Olivier with chicken meat. Salad "Olivier" with chicken breast

Calories: Not specified
Time for preparing: Not specified

Not a single holiday in our family is complete without Olivier. This salad will probably never get boring. But to add some variety to the festive family menu, sometimes you can add something new to the good old classics. "Olivier" with chicken, the recipe of which I suggest you carefully study and repeat in your kitchen, is the same favorite dish but with a twist. Of course, we will not add raisins. But the first violin in the dish will be played not by sausage, but by chicken.

Ingredients:

- chicken breast (raw, boiled or smoked) - 0.5 pcs. (200-300 g);
- potatoes (medium size) - 4-5 pcs.;
- carrots (medium) - 1 pc.;
- pickled cucumbers or gherkins - 100 g;
- fresh cucumber - 1 pc. (optional);
- canned green peas - 5-6 tbsp. l.;
- a small onion - 1 pc.;
- chicken eggs - 4 pcs.;
- mayonnaise - 2 tbsp. l.;
- sour cream - 2-3 tbsp. l.;
- salt - to taste (if needed).

How to cook with a photo step by step

1. Salad "Olivier" with chicken, in fact, is an unplowed field for experiments. Chicken breast can be used both boiled and smoked. With smoked, you get a more piquant option, and with boiled - relatively dietary. Choose yourself. This time I used smoked chicken. It just needs to be cut into small cubes, as usual for this salad. If you would like to cook a meal with boiled meat, boil the fillet. To do this, boil water and put the chicken breast in it. This will make the meat more juicy. You can add 1 bay leaf, a few peas allspice, a small peeled onion and carrot. Salt 5-7 minutes before the end of cooking. Remove cooked chicken and cool completely. Cut into cubes.

By the way, here is another successful recipe -. The dish is beyond praise.

2. Boil potatoes and carrots until tender. This can be done in one pot. Cool and clean the vegetables. Cut the potatoes into cubes the same size as the chicken.




3. Do the same with carrots: remove the skin and chop.






4. Chicken eggs also need to be boiled. Then cool in ice water and remove the shell. Crumble as you would the rest of the ingredients.




5. There will be no surprises for onions either. Clean it and chop finely. If desired, you can scald with boiling water to remove bitterness. And you can even use green onion. It will be delicious in spring.




6. Next, pickled cucumbers or gherkins are used. Give them the shape of small cubes too. If you're in the mood for a spring salad, add a medium-sized fresh cucumber as well. Get more original.






7. All ingredients including green pea, place in a mixing bowl.




8. Season with a mixture of mayonnaise and sour cream, add salt to taste and mix.




Serve, try, evaluate!

And we also offer to cook - beautiful and endless tasty dish that will decorate your festive table.

Enjoy your meal!

Boil potatoes and carrots for salad separately from each other. Better yet, bake them in foil in the oven while cooking some other dish at the same time. Or cook for a couple.

I cooked in the slow cooker on the "steam" mode in the upper bowl and in the lower stand. Set the time to "25 minutes" and after the 20th minute check, i.e. pierce the vegetables with a thin-bladed knife or toothpick. When ready, it pierces easily without resistance and can be turned off and cooled. If not, then let it cook for another five minutes.

Lettuce eggs need to be boiled and also cooled.

For some other salads, eggs can be with an undercooked yolk, this is tasty and spectacular, and for salad "Olivier" only hard-boiled cooking is required.

On the shell of eggs, there may be microcracks through which, during cooking, unappetizing protein flakes flow out. To prevent this from happening, place the eggs preferably room temperature in salted water, also at about room temperature.

The main thing is not to overcook the eggs, so as not to worsen their taste and so that an unappetizing gray coating does not appear on the surface of the yolk. Focus on the following cooking time over medium heat after boiling: for small eggs C2-C3 - 8 minutes, for medium-sized C1 - 10 minutes, for large selected eggs - 12 minutes.

Place the boiled eggs in ice water for a couple of minutes, after which they will be better cleaned.

Chicken meat for salad is suitable from a variety of places in the chicken and a variety of preparations: boiled, steamed, smoked, fried or baked. I propose an option chicken breast quickly.

Wash the chicken breast and pat dry. Then cut it into small cubes or pieces the same size as salad vegetables, lightly salt or drizzle with soy sauce and sprinkle with spices. Spices for chicken can be very different: chicken curry mixture, garlic, paprika, Provencal herbs, Italian herbs.

