Olivier salad with chicken
Description
The recipe won't take much time. In the distant 19th century, this salad consisted of capers, truffles, pickles, and olives. Today, many people don't even know what these elaborate ingredients are, but Olivier salad remains a traditional dish on festive tables, regardless of the season. It's just as delicious and popular, and will continue to be so for many decades to come. This recipe is simplified. The salad turns out lighter (thanks to the chicken), yet incredibly tasty. Serve it at the table.
Instructions
- 1
Step 1
1. Of course, all modern recipes for preparing this salad are far from the traditional version that existed as early as the 19th century, but Olivier salad with chicken made according to this recipe will delight any taste buds. First, we need to boil the chicken fillet separately, and the vegetables and eggs separately as well. The broth can later be used to prepare a soup.
- 2
Step 2
2. Once everything has cooled down, slice the chicken fillet, vegetables, and eggs. Choose pickled cucumbers to your taste. I prefer the salad to be a bit saltier, since the vegetables and chicken are bland. Add green peas to taste as well. One can is enough for this amount of ingredients.
- 3
Step 3
3. Add mayonnaise and mix thoroughly. This salad can be varied with green onions or pickled onions, as well as parsley or dill.
- 4
Step 4
4. Let the salad marinate by placing it in the refrigerator for at least one hour. Then serve in portions or in a salad bowl.
- 5
Step 5
5. I really like adding fresh cucumber to the salad sometimes—it immediately brings in spring-like notes and gives the salad a completely different flavor.