Olivier with chicken

Cooking time:

1 hour

Active time:

20 minutes

Complexity:

Average

Chicken Olivier is already a holiday table classic. Such a salad is slightly lighter than the analogue with beef or sausage, while very tasty. Try not to boil vegetables and chicken fillets, but to bake, as we do - the taste will be even brighter and more saturated .

See all recipes category Salad

Recipe "Olivier with chicken "

Ingredients for 8-10 servings

chicken breast fillet

3 pcs.

potatoes (small)

4 (or 3 large)

eggs

4 pcs.

carrots

2 pcs.

green peas

1 bank

salted cucumbers

4 pcs.

mayonnaise

200g or to taste

salt

to taste

ground black pepper

to taste

fennel

for filing

vegetable oil

1 tbsp. spoon

Step 1/9

Wash vegetables and chicken fillet, dry with a paper towel. Wrap vegetables in foil. Salt the chicken fillet, pepper to taste, lightly brush with vegetable oil and also wrap in foil.

Step 2/9

Put the vegetables and foil chicken in the oven and bake at 180C until tender. 30 minutes after the start of baking, check the readiness of the chicken and vegetables - cut the chicken, pierce the vegetables with a knife: if the vegetables are ready, the knife will be easy to enter and exit. If the vegetables are damp, wrap them in foil again and continue baking for another 10 minutes. When the chicken and vegetables are ready, remove them from the oven and cool.

Step 3/9

Boil hard boiled eggs, cool in cold water and peel.

Step 4/9

Peel potatoes and carrots.

Step 5/9

Cut potatoes, carrots, eggs and cucumbers into cubes the size of green peas. If the cucumbers are thick-skinned, peel them before cutting. If you wish, you can put not 4 cucumbers, but more.

Step 6/9

Cut the chicken into cubes the same size as the vegetables.

Step 7/9

Put vegetables, chicken, green peas in a bowl.

Step 8/9

Add the mayonnaise. Stir. Pepper to taste and salt if needed. Stir. By the way, for salad dressing, you can also mix mayonnaise with fatty sour cream in a 1:1 ratio or to taste.