Place the chicken breast pieces in a wok or hot skillet. vegetable oil intended for frying.

With constant stirring, so that the chicken meat does not burn, fry it for about five minutes. A golden crust and easy cutting of pieces with a spatula indicate that the chicken meat is ready. Transfer the pieces to a dish or bowl, rather than leaving them in the pan so they don't dry out.

For Olivier salad, canned green peas are traditionally used and it is very tasty and familiar ... But I advise you to take note and use frozen peas for this salad, which you just need to rinse and defrost for hot pan until soft or microwave for a couple of minutes.

Fresh, not canned, green peas refresh the taste of the salad, and as greens, if desired, you could add a few finely chopped fresh mint leaves (in large supermarkets it is all year round, and some housewives manage to keep it in a flower pot even in winter).

Peel cooled potatoes and carrots. Onions can be ordinary onions in a golden husk, as well as sweet red, purple or juicy white. If the onion is too strong, then chop and scald it.

Alternatively, the onion can be quickly marinated. To do this, it is thinly chopped, sprinkled with salt and sugar to taste, squeezed, sprinkled with apple or other fruit vinegar. After 10-15 minutes, juice is released and, therefore, the onion is ready to be added to the salad.

Combine all ingredients for salad.

Cut potatoes and carrots into small cubes and send them to a bowl or pan (not aluminum). I came across options when vegetables and eggs for Olivier are rubbed, but this is not for everyone and I would still recommend slicing with a knife.

Next, add the prepared onion and diced cucumbers. Cucumbers can be fresh, pickled or pickled. Gherkins are especially good for such a salad, they are pleasantly crispy and do not release too much juice. Gherkins just need to be cut into 2-3 pieces across.

Cut the eggs into cubes, although in the end the pieces will turn out to be of different shapes. The main thing is that they are not too large and look more or less neat pieces in a salad.

Tear off the soft parts from the dill sprigs and chop them finely; the stem and coarse sprigs are not needed for the salad.

It remains to add green peas, pieces of chicken meat to the salad and mix.

If you are serving Olivier salad immediately or soon, then salt, dress and toss immediately. If the salad is planned to be served in a few hours or the next day, then dressing the salad, especially with mayonnaise, is not recommended. It is also not necessary to salt it in advance, otherwise it will get soaked, as it were. It is better to salt and season before serving.

In addition to mayonnaise, this salad can be dressed with sour cream and mayonnaise sauce or sour cream with the addition of ordinary or granular mustard.

I think not all of my readers know that one of our most popular salads with the overseas name "Olivier" was invented in Russia, and not somewhere abroad. This salad was invented by a chef named Olivier, who owned a restaurant in Moscow french cuisine in the middle of the 19th century. Initially, Olivier salad was prepared from grouse meat, but partridge, chicken or veal were allowed. In general, the "doctor's" sausage, which is now most often found in this salad, was not even heard of then. Yes, and cucumbers in a real Olivier were supposed to be put fresh and only in extreme cases - pickled gherkins.

Today I propose to commemorate the creator of our beloved national dish, which is now called "Russian salad" all over the world, and cook "Olivier" with chicken and fresh cucumber, which vaguely resembles its original version. Salad prepared according to this simple recipe, it turns out not only tender, satisfying and very tasty, but also healthy and not too high-calorie. 100 g of this snack contains only 125 kcal, which is quite a bit for such a tasty holiday dish.

Protein and vegetable fiber, which Olivier salad is rich in, help the body replenish the necessary substances and satisfy hunger for a long time, preventing overeating and the abuse of sweets. Fresh cucumbers give it tender salad juiciness and bright summer taste, while saturating the body with vitamins and strengthening the immune system. Be sure to cook the Olivier salad with chicken for a festive table or on a regular weekday and please your family and guests with a mild classic taste and undoubted benefits!

Useful information

How to cook salad "Olivier" with chicken - a classic recipe "Olivier" with chicken and fresh cucumber with step by step photos

INGREDIENTS:

• 500 g chicken fillet
• 6 eggs
• 3 medium potatoes
• 2 medium carrots
• 1 medium onion
• 2 large fresh cucumbers
• 1 large can of green peas
• 130 g mayonnaise

COOKING METHOD:

1. In order to prepare the Olivier salad with chicken, first boil the chicken fillet in boiling water for 30-40 minutes, cool and cut into cubes.

