Olivier with spicy chicken
6 servings
60 minutes
Olivier with spicy chicken is an original interpretation of the classic Russian salad, combining traditional ingredients with a spicy twist. This version of the familiar dish is enriched with aromatic marinated chicken fillet with ginger, garlic, lime, and coriander, creating an amazing blend of flavors. Tender potatoes and carrots, crunchy cucumber, sweet green peas, and quail eggs harmonize perfectly with juicy chicken. Cilantro adds freshness while mayonnaise unites all elements into a gastronomic symphony. This salad can be the main decoration of a festive table or a pleasant surprise for loved ones. Its rich and expressive taste makes it special and unforgettable.
1
Prepare all the ingredients.
2
Chop the ginger and garlic. Mix them with a spoon of vegetable oil, lime juice, ground coriander, and ground chili pepper.
- Ginger: 10 g
- Garlic: 3 cloves
- Lime: 1 piece
- Ground coriander: 0.5 teaspoon
- Ground chili pepper: 0.5 teaspoon
- Vegetable oil: to taste
3
Rub the fillet with salt and spice mix. Leave to marinate for 30 minutes.
- Salt: to taste
4
Place the fillet on a baking sheet and send it to an oven preheated to 180 degrees for 15-20 minutes.
- Chicken fillet: 300 g
5
Blanch the peas in boiling water for one minute, then transfer to ice water to stop the cooking.
- Frozen green peas: 150 g
6
Peel the potatoes and cut them into cubes about one centimeter on each side.
- Potato: 250 g
7
Boil the potatoes in salted boiling water until cooked. This will take about 5 minutes.
- Potato: 250 g
8
Drain the cooked potatoes in a sieve.
9
Do the same with the carrot: peel and cut into small cubes.
- Carrot: 150 g
10
Boil the carrots in boiling water for 3 minutes. They should remain slightly crunchy.
- Carrot: 150 g
11
Boil quail eggs for 3-4 minutes, then cool and peel them, cutting them in half.
- Quail egg: 6 pieces
12
Cut the cucumbers into cubes the same size as the other vegetables.
- Cucumbers: 150 g
13
Cut half of the chicken into cubes and slice the remaining half across the fibers.
- Chicken fillet: 300 g
14
Chop the cilantro finely. Mix all prepared ingredients except for the eggs and slices of fillet.
- Coriander: 30 g
- Mayonnaise: 200 g
- Ground black pepper: to taste
15
Place the salad on a portion plate or a communal dish, then add slices of chicken and quail eggs on top. Garnish with greens.
- Coriander: 30 g