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Olivier salad with pickled cucumber breasts

Olivier Salad with Chicken and Pickles

Incredibly tasty, simple, and fast on top of it all—your guests will be won over! Olivier is, without exaggeration, a classic of Russian cuisine, and hardly any gathering goes without it. The dish is named for chef Lucien Olivier, who ran the French restaurant "Hermitage" in Moscow in the early 1860s. Countless versions exist, because over its century-plus history plenty of cooks have reinvented it—sometimes past all recognition. Here I'll share one take on this famous recipe: Olivier salad with chicken.

Nadezhda

Recipe author

Olivier salad with pickled cucumber breasts

Composition / ingredients

Servings:

Chicken breast

300

Potatoes

350

Green peas

250

Dill pickles

100

Eggs

Onion

150

Salt

Vegetable oil

Sour cream (or mayonnaise)

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 8 g

Fats 32 % 7 g

Carbohydrates 32 % 7 g

123 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Start with cooked chicken breast. Giving it a quick sear first adds a nice, savory depth to the Olivier. Cut the chicken into 1/4-inch (0.5 cm) cubes.
Step 2:

Boil the eggs and potatoes, let them cool, and cut into cubes the same size as the chicken.
Step 3:

Dice the onion and pickles as well.
Step 4:

Toss everything together. At this stage you can store the mixture in the fridge until you're ready to serve.
Step 5:

Just before serving, add the drained green peas and the mayonnaise or full-fat sour cream, and stir to combine. Enjoy!

Start with cooked chicken breast; giving it a quick sear first lends the Olivier a nice, savory depth. Cut the chicken into 1/4-inch (0.5 cm) cubes. Boil the eggs and potatoes, let them cool, and dice them the same size as the chicken. Dice the onion and pickles as well, then toss everything together thoroughly. You can keep the mixture in the fridge at this stage. Just before serving, fold in the drained canned peas along with mayonnaise or full-fat sour cream, and stir well.