Composition / ingredients
Step-by-step cooking
Step 1:
How to make an Olivier salad without mayonnaise with yogurt and chicken? Prepare the products. Pre-boil vegetables, eggs and meat and cool. Cook the eggs for the salad hard-boiled (about 10 minutes from the moment of boiling over medium heat), the breast — until tender (throw it into boiling water, cook for about 30 minutes over medium heat and leave to cool in the broth — so it will be soft and juicy). Cook the vegetables unpeeled, washing them well with a brush under running water.
Step 2:
Peel the boiled potatoes and cut them into cubes. I cut into cubes of about 0.5 by 0.5 cm, but you can get bigger and smaller — as you like. The main thing is that all the ingredients that are diced are the same size. Then the salad will look more aesthetically pleasing, and mix more evenly, which means it will be more pleasant to eat such a salad.
Step 3:
Peel and slice the carrots in the same way.
Step 4:
Cut the chicken breast as small as possible. Try to cut across the fibers, so the pieces will be softer.
Step 5:
Cut cucumbers into cubes of the same size as the rest of the vegetables. Pickles can be easily replaced with pickled or fresh cucumbers if you don't like canned ones for some reason.
Step 6:
Peel and chop the eggs with a knife. You can use, if available, an egg cutter — it will grind them quickly and smoothly.
Step 7:
Put sliced potatoes, carrots, chicken, cucumbers, eggs in a large bowl, add green peas. Pre-fold it on a sieve to drain the liquid.
Step 8:
Mix all the ingredients evenly.
Step 9:
Prepare the salad dressing. To do this, take yogurt, salt and pepper. Take natural yogurt and without flavoring additives.
Step 10:
Add salt and pepper to the yogurt, mix.
Step 11:
Season the salad with yogurt, mix. Serve immediately. Bon appetit!
The whole family loves Olivier, and I often cook it without sausage, with boiled meat or chicken. But I used yogurt instead of mayonnaise for the first time. If the dressing is well salted and seasoned, then the difference is almost not noticeable. So I recommend it to everyone losing weight!
In order for the salad to be not only delicious, but also healthy, it is necessary to properly boil vegetables for it. Cook them necessarily in the peel, throwing them into boiling water, so they will retain maximum benefit. When cooking, you can add a little sugar, about a teaspoon. This will improve the taste of the finished vegetables.
To cook potatoes and carrots together, choose fruits of approximately the same size. If the carrot is large, then cut it into several parts. Depending on the size, the vegetables are cooked for about 20-30 minutes. Be careful not to overcook the vegetables! Otherwise, potatoes and carrots will fall apart and turn into porridge when sliced. This is not acceptable for a salad. For the same reason, it is better to choose potatoes for similar purposes from varieties that do not boil. The readiness of vegetables can be determined with a knife — pierce the vegetable, the finished one is pierced easily and slides off the blade.
Before slicing, be sure to cool the vegetables, warm ones will quickly spoil in the salad.
Eggs after the cooking time (7-10 minutes), it is better to pour cold water. So it will be easier to clean them.
Olivier can also be filled with sour cream and sour cream-mustard dressing. With sour cream dressing, the salad will become more caloric than with yogurt, but also very tasty and still lighter than with mayonnaise.
Such an olivier can be varied by putting finely chopped onions, herbs or an apple of your choice, as well as other types of meat: beef, veal, turkey breast.
Chicken can be replaced with turkey or any other type of meat at your request. But keep in mind that in this case, the cooking time and calorie content of the dish will change.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Acedophilin 3.2 % fat content - 58 kcal/100g
- "rastishka " - 122 kcal/100g
- Danone drinking yogurt - 76 kcal/100g
- Drinking yogurt "agusha" - 87 kcal/100g
- "aktimel" natural - 83 kcal/100g
- Danone yogurt with 2.2% fat content - 96 kcal/100g
- "mazhetel" - 48 kcal/100g
- Ermann fat yogurt - 152 kcal/100g
- Yogurt of 3.5% fat content - 68 kcal/100g
- Natural yogurt with 1.5% fat content - 48 kcal/100g
- Low-fat milk yogurt - 38 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Fresh green peas - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Salt - 0 kcal/100g
- Pickles - 11 kcal/100g
- Chicken breast - 113 kcal/100g
