Classic Olivier salad with chicken recipe step by step. Chief editor of the portal: Ekaterina Danilova

Recipe No. 2 - Olivier with chicken fillet

• Chicken fillet (boiled) - 250 g
• Potatoes (boiled) - 3 pcs.
• Boiled eggs - 4 pcs
• Canned green peas - 125 g
• Carrots (boiled) small - 1 pc.
• Pickled cucumbers - 3 pcs.
• Fresh onion (medium) - 1 pc.
• Salad mayonnaise – 125 g
• Salt - to taste
• Black pepper - to taste

Preparation:

1. Boil the potatoes and carrots, peel them and cut them into small cubes.
2. Add to them chopped onions, hard-boiled eggs, finely chopped, and pickled cucumber, cut into small cubes. At the same time, you should remember - the smaller the cubes, the tastier the salad will be, but you shouldn’t mix it in a blender either - the taste of each ingredient should be felt separately from all the others.
3. Cook the chicken fillet until fully cooked and cut into pieces.
4. Add green peas, salt, a little pepper to the salad, season the salad with mayonnaise and mix thoroughly.
5. Place the finished salad in a salad bowl and serve.

Recipe No. 3 - Olivier with chicken and pickled cucumbers

• chicken (breast or thighs) 200-250 g
• potatoes 3-4 pcs
• carrots 1 piece
• eggs 3 pcs
• pickled cucumbers (gherkins) 4-6 pcs
• green peas (frozen or canned)
• onion (optional) 1 piece
• mayonnaise - to taste
• salt - to taste
• freshly ground pepper - to taste

Preparation:

1. Boil vegetables in their skins.

Wash the potatoes and carrots well, do not peel them.
Pour water over the vegetables and cook in their skins until tender, about 40-60 minutes.
Drain the water, cool and peel the vegetables.

Boil the chicken until done. Place the chicken thighs in boiling water and cook for about 1 hour, add salt at the end and let the chicken cool in the broth.

If you cook Olivier with chicken breast, put the breast in boiling water, bring to a boil, cook for 5 minutes over medium heat, then turn off the heat and leave for 20-30 minutes, during which time the breast will be ready.

Cool the boiled chicken and put it in the refrigerator.

Advice. If you need to get juicy meat, put it in boiling water, then the meat will turn out juicy; if we want to get a rich broth, pour in the meat cold water.

Advice: It is better to cook vegetables and chicken the day before, cool and put in the refrigerator, then when cutting you will get neat cubes.

2. Boil eggs hard.

Hard boil the eggs for about 9 minutes, cool and peel.

3. Blanch the green peas.

Place frozen green peas in boiling water (without defrosting) and let simmer for about 1 minute. Then drain the peas in a colander, transfer to a bowl and cover with cold water so that the peas retain their bright green color.

4. Cut prepared products.

Cut prepared foods into small cubes: potatoes, carrots, chicken, eggs, onion and pickled cucumbers.

5. Mix the ingredients in a bowl and season with mayonnaise.

Or lay Olivier in layers in a round or square springform pan, coating each layer with mayonnaise.

Recipe No. 4 - Olivier with chicken fillet and onions

• Potatoes - 2-3 pcs.
• Chicken fillet – 300 g
• Pickled cucumbers - 2-3 pcs.
• Carrots - 1-2 pcs.
• Chicken eggs - 4-6 pcs.
• Onions - 1 pc.
• Green peas (canned) - 200 g
• Mayonnaise - 250 g
• Salt - to taste
• Pepper - to taste

Preparation:

1. Wash the chicken fillet and cover with cold water. Boil. Cook over medium heat until done. Cool with the broth (then the meat will be juicier).
2. Wash potatoes and carrots. Boil the kettle. Pour boiling water over the vegetables. Boil vegetables in their jackets over medium heat until tender, about 20 minutes. Drain the water. Cool and peel the vegetables.
3. Pour the eggs with water and boil hard for about 10 minutes. Cool and peel.
4. Cut the chicken fillet across the grain into pieces or separate it into small pieces by hand.
5. Cut potatoes and carrots into cubes.
6. Cut pickled cucumbers into cubes.
7. Cut the eggs into cubes.
8. Open a jar of canned peas.
9. Peel, wash and finely chop the onions.
10. Place all ingredients in a bowl.
11. Add salt and pepper to taste. Season the Olivier salad with chicken with mayonnaise and mix well. Place Olivier in the refrigerator for 1 hour.