2. Peel and finely chop the onion.

I like to use red onions in salads because they are sweet and not too spicy. If you have an ordinary onion, it is better to take half an onion or scald it with boiling water to remove excessive pungency.

3. Boil potatoes and carrots in their skins for 40-50 minutes at a slight boil, peel and cut into cubes.


4. Cut fresh cucumbers into cubes and put in a salad bowl. If the peel of cucumbers is thick and rough, it is better to cut it off.

5. Hard boil eggs, peel and cut into cubes.
6. Drain the liquid from canned green peas and add it to the salad bowl with the rest of the ingredients.

7. Salt the salad, season with mayonnaise and mix everything thoroughly.


Gentle and hearty salad"Olivier" with chicken and fresh cucumber is ready!

How to make a diet salad "Olivier"

In order to make Olivier with chicken even more healthy and less high-calorie dish, you should, firstly, replace canned green peas with fresh or thawed ones. Secondly, it is better to use young potatoes for salad preparation, which contain less starch. And, thirdly, it is necessary to reduce the amount of mayonnaise or replace it with sour cream-based sauce or natural yogurt with the addition of mustard, herbs and spices to taste.

Favorite salad is prepared for any more or less significant holiday. Sometimes - even when this holiday is only in the soul, without reference to any event. However, the vast majority of housewives cook it with boiled sausage. But the correct olivier - with a recipe that uses meat, is much closer to the one that was invented by a French deli. In addition, with fillet, the salad turns out to be more “figure-saving” and easy on the stomach.

A fresh look

What is interesting about this particular olivier - a recipe with chicken breast involves the use fresh cucumbers instead of salted or pickled. Before proceeding with cutting, the fillet is boiled (according to all the rules, with the removal of the foam, since the broth can be used for some kind of soup). In parallel, four potatoes and three eggs are boiled. Whether to put carrots in Olivier with chicken breast, the recipe does not clearly define. If you are so used to it, cook one root crop as well. When all products are prepared, and those who need it are also cleaned, they are cut into cubes, mixed with chopped fresh cucumber and a jar canned peas. The dish is salted, dressed with mayonnaise - and you can start celebrating.

Olivier with original dressing

Usually your favorite salad is dressed with just mayonnaise. The maximum that is enough imagination is to cook it at home. However, the proposed olivier advises pouring with a slightly different sauce. To begin with, all the components are prepared, that is, potatoes and eggs are boiled (again, deal with carrots yourself). The fillet should be finely chopped, salt, pepper and fry until tender. Processed foods and shredded; the recipe advises to grate eggs with cucumbers on a coarse grater, but let the hostess decide whether to follow this recommendation. In our opinion, in such a crushed form, the products will simply be “lost”, and the cucumbers will also let in too much brine. But you can try. All components are mixed, peas are poured into a salad bowl. Now the dressing is being done: equal amounts of low-fat sour cream and light mayonnaise are combined, flavored lemon juice and finely chopped dill to taste and knead. Salad is poured with dressing and settled for a quarter of an hour for mutual penetration of juices.

apple variant

The addition of sour apple improves and refreshes so many salads. Olivier is no exception - a recipe with chicken breast and an apple is embodied quite often, despite the preference given to sausage. The initial stage has already become standard: in addition to potatoes and eggs, chicken fillet is boiled. Cooled vegetables and meat are cut. Cucumbers join them: in this recipe, it is advisable to take both varieties - and fresh vegetable, and salted (pickled) in equal proportions. Additional Ingredient, previously not used, is a finely chopped onion. And the final touch will be a sweet and sour apple, preferably green varieties. It is peeled from the skin and seeds and cut - most often into small cubes, but it can also be small cubes like straws. Peas, salt and pepper, mayonnaise are added, and the mixed salad is put into the refrigerator for infusion.

