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New olivier salad with pineapple and bell pepper

"New Olivier" Salad with Pineapple and Bell Pepper

A fresh take with an original flavor that'll delight you and your guests. I named this wonderful salad "New Olivier" because I make it whenever I'm tired of regular Olivier and want something new — but every bit as tasty.

Evdokia

Recipe author

New olivier salad with pineapple and bell pepper

Composition / ingredients

Servings:

Chicken breasts

Bell peppers

Pineapple (canned)

200

Black olives

120

Green olives

120

Fresh herbs (fresh)

100

Mayonnaise

300

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 8 g

Fats 56 % 15 g

Carbohydrates 15 % 4 g

187 kcal

GI: 60 / 40 / 0

Cooking method

Step 1:

Boil the chicken breast. You can just cook it in plain water, but I add all sorts of roots and aromatic seasonings to the broth: parsley, celery, onion, carrot, bay leaf. Add them to taste — the chicken comes out more fragrant that way. I boil the breast the night before and leave it in the broth overnight, so the meat stays juicy.
Step 2:

I recommend using bell peppers in different colors — red, yellow, and orange — for good looks, because the food we eat should be not just tasty but beautiful too.
Step 3:

I usually use canned pineapple, though it makes no real difference to the finished salad's flavor versus fresh.
Step 4:

I cut all the ingredients into cubes, and slice the green and black olives into rounds. For the green olives, I buy the canned ones stuffed with spicy red chili. I don't salt the salad — I just dress it with mayonnaise, and it's done. It comes out very juicy: the pineapple lends a touch of sweetness, and the olives add a savory bite. Pretty, and a treat for both the eyes and the stomach.