Recipe No. 5 - Olivier with chicken, sour cream and onions

• Potatoes - 2 pcs.
• Carrots - 2 pcs.
• Chicken egg - 4 pcs
• Onion - 1 piece
• Green peas (canned) - 200 g
• Sour cream (fat) - 250 g
• Chicken fillet - 320 g
• Salt (to taste)

Preparation:

1. Thaw and boil the chicken.
2. Peel the potatoes and carrots and chop finely. Peel the eggs and grate them on a coarse grater or grind them in a blender. Peel the onion and chop very finely. In a large plastic or enamel bowl, combine vegetables, eggs, peas and meat. Add salt, add sour cream and stir.
3. Place the Olivier in the refrigerator for 1 hour, then transfer it to a beautiful porcelain salad bowl, sprinkle with finely chopped parsley.

Recipe No. 6 - Olivier with chicken and quail eggs

• Chicken breast - 1 piece
• Carrots - 2 pieces
• Potatoes - 3 pieces
• Quail eggs - 15 pieces
• Green peas (canned) - 350 g
• Salt, pepper - to taste
• Mayonnaise - to taste

Preparation:

1. Boil chicken fillet
2. Steam the potatoes and carrots until tender (the vegetables should not be too soft), cool to room temperature. Hard boil the eggs, cool under running cold water.
3. Cool the chicken fillet, cut it across the grain into thin slices and separate it into small pieces with your hands.
4. Peel the potatoes and carrots and chop finely. Peel the quail eggs and cut them lengthwise. In a large plastic or enamel bowl, combine vegetables, eggs, add peas and meat.
5. Add salt, add mayonnaise and mix, put in the refrigerator for 1 hour.

Recipe No. 7 - Olivier with baked chicken, sour cream and mustard

• Potatoes - 300 g
• Chicken fillet – 600 g
• Onion - 1 head
• Carrots – 300 g
• Pickled cucumbers - 100 g
• Celery stalk - 2 pieces
• Chicken egg - 6 pieces
• Frozen green peas - 300 g
• Soy sauce - 50 ml
• Sugar - 1 tablespoon
• Vegetable oil - 50 ml
• Sour cream 20% – 00 g
• Dijon mustard - 2 tablespoons
• Parsley - 20 g
• Dill - 20 g
• Salt - to taste
• Ground black pepper - to taste

Preparation:

1. Cut the potatoes and carrots into small cubes, boil in salted water until tender - this is about a quarter of an hour after the water boils.
2. Finely chop the celery, simmer it in boiling salted water for three minutes, and frozen peas for a minute after the water boils.
3. Marinate the chicken for twenty minutes in a mixture of soy sauce, sugar and butter, place in an oven preheated to 180 degrees for 15-20 minutes.
4. Mix sour cream with Dijon mustard and finely chopped dill and parsley. Chop cucumbers, onions and hard-boiled eggs, mix with chilled vegetables and sauce, add salt and pepper.
5. To serve, place sliced ​​chicken on each salad plate.

Recipe No. 8 - Olivier with smoked chicken breast

• Potatoes - 30 g
• Pickled cucumbers - 40 g
• Carrots – 20 g
• Chicken egg - 1 piece
• Homemade mayonnaise – 40 g
• Horseradish - 10 g
• Green peas – 15 g
• Smoked chicken breast – 30 g
• Beef tongue - 20 g
• Salt to taste
• Ground black pepper to taste
• Chicken broth - 10 ml
• Gelatin to taste
• Tomatoes – 35 g
• Sugar to taste
• Wine vinegar to taste
• Thyme to taste

Preparation:

1. Boil potatoes and carrots in their skins. Cool and cut into thin slices.
2. Cut the pickled cucumbers into small slices and place in a colander to drain excess brine.
3. Boil a hard-boiled egg. Peel and separate the white from the yolk. Finely chop the white and grate the yolk on a fine grater.
4. Place the canned green peas in a sieve to remove excess liquid.
5. Boil the beef tongue for two hours, adding salt, peppercorns, bay leaf, parsley root, celery, carrots and onions. Then clean under running cold water.
6. Cut smoked chicken breast and boiled beef tongue into small slices.
7. Grate a small amount of horseradish into homemade mayonnaise. Let stand for 15 minutes. Rub the mayonnaise through a sieve.
8. Prepare jelly: While hot chicken bouillon add salt. Add gelatin, bring to a boil and pour into mold. Then put it in the refrigerator for a couple of hours to harden. Cut the finished jelly into cubes.
9. Scald the tomato with boiling water, peel, cut into 4 parts, remove seeds, add salt, sugar, wine vinegar and thyme, place in the oven at 180°C for 15 minutes.
10. Season all prepared products, except the yolk, sun-dried tomatoes and chicken jelly with mayonnaise.
    Sprinkle the grated yolk onto the salad, garnish with sun-dried tomatoes and jelly.

