Olivier with boiled tongue and baked chicken
8 servings
10 minutes
Olivier is an iconic salad of European cuisine rooted in French gastronomic traditions. In this version, the classic combination of potatoes, carrots, and green peas is complemented by exquisite notes of boiled beef tongue and roasted chicken. These ingredients give the dish a rich, deeply meaty flavor that is softened by the freshness of cucumbers and the spice of dill. Dressed with homemade mayonnaise, the salad acquires a creamy texture that unites the components into a harmonious whole. Each serving is garnished with slices of tongue, boiled egg, and fresh cucumber, making the presentation elegant. This Olivier is suitable for festive gatherings as well as special family dinners, transforming a familiar dish into a gastronomic delight.
1
Cut all ingredients into cubes.
- Baku cucumbers: 60 g
- Pickles: 60 g
- Carrot: 70 g
- Boiled potatoes: 100 g
- Chicken egg: 40 pieces
- Canned green peas: 50 g
- Beef tongue: 40 g
- Chicken fillet: 40 g
2
Then mix and dress with homemade mayonnaise and chopped dill.
- Homemade mayonnaise: 50 g
- Dill: 5 g
3
Salt and pepper to taste.
4
Garnish the prepared salad with slices of boiled tongue, wedges of boiled egg, and fresh cucumber.
- Beef tongue: 40 g
- Chicken egg: 40 pieces
- Baku cucumbers: 60 g