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Olivier salad with chicken and cucumber

Olivier Salad with Chicken and Cucumber

Delicious and simple, the perfect pick for a holiday spread! Olivier salad with chicken and pickles is made from everyday ingredients you usually have on hand. It's one of those dishes that lifts the mood and makes any meal feel like a celebration. A lot of people link it with New Year's, but try making it for a regular weeknight dinner!

Julia M.

Recipe author

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Composition / ingredients

Servings:

Chicken breast

300

Potatoes

Eggs

Carrots

Pickles

Green peas

150

Mayonnaise

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 7 g

Fats 28 % 5 g

Carbohydrates 33 % 6 g

97 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make Olivier with chicken and pickles? Gather your ingredients. Put the chicken breast in a pot, cover with water, bring to a boil, and cook for 20 minutes with a little salt. Then lift the cooked meat out of the broth and cut it into a few pieces so it cools faster.
Step 2:

At the same time, boil the eggs, potatoes, and carrots. Scrub the potatoes and carrots well, no need to peel them, just cover with water and boil until tender, 20 to 30 minutes after the water boils. Test with a knife. Boil the eggs in boiling water for 5 to 7 minutes. Then let everything cool.
Step 3:

Get out your mixing bowl. Cut the chicken into cubes. Peel the boiled eggs, dice them, and add them to the chicken.
Step 4:

Peel the potatoes and cut them into cubes. Add the diced potatoes to the bowl.
Step 5:

Dice the pickles the same way. They should be crisp and not too salty.
Step 6:

Add the diced pickles and the canned green peas to the bowl. Add the boiled carrot too, peeled and diced like everything else.
Step 7:

Dress all the diced ingredients with mayonnaise and mix well. The salad is ready! Chill it in the refrigerator until it's time to serve, then turn it out into a salad bowl or plate up individual portions. You can sprinkle a little chopped dill over the top. Enjoy!

Every cook has their own little secrets for holiday salads. Even one as popular as Olivier can be made all kinds of ways. I use boiled chicken here, but as an experiment you could pan-fry it or use smoked chicken, either way it'll be tasty and filling. And if you're watching calories, swap part of the mayonnaise for sour cream. You can also use a fresh cucumber in place of the pickles for a fresher taste.
Olivier has long been a favorite on our holiday table, loved by just about everyone, though it can start to feel routine. So try mixing it up with this chicken-breast version, boiled or fried, your call!
It's best to make your own mayonnaise, it tastes better and is healthier. You can also use sour cream or plain yogurt as the dressing, either on its own or mixed with mayonnaise in any ratio you like, which lightens the dish.