Recipe No. 9 - Olivier with chicken and pineapple

• Smoked chicken fillet 300 g
• Salt to taste
• Potatoes 200 g
• Pineapple 100 g
• Carrot 1 piece
• Onion 1 head
• Ground black pepper to taste
• Mayonnaise 100 g

Preparation:

1. Smoked chicken fillet cut into cubes
2. Boil potatoes and carrots, peel and cut into small cubes.
3. Peel the pineapple and chop finely.
4. Chop the onion and pour boiling water over it.
5. Combine all ingredients, season with mayonnaise, salt and pepper.

Recipe No. 10 - Olivier with chicken and mushrooms (champignons)

• chicken legs - 2 pcs.
• fresh champignons – 400 g
• boiled potatoes - 2-3 pcs.
• boiled eggs - 4 pcs.
• fresh cucumber - 2 pcs.
• white onion - 1 pc.
• lemon (juice) - 1/2 pcs.
• parsley - 5-7 sprigs
• Herbs of Provence mixture - 2 pinches
• Refined olive oil (for frying) - 1 tbsp.
• mayonnaise "Provencal" - to taste
• olives - 2-3 tbsp.
• salt, freshly ground pepper - to taste

Preparation:

1. Cut smoked chicken fillet into cubes.
2. Cut the onion into half rings and in half again, marinate for an hour in the juice of half a lemon. Cover and refrigerate.
3. Cut the champignons into cubes, fry in oil for 5 minutes over high heat with the addition of spices, add salt at the end of frying. Cool to room temperature.
4. Cut cucumbers and eggs into cubes of the same size.
5. Cut the potatoes into slightly larger pieces. Chop the parsley.
6. Gently mix all ingredients in a salad bowl, dress the salad and serve immediately.
7. Add mayonnaise to the salad and mix with the chopped ingredients. Place in the refrigerator for 1 hour and Olivier is ready to serve.

I love Olivier salad. The most New Year's salad) I'll take note of these varied and proven recipes

Does anyone really still want to make salads after the New Year holidays? If so, then only something new and unusual. Olivier with chicken is just very original: instead of the traditional boiled sausage used by most housewives, tender chicken fillet (or the pulp of other parts of this bird) and other ingredients in various variations are used. And I must say, it turns out much tastier and healthier!

A little history

Of course, the modern classic recipe for Olivier with chicken is quite far from that classic of the 19th century, which included hazel grouse, pickles, and truffles (if you are interested, you can search on the Internet, but we are not talking about that now). Gradually, over the years, the pickles in this dish were modified into salted or pickled cucumbers (or even fresh). And green canned peas took the place of olives. The hazel grouse magically turned into a culinary " blue bird" But almost any housewife, even someone who is not very experienced in culinary delights, can reproduce Olivier salad with chicken in a simplified, so to speak, form in her kitchen. With this replacement, the taste of the dish even benefits. And if you use fresh cucumbers instead of pickles, then Olivier with chicken in this interpretation takes on an almost summer taste! Well, are you ready to complete the tasks?

Basic recipe for Olivier with chicken

Preparing the dish is quite simple: we take the same ingredients as for regular Olivier, only the meat component is chicken fillet. So, let's take: 6 medium potatoes, 4 eggs, a half-liter jar of canned green peas, 2-3 pickles, 250 grams of chicken fillet. Well, of course, we will need mayonnaise to dress the salad. There’s no way you can top Olivier with chicken with butter.

