into cubes as well.
Step 4:

Wash the cucumber and trim off the ends. Cut it into cubes the same size as the other ingredients. Be sure to taste the cucumber before cutting — if it's bitter, it'll ruin the whole salad.
Step 5:

Wash the fresh herbs, pat them dry, and chop them finely. I used dill; parsley and green onions work great in this salad too.
Step 6:

Put all the vegetables and chopped herbs in a salad bowl. Add the green peas. Wash the lettuce leaves and dry them well, then tear them into the bowl. Tearing by hand matters — cutting with a knife makes lettuce oxidize and wilt faster.
Step 7:

Add the sour cream and season with salt to taste.
Step 8:

Toss the salad well and serve it right away.
Step 9:

You can serve the salad straight from the bowl or plate it neatly using a ring mold. Enjoy!

Salads like this one — with fresh herbs and vegetables — don't keep long: the vegetables release their juices and the greens wilt quickly. That's why they're served right away, and dressed with sour cream just before serving. Keep that in mind when you make it.
How do you hard-boil eggs? To keep them from cracking, start them in cold water and bring them up to a boil over low heat. Boil for 9 minutes once the water comes to a boil, then plunge them into cold water to cool. The sudden temperature change makes the shells peel more easily.
The salad looks neat and pretty when all the ingredients are cut into pieces of the same size and shape — cubes, for example.
You can swap the sour cream for plain, unsweetened yogurt.