Delicious olivier salad with chicken. Olivier with chicken. How to cook chicken olivier

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 at 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 chicken places and its most varied preparation: boiled, steamed, smoked, fried or baked. I suggest an option - with chicken breast in a quick way.

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, Provence herbs, Italian herbs.

Place the chicken breast pieces in a wok or in a frying pan with hot 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 in a hot pan until soft or in the microwave for a couple of minutes.

Fresh, not canned, green peas refresh the taste of the salad, and if you wish, you could add a few finely chopped fresh mint leaves as greens (in large supermarkets, it happens 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.

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 poultry. Olivier with chicken is especially delicious.

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 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.

You can slightly change the classic Olivier salad recipe with chicken to your liking. 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-cooked 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, fresh cucumbers without skin are cut into cubes of the same size. 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. For dressing, soy sauce, mayonnaise and sour cream are combined.
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

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 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.

What is the New Year without the traditional Olivier salad? It is he who symbolizes this holiday in almost all Slavic countries, it was he who was prepared by our mothers and grandmothers, but each family has its own secret of preparing this juicy and high-calorie dish. Some people add boiled sausage to the salad, others cook Olivier without green peas, but from time immemorial this salad delicacy has been prepared from meat!

It doesn't matter which type of meat you prefer: pork, beef or chicken - the main thing is that it is perfectly cooked. The meat should just melt in your mouth! Chicken fillet is the fastest way to cook - it is from it that our Olivier salad will be created.

Recipe Information

Cooking method: cutting .

Total cooking time: 20 minutes.

Servings: 1 kg of prepared salad (5 portions of 200g each).

Ingredients:

• boiled or baked chicken fillet - 250 g
• boiled potatoes - 2 pcs.
• boiled carrots - 1 pc.
• pickles - 100 g
• boiled eggs -2-3 pcs.
• canned green peas - 5-6 tbsp.
• salt - to taste
• onion - optional
• mayonnaise - 3-4 tbsp. or to taste

Cooking method

Did you know?

• Salad "Olivier", prepared with the addition of boiled chicken, and not another type of meat or sausage, in many restaurants is called the salad "Capital". Ivanov I.M., who worked more than 100 years ago as a chef in the Moscow restaurant, is considered the founder of the recipe. He took the recipe for the classic Olivier salad as a basis, and made his own changes that made the dish very popular.

Note to the owner:

• This salad can be prepared with the addition of smoked chicken. It turns out an unusual rich taste, and in addition, the cooking time is reduced, because we buy smoked chicken ready-made, and it is not required to cook it.
• It is advisable to let the boiled potatoes cool well and even cool it, only then proceed to slicing. Warm potatoes in the process of cutting strongly stick to the knife, the cubes stick together.
• Do not buy crumbly varieties of potatoes for Olivier, otherwise the chopped cubes will fall apart when stirred, forming a slurry, and spoil the aesthetics of the dish.
• Potatoes stick less when cut if you use a special knife with holes that allow air to pass through.

Salad "Olivier" with chicken breast turns out to be more delicate in taste than the usual classic version of the dish or the salad version with milk sausage. One chicken breast is enough to create a large salad bowl, which is about 6-8 servings.

The recipe uses broiler chicken meat, so if you decide to cook a dish from homemade chicken, then you need to boil it for at least 1.5 hours, otherwise the meat will taste tough.

Boil potatoes and carrots in advance for 25-30 minutes, chicken breast for the same time, and chicken eggs for 15 minutes. Cool all foods separately in ice water, as only chilled ingredients are used to prepare salads. Then peel the vegetables.

If you do not like green onions, then you can not add it, but it is this juicy greens that brings a touch of freshness and a spicy aroma to the dish.

So, prepare all the necessary ingredients and start cooking!

Rinse the peeled potato tubers in water, cut into plates, and the plates into cubes, but not small ones, and pour the slices into a deep bowl.

Cut the chilled boiled chicken breast along the fibers into slices, each of which is then cut into cubes. Add to bowl with potato slices.

Cut into cubes and boiled carrots.

Open a jar of canned green peas, drain the marinade, and add the peas to the jar after the carrots.

Peel boiled chicken eggs from the shell and rinse them in water. Cut into small cubes, sending to the rest of the ingredients. Lightly salt.

Cut the pickled cucumbers in the same way as the rest of the products, leave the cut on the board for about 5 minutes to drain the brine. Then squeeze and put in a container. Grind washed green onions, add along with mayonnaise of any fat content. Gently toss the salad with as little movement as possible.

Put the salad "Olivier" with chicken breast in a dish or on a dish, serve. Salad can be created in advance, without dressing with mayonnaise, and stored in the refrigerator. Refuel just before serving.

Happy you!

Olivier salad is always associated with the New Year holidays. But even on a normal day, you want to treat yourself to this hearty dish. And in order not to spend a lot of time preparing it, I share with you a quick recipe. In Olivier salad with chicken, potatoes and carrots are cut raw and boiled quickly in boiling water. Chicken breast is baked in the oven in advance. To keep the meat juicy, bake the fillet in foil.

Olivier salad with chicken

step by step photo recipe

Advice:

To reduce the calorie content, it is proposed to replace part of the mayonnaise with sour cream.

Ingredients:

• chicken breast - 1 pc. (weight about 300 g);
• medium potatoes - 4 pcs.;
• carrots - 1 pc.;
• pickled cucumbers - 2 pcs.;
• eggs - 3 pcs.;
• green peas - 1 bank;
• mayonnaise 3-4 tablespoons;
• sour cream 20% - 2 tablespoons;
• salt and black pepper to taste.

Cooking process:

Let's start with the chicken breast. Wash the meat well, dry, rub with salt and black pepper, wrap in foil.

Put in the oven to bake: homemade chicken meat for 50 minutes, instant store chicken breast - 35 minutes. Cooking at 200°C. Cool the baked chicken fillet. Chicken is best cooked ahead of time.

Peel potatoes and carrots, wash and dry.

Cut the carrots into small cubes the size of peas.

Put a pot of cold water on the fire, bring to a boil. Place carrots in boiling water and cook for 8 minutes.

While the carrots are cooking, cut the potatoes in the same cubes as the carrots.

Throw potatoes to the carrots, continue to cook for another 7 minutes. After 5 minutes, salt the water where the vegetables are boiled.

Drain the boiled vegetables in a colander and rinse under running cold water to stop the thermal process.

Pickled cucumbers cut like carrots and potatoes.

Finely chop the cooled chicken breast.

Dip the eggs in salted water so that they do not burst and put on fire. After boiling, cook them for 7-8 minutes. Dip the eggs in cold water, peel and chop.

In a deep salad bowl, put all the vegetables, chicken and eggs, mix. Open the green peas and drain the brine, put in the salad.

Salt and pepper Olivier, stir.

Add mayonnaise and sour cream.

Mix the salad well and you can serve.