How to cook

1. We prepare the classic Olivier with chicken as follows. Dip the chicken fillet into cool water, after rinsing it first (it would be best to cook until it boils, then boil for three minutes, and drain the so-called “first broth”, adding new water). Add a little salt and cook until tender (about half an hour). Remove and cool. Then cut into medium-sized cubes.
2. Boil the potatoes in their jackets (for those who do not like to clean their “clothes”, we can advise you to peel them immediately and then boil them).
3. Boil the eggs hard (fill them with cold water so that the shell can be easily removed). Let the ingredients cool and peel the root vegetables and eggs.
4. Cut potatoes, eggs, pickles into medium cubes.
5. Drain the marinade from the canned peas, discarding it in a colander.
6. Combine all prepared ingredients in a suitable container. Season with mayonnaise (it’s better to use one that’s not too fatty), add some salt and mix. It is better to add the sauce gradually so as not to overdo it, but at the same time make sure that the dish does not turn out too dry. Olivier salad with chicken is almost ready. You should let it brew a little and soak in the bottom of the refrigerator. It is better to serve it on the table in a large salad bowl, garnished with sprigs of herbs. Or put Olivier into portioned cups - whichever is more convenient for you.

Chicken olivier with aioli sauce

The salad is prepared from the same set of products as traditional Olivier (see previous recipe). But the aioli sauce pleasantly corrects and enhances the taste. So, we take: chicken fillet, a jar of peas, eggs, fresh cucumbers (another change!), potatoes, you can also add carrots. To prepare the dressing: olive oil, garlic, juice of half a lemon, ground pepper and salt.

Let's cook simply!

1. A couple or three fresh cucumbers cut into cubes. Boiled chicken fillet - in the same way.
2. Boil the vegetables and cut into cubes.
3. Open the jar of peas and place in a colander.
4. Prepare the sauce. To do this, add salt, garlic and pepper to the yolk. And beat it all in a blender (or mixer). Gradually add olive oil and continue beating until smooth, adding the juice of half a lemon. The sauce will lighten and thicken. Add a pinch of salt if necessary.
5. Then mix all the previously prepared ingredients in a large container and season them with aioli sauce. Let the product of our creativity stand for a while at the bottom of the refrigerator so that it is properly soaked. Then we take it out and put it into a festive salad bowl (or into portioned bowls). Decorate with fresh herbs and grated yolk. You can also use cheese by grating it first. Well, that's all - you can serve it on the table!

With chicken and beef tongue

This combination of boiled offal and chicken will give this variation a particularly refined taste. This dish deserves to take center stage at any festive table. So, let's take: 5 eggs, half a kilo of chicken fillet and the same amount of tongue, 2 carrots, 2 onions, 3 potatoes, several pickled or pickled cucumbers, spices and salt, herbs for later decoration. For the dressing sauce, we use olive oil, a couple of eggs and wine (or apple) vinegar.

How to cook

1. Boil the tongue with the addition of spices. In a separate pan, boil the chicken fillet. At the end of the process, remove the meat and let it cool.
2. We clean the tongue and cut it into cubes. We cut chicken breasts (fillets) in the same way.
3. Boil eggs hard. Cool. Clean and cut.
4. Chop pickled cucumbers into cubes.
5. Boil the vegetables, cool and chop.
6. Prepare the sauce. To do this, beat the yolks, mixing with oil and vinegar in a blender.
7. Combine all the previously prepared ingredients in a large bowl (if you have one, you can add capers to the set).
8. Season Olivier with chicken and tongue with homemade sauce and mix thoroughly.
9. We use greens to decorate the salad just before serving.

Olivier with corn and chicken

As you might have guessed, we are replacing peas, which everyone is already tired of, with canned sweet corn. This will give the dish a completely unique and original taste. Ingredients: chicken fillet - 500 grams, three pickles, a can of canned corn, three potatoes, three eggs, mayonnaise for dressing, salt and pepper. Greenery as decoration.

Let's get ready!

1. Boil the breast or fillet and cool. If there is a skin, remove it, we need clean meat. Then cut the fillet into medium-sized cubes.
2. Boil eggs hard. Cool and clean. Cut into cubes.
3. Boil the potatoes, peel and cut them.
4. Cucumbers too.
5. Open the jar of corn and place in a colander. When the liquid has drained, mix all the above prepared ingredients in a salad bowl.
6. Season the whole thing with mayonnaise and mix. Let the salad sit for soaking. Decorate and serve. It turned out very tasty!

If you are tired of the usual “Olivier” with boiled sausage, the housewife can safely experiment with its meat component. For example, adding beef, pork, smoked products or poultry. Olivier with chicken is especially tasty.

