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Olivier salad without mayonnaise with yogurt and chicken

Olivier Salad with Yogurt and Chicken (No Mayo)

Light, healthy, mayo-free, and seriously tasty! This Olivier salad with yogurt and chicken is perfect for anyone watching what they eat. The bologna is swapped for chicken and the mayonnaise for yogurt. It's a version even kids will love.

katushafin

Recipe author

Olivier salad without mayonnaise with yogurt and chicken

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Composition / ingredients

Servings:

Chicken breasts (boiled)

300

Potatoes (boiled)

Carrots (boiled)

Eggs (boiled)

Pickles

Green peas

200

Yogurt (plain, unsweetened)

250

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 7 g

Fats 12 % 2 g

Carbohydrates 47 % 8 g

78 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make Olivier salad with yogurt and chicken instead of mayo? Start by prepping your ingredients. Boil the vegetables, eggs, and meat ahead of time and let them cool. Hard-boil the eggs (about 10 minutes from the time the water comes to a boil, over medium heat) and cook the chicken breast until done — drop it into boiling water, simmer about 30 minutes over medium heat, then let it cool in the broth so it stays soft and juicy. Cook the vegetables in their skins, scrubbing them well under running water first.
Step 2:

Peel the boiled potatoes and cut them into cubes. I cut mine into roughly 1/4-inch (0.5 cm) cubes, but go bigger or smaller — whatever you prefer. The key is to keep everything you dice the same size. The salad looks nicer that way, mixes more evenly, and is more pleasant to eat.
Step 3:

Peel and dice the carrots the same way.
Step 4:

Cut the chicken breast as small as you can. Try to slice against the grain so the pieces stay tender.
Step 5:

Dice the pickles to the same size as the rest of the vegetables. If you're not a fan of canned pickles, you can easily use brined or fresh cucumbers instead.
Step 6:

Peel the eggs and chop them with a knife. If you have an egg slicer, it'll chop them quickly and evenly.
Step 7:

Put the diced potatoes, carrots, chicken, pickles, and eggs in a large bowl, then add the green peas. Drain the peas in a sieve first to get rid of the liquid.
Step 8:

Toss all the ingredients together evenly.
Step 9:

Make the dressing. Grab your yogurt, salt, and pepper. Use plain yogurt with no added flavors.
Step 10:

Add salt and pepper to the yogurt and stir.
Step 11:

Dress the salad with the yogurt and toss to combine. Serve right away. Enjoy!

My whole family loves Olivier, and I often make it without bologna, using boiled meat or chicken instead. This was my first time using yogurt in place of mayo, though. If you salt and season the dressing well, you barely notice the difference. So I recommend it to anyone watching their weight!
For a salad that's both tasty and good for you, cook the vegetables the right way. Always boil them in their skins, dropping them into already-boiling water so they keep the most nutrients. You can add a little sugar to the water, about a teaspoon — it brings out the flavor of the cooked vegetables. To cook the potatoes and carrots together, pick pieces of roughly the same size; if a carrot is large, cut it into a few pieces. Depending on size, the vegetables take about 20–30 minutes. Be careful not to overcook them! Otherwise the potatoes and carrots fall apart and turn to mush when you cut them, which won't work in a salad. For the same reason, choose a waxy potato variety that holds its shape. You can check doneness with a knife — pierce a vegetable; when it's done, the knife goes in easily and the piece slides off the blade.
Always cool the vegetables before cutting them — warm ones will spoil quickly in the salad. Once the eggs have boiled (7–10 minutes), it helps to run them under cold water; they'll be easier to peel. You can also dress Olivier with sour cream, or a sour cream and mustard dressing. Sour cream makes the salad richer than yogurt does, but it's still tasty and lighter than mayo. You can vary this Olivier by adding finely chopped onion, fresh herbs, or apple to taste, as well as other meats: beef, veal, or turkey breast.
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.