Unusual option

There are so many different modifications of your favorite salad that it is impossible to list them all. Olivier is very original, the recipe with chicken breast of which involves the replacement of mushrooms. Believe me, it's a worthy choice! Even champignons will do, although with forest mushrooms it turns out much more interesting. Just do not take "snotty" or rinse very well. Another interesting detail: the breast does not need to be boiled or fried, it is bought smoked. The remaining components are the same as those that are included in our usual "meat" salad. It is also dressed as standard - with mayonnaise, although many of those who have already cooked this way advise mixing it with sour cream. You can also chop an apple into this Olivier - it will further set off the mushroom flavor and smoked note.

luxury option

And finally, we will tell you about the absolutely gorgeous Olivier salad with chicken breast, the recipe of which is very close to the very first, legendary and multi-component. The preparation is the same: fillets, potatoes and eggs are boiled - however, this time they are quail (six minutes in very salty water). All components are chopped, a chopped apple is added to them, sprinkled with lemon to prevent browning. Next are laid capers, cut in half, peas and sticks of fresh and pickled cucumbers. All this is dressed mixed with grain mustard and mayonnaise in a ratio of 1:1:5, laid out in portioned plates lined with lettuce leaves, decorated with halves on top. quail eggs, whole crayfish necks or shrimp.

Even if you are skeptical about chicken, cook chicken breast olivier at least once (a recipe with a photo is given in the article). It is possible that you will reconsider your views.

If the usual "Olivier" with boiled sausage is fed up, the hostess can safely experiment with its meat component. For example, adding beef, pork, smoked products or a bird. Olivier with chicken is especially tasty.

Ingredients: large chicken breast, 3-4 large eggs, 1 pc. carrots, 3 potatoes, pickle, 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 salted.
2. Peas are poured there without brine.
3. Chicken is boiled in water with salt and spices until tender. Then it is randomly cut and poured to the rest of the ingredients.
4. The cucumber is crushed into a cube along with the peel and is also sent to the salad bowl.
5. Hard-boiled eggs are cut in the same way.
6. It remains to mix all the products well and season with sauce. For example, light mayonnaise.

Can be slightly modified to your liking classic recipe salad "Olivier" with chicken. For example, exclude carrots from it, use boiled peas instead of a canned component, or replace a 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, canned peas, 5 large eggs, 330 g chicken, 2 sour apples, salted mayonnaise mixed with sour cream.

1. Root crops are baked in the oven until soft, after which they are cut into cubes.
2. Eggs are boiled to a hard yolk and chopped into arbitrary pieces.
3. Chicken can be either boiled until tender, or fried in oil until golden brown. Then it is cut into medium slices.
4. Both types of cucumbers are cut into small cubes. It is advisable to put the pieces in a colander so that there is no excess liquid in the snack.
5. Apples are also crushed. If the fruits are not immediately sent to the salad, then it is worth sprinkling them with lemon juice so that they do not darken.
6. The components are mixed, peas without marinade are poured to them.

Ready "Olivier" with chicken and apple 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 pickled cucumbers, 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. Then they are cleaned and cut 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. Peas are poured to them without marinade.

Olivier is dressed with smoked chicken 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 mushrooms, half a lemon, a handful of pitted olives, salt, half a can of pickled peas, sour cream and mayonnaise.

1. Legs are boiled in salt 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. Mushrooms are very finely chopped and fried in hot oil with salt. You can add any aromatic herbs to them.
4. Boiled eggs are cut into cubes of the same size, fresh cucumbers without skin. The potatoes boiled until soft are also crushed.
5. For dressing, mayonnaise and sour cream are mixed in proportions of 2 to 1. Salt and very finely chopped olives are also added there.
6. The sauce is filled with all the prepared ingredients. Including peas without marinade and onion squeezed from lemon juice.

"Olivier" with chicken and mushrooms is served to guests after a couple of hours of infusion in the cool.

Complementing the recipe with shrimp

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

1. Potatoes, carrots, eggs, pickles are crushed in even, neat cubes.
2. Before slicing, an apple first gets rid of the peel and seed box.
3. Shrimps are dipped in salted boiling water for 3 minutes, after which they cool. They can be cut in half or added whole to a salad.
4. Smoked chicken is chopped into strips.
5. Liquid is drained from the peas.
6. Connected for refueling soy sauce, mayonnaise and sour cream.
7. All ingredients are mixed, salted and poured with sauce.

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

Diet option with chicken fillet

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

1. Root crops are wrapped in foil and baked until tender, after which they are cut into equal pieces.
2. Fresh cucumbers, cooled eggs, onions, apples without skin and pits are crushed 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. Peas get rid of the marinade.
5. Products are combined and salted.

Which option to choose, the cook himself decides, taking into account the tastes of all households. By the way, it is not forbidden to combine two types of cucumbers in a salad at once.