Ingredients: large chicken breast, 3-4 large eggs, 1 pc. carrots, 3 potatoes, pickled cucumber, 5 tbsp. spoons of green peas (canned), salt, sauce.

1. Fresh vegetables are boiled until soft and cut into small cubes. They can be immediately sent to the salad bowl and seasoned with salt.
2. The peas are poured there without brine.
3. Chicken is boiled in water with salt and seasonings until cooked. Next, it is randomly chopped and poured into the rest of the ingredients.
4. The cucumber is crushed into cubes along with the peel and also goes to the salad bowl.
5. Pre-boiled hard-boiled eggs are cut in the same way.
6. All that remains is to mix all the ingredients well and season with sauce. For example, light mayonnaise.

You can change it slightly to your liking classic recipe Olivier salad with chicken. For example, exclude carrots from it, use boiled peas instead of a canned component, or replace pickled cucumber with a fresh vegetable.

With the addition of apples - step by step

Ingredients: 3 medium potatoes, 2 fresh strong cucumbers, 2-3 small carrots, large pickled cucumber, can of canned peas, 5 large eggs, 330 g chicken, 2 sour apples, salted mayonnaise mixed with sour cream.

1. Root vegetables are baked in the oven until soft, after which they are cut into cubes.
2. The eggs are boiled until the yolk is firm and crushed into arbitrary pieces.
3. Chicken can be either boiled until cooked or fried in oil until golden brown. Next, it is cut into medium slices.
4. Both types of cucumbers are chopped into small cubes. It is advisable to place the pieces in a colander so that there is no excess liquid in the appetizer.
5. Apples are also chopped. If the fruits are not immediately added to the salad, then you should sprinkle them lemon juice so that they do not darken.
6. The ingredients are mixed, peas without marinade are poured into them.

The finished Olivier with chicken and apple is dressed with sour cream and mayonnaise sauce.

With smoked chicken

Ingredients: large smoked chicken breast, 3-4 medium potatoes, 2-3 large chicken eggs, 3 barrel pickles, half a can of canned peas, carrots, 2 large spoons of sour cream and mayonnaise, table salt.

1. Fresh vegetables are baked or boiled until soft. Next, they are cleaned and crushed into cubes.
2. The eggs are also boiled. They are also cut into miniature pieces.
3. Smoked chicken is chopped into short and thick strips. Pickled cucumbers are also cut.
4. The ingredients are mixed and salted. Add peas without marinade to them.

Olivier with smoked chicken is seasoned with a mixture of sour cream and mayonnaise.

With mushrooms

Ingredients: onion, 2 fresh strong cucumbers, 2-3 chicken legs, 4 pre-boiled eggs, 2 potatoes, 370-390 g of champignons, half a lemon, a handful of pitted olives, salt, half a can of pickled peas, sour cream and mayonnaise.

1. The legs are boiled in salted water until tender. Next, the meat is cut from the bones and cut into small pieces.
2. The onion is cut into cubes and marinated in freshly squeezed citrus juice. This will take about an hour.
3. The mushrooms are chopped very finely and fried in hot oil and salt. You can add any aromatic herbs to them.
4. Boiled eggs and fresh cucumbers without skin are cut into cubes of the same size. Potatoes boiled until soft are also chopped.
5. For dressing, mix mayonnaise and sour cream in proportions of 2 to 1. Add salt and very finely chopped olives.
6. All prepared ingredients are seasoned with the sauce. Including peas without marinade and onions squeezed from lemon juice.

“Olivier” with chicken and mushrooms is served to guests after a couple of hours of infusion in a cool place.

Add shrimp to the recipe

Ingredients: 130 g of boiled potatoes and a small boiled carrot, 3 hard-boiled eggs, 2 barrel pickles, 140-160 g of smoked chicken, half a red apple, 90 g of small cocktail shrimp, 3 tbsp. spoons of fat sour cream and mayonnaise, salt, 1 tbsp. spoon of soy sauce.

1. Potatoes, carrots, eggs, and pickles are crushed into even, neat cubes.
2. Before slicing the apple, first remove the peel and seed.
3. The shrimp are immersed in salted boiling water for 3 minutes, after which they are cooled. They can be cut into halves or added whole to the salad.
4. Smoked chicken is shredded into strips.
5. The liquid is drained from the peas.
6. For dressing, combine soy sauce, mayonnaise and sour cream.
7. All ingredients are mixed, salted and poured over with sauce.

Serving such a snack in portioned glasses looks especially impressive. You can leave a few shrimp for decoration.

Dietary option with chicken fillet

Ingredients: 2 sour apples, carrots, 180 g chicken fillet, 1 potato, 2 fresh strong cucumbers, 3 boiled eggs, onion, half a can of peas (canned). 4 large spoons of Greek yogurt, salt, 1 teaspoon mustard.

1. Root vegetables are wrapped in foil and baked until cooked, after which they are cut into equal pieces.
2. Fresh cucumbers, cooled eggs, onions, peeled and pitted apples are chopped in the same way.
3. The fillet is boiled in salted boiling water for 17-20 minutes, after which it is divided into fibers.
4. The peas are freed from the marinade.
5. The products are combined and salted.

Which option to choose is decided by the cook himself, taking into account the tastes of everyone at home. By the way, it is not prohibited to combine two types of cucumbers in a salad at once.

Most likely, today in the world you will not be able to find a dish that has become legendary and has a huge number of cooking options to its credit. I bring to your attention another interesting option for probably the most irreplaceable cold appetizer.

We are sure that this salad can compete for the right to become a leader among similar snacks.

It is interesting to note that the dish originally included hazel grouse meat, so a component such as poultry fillet certainly has the right to be present in the list of ingredients.

Quite a lot of years have passed since sausage completely replaced meat in the Olivier salad and its “capital” version, and now “Doctorskaya” is no longer what it was before. But chicken meat is still considered a natural product, and, of course, its price is more affordable. But only chicken better replaces the game that was originally present in Lucien’s recipe during such an important fast.

To prepare Olivier, you can take breast fillet or ham fillet. Or you can use smoked wings, available in any supermarket, as a meat ingredient, and you will have a simply magical snack.

The salad, original in its qualities, will definitely be received with a bang at a festive event. In addition, any housewife must have a budget recipe for this dish in case of crisis situations. And then this economical proposal for preparing Olivier with boiled chicken stomachs will be a real help. In contrast to the price of chicken fillet, the cost of offal is much lower, but in terms of taste, boiled gizzards are in no way inferior to chicken meat.

Traditional Olivier salad with chicken and pickles

To prepare you will need a set consisting of the following ingredients:

1. 6 potatoes;
2. 3 carrot roots;
3. 3-5 pickles;
4. eggs 5 pieces;
5. 200 gram jar of canned peas;
6. 600 grams of chicken legs (or fillets);
7. 200 gram jar of mayonnaise;
8. salt to taste.

The process of preparing Olivier salad:

• There is nothing complicated in the step-by-step recipe. That is why the salad bears the classic name, with only one remark that the salad will be prepared from chicken, and not from the usual doctor’s sausage.
• Boil potatoes, eggs and carrots.
• We also put it on the fire and bring the legs to readiness, lightly salting the water.
• At this time, prepare the remaining products. Cut the cucumber into small cubes.
• Place everything in a container. Add green peas to it.
• Peel the boiled eggs and vegetables, cool, and chop into medium-sized cubes.
• Remove the skin from the boiled legs, separate the fillets from the bones and cool. As a result, you will get about 300-350 grams of boiled fillet. Also cut it into small slices and add to the salad.
• Salt to taste and add mayonnaise. Stir the Olivier and add to the salad.

how to cook Olivier salad with chicken

Diet Olivier salad with chicken and fresh cucumber

If you stick proper nutrition, watch your figure and try to reduce your salt intake, then Olivier salad with chicken and fresh cucumber it will come in handy.
To obtain a snack from the healthy nutrition category, canned peas should be excluded; they can be well replaced with fresh frozen green peas boiled in salted water.
For dressing, use light mayonnaise, low-fat sour cream or unsweetened yogurt. Also, use some other variations of the dressing for the dressing.
For diet salad you need to take:

1. four tubers of potatoes, boiled in their jackets;
2. 3-4 pieces of fresh cucumber;
3. 2 pieces of boiled carrots;
4. 4 hard-boiled eggs;
5. 200 grams of green frozen peas;
6. 250 grams of light mayonnaise or sour cream with a fat content of 15%;
7. salt to taste;
8. allspice black pepper to taste.

Cooking process:

• Cut cooked and peeled vegetables, eggs and breast into small pieces.
• Remove the skin from fresh cucumbers and also cut into small pieces.
• Place the peas in boiling water, add salt and cook for 2-3 minutes. Then let cool and transfer to the general volume.
• Season the chopped ingredients with mayonnaise, yogurt or sour cream, add salt, pepper and mix.

Olivier salad with chicken is fresh and low in calories and can be eaten. Those who are fond of Olivier salad can use a whole selection of recipes, according to which you can try several types of the famous appetizer. We think that now you will have no reason to worry, your figure will not be affected by extra pounds even on holidays.

Olivier salad with chicken and apple recipe

Products you will need:

1. 300 grams of boiled chicken breast;
2. 4 pieces of potatoes;
3. 3-4 pieces of fresh cucumber;
4. 1 medium-sized green apple;
5. 2 pieces of boiled carrots;
6. 4 hard-boiled eggs;
7. green onions;
8. 200 gram jar of canned green peas;
9. mayonnaise 200 grams
10. salt.

Apple in Olivier gives very good freshness. And since the Olivier salad itself is quite high in calories and heavy for the body, an apple will add lightness. But you need to take NOT a sweet apple. The best would be a green apple of the Semerenka variety.

How to cook:

• Boil potatoes, carrots and eggs and cut into cubes.
• Cut the boiled chicken breast into cubes, preferably small ones.
• Peel fresh cucumber and apple and cut into cubes. That is, all ingredients in the salad should be cut equally.
• Add canned peas, salt and season the salad with mayonnaise
• Green onions can be used very well to decorate a salad.

Olivier with mushrooms and chicken

What you need for cooking:

1. potatoes 4 pieces,
2. boiled chicken breast 300 grams,
3. chicken egg 4 pieces,
4. pickled cucumbers 4 pieces,
5. 1 medium carrot,
6. 1 can canned green peas
7. onion 1 head,
8. mayonnaise 150 g,
9. fresh champignons 200 grams,
10. oil for frying mushrooms.

Having read all the previous recipes, you already know exactly how Olivier is prepared (or you have been living in the territory of the former USSR for at least 18 years). Because the nuance in this is only in the preparation of mushrooms.

How to cook:

• Boil potatoes, carrots and eggs. Cut these products into cubes.
• Cut the chicken breast into small cubes.
• Additionally, chop the pickled cucumbers and chop the onion very finely.
• What do we do with mushrooms? The champignons need to be cleaned, cut into cubes and fried on vegetable oil. The oil must be deodorized so that the taste and smell of the oil does not overwhelm the taste and aroma of Olivier.
Liked? Check out our selection of interesting original recipes!

The list of products is practically no different from the usual, with the exception of the meat component. It is quite appropriate to place a snack with a dietary breast on New Year's table, thereby maintaining the tradition and emphasizing the festive atmosphere. It can be done quickly if guests suddenly arrive. There is no need to present the steps with photos, as everything is very simple.

Ingredients

• cucumber (you can use both fresh and pickled) - 5 pcs.;
• potatoes - 5-6 pcs.;
• egg - 4-5 pcs.;
• carrots - 2-3 pcs.;
• chicken (for salad it is better to take white meat, that is, breast) - 500-600 g;
• canned peas - 1 can;
• mayonnaise - to taste.

Step-by-step preparation

1. First you need to cook the ingredients that need it: potatoes, carrots and eggs. You can put all the ingredients in one pan, but do not forget that eggs take much less time to cook than potatoes and carrots.
2. Chicken also requires extra cooking. You can either boil it or stew it in a frying pan.
3. Meanwhile, chop the cucumbers into equal sized cubes.
4. When the potatoes, carrots and eggs are cooked, they also need to be chopped. We do much the same with chicken, although most likely it won’t turn into cubes.
5. Place the chopped ingredients in one bowl, add the peas there, draining the liquid from the jar in advance.
6. Before serving, it is better to leave it in the refrigerator for 20-30 minutes. And don’t forget to add salt and mayonnaise to the salad to taste.

This version of Olivier is suitable for those who are bored with the classic recipe - a salad with chicken is not as nutritious in terms of calories as with sausage or ham.

On a note

If instead of mayonnaise you fill the snack with sour cream, then 100 g of the product will contain only 104 kcal.

With chicken breast and mushrooms

This Olivier salad recipe differs only in that, in addition to the listed components, it also contains mushrooms. It is best to take champignons. If possible, fresh, and if it is not possible to find them, then chilled or frozen. Pickled ones are used when fresh cucumbers are used. In a word, this appetizer leaves room for the hostess’s imagination.

How to prepare a salad

1. Boil the chicken in lightly salted water, after cooling, cut it into small cubes.
2. Fry the champignons with the addition of a small amount of vegetable oil. Salt and add spices to taste.
3. Then put all the cooked and chopped vegetables (carrots and potatoes), along with boiled eggs and fresh cucumber, into one bowl.
4. Add chicken, canned peas and champignons.
5. Before putting the salad on the table, do not forget to salt it, season it (usually mayonnaise is used for this, although other options are possible) and cool it a little in the refrigerator.

The dish is ready to serve. If desired, peas can be replaced with canned corn.

With smoked chicken

This slightly modified recipe for the favorite Olivier salad is well suited for those cases when there is no time or desire to boil chicken at home. If you immediately buy ready-made, that is smoked chicken, then the salad will not taste worse, but on the contrary, it will acquire new interesting shades. All other ingredients remain the same.

Preparation

1. Boil potatoes, carrots and eggs.
2. While the listed ingredients are boiling, you can chop the chicken and cucumbers.
3. After the salad components have cooled and been cleaned, we also chop them. It is worth noting that the salad will look better and be more enjoyable to eat if all the cubes are approximately the same size.
4. The chopped products should be mixed, salted and added with dressing - mayonnaise or other sauce, at your personal discretion.
5. When the salad has cooled slightly in the refrigerator and is on the table, it can be served with greens.

Diet Olivier with chicken fillet and low-calorie yogurt sauce

If anyone thinks that the salad we are trying to serve New Year, is not suitable for him, as it contains a lot of calories, then this recipe will be able to convince the advocates of slimness.

Replace mayonnaise with low-calorie yogurt, and use boiled chicken breast as meat. Canned peas remove and use fresh or frozen instead, just remember to boil it in a saucepan or double boiler before adding it.

And of course, you should take fresh cucumbers. Thus, you get a tasty and nutritious salad with low content calories. This Olivier will not harm your figure.

Ingredients

• potatoes - 3 pcs.;
• carrots - 1 pc.;
• chicken fillet - 1 pc.;
• fresh green peas - 200 g;
• fresh or barrel cucumbers - 2 pcs.;
• yogurt - 150 g;
• Dijon mustard - 1 tsp;
• salt, pepper - to taste;
• dill - optional.

Preparation

1. You should pay special attention to the chicken. It is best to use a double boiler to prepare it; you can simply boil it, but add only a pinch of salt to the water.
2. It is also better to steam potatoes and carrots, rather than in a regular pan, as in previous recipes. We just boil the eggs.
3. When all the ingredients are ready to eat, chop them into small cubes of approximately the same size and place in a common dish.
4. Now let's get to the refueling. You can use a very simple recipe - just mix mustard and unsweetened yogurt. This sauce has a different taste from mayonnaise, but it definitely won’t spoil our salad. If desired, add finely chopped dill.
5. Before serving, do not forget to salt the dish and cool slightly in the refrigerator.

With fried chicken

Well, the last recipe will be especially satisfying. We take the same ingredients: cucumbers, potatoes, carrots, eggs, green peas and mayonnaise, and the meat will be fried chicken.

Preparation

1. First of all, you need to cook the chicken itself. We fry any parts of the bird in vegetable oil at your discretion, do not forget to salt it.
2. Boil potatoes, carrots and eggs, cool and crumble.
3. We also chop the cucumbers into small cubes.
4. Then we chop the chicken itself, mix everything and season with mayonnaise. After 20 minutes in the refrigerator, the salad is ready to serve.

To understand that the carrots are cooked, you need to pierce them with something sharp. The knife should easily enter the vegetable. Cooled boiled vegetables are much easier to peel, this also applies to eggs.

These simple recipes Olivier with chicken tastes different from the classic version, but is just as tasty and will definitely appeal to connoisseurs of traditional New Year's salad. The maximum calorie content is 150 kcal per 100 g, which is not so much, and this is due to fried chicken and mayonnaise. Take any step by step recipe and cook for your health. And if you want to lighten the dish, make a diet snack with a sauce based on low-fat yogurt and mustard.