Olivier with sour cream, mustard and baked chicken
6 servings
50 minutes
Olivier is one of the most beloved salads of Russian cuisine, a symbol of holidays and cozy family dinners. In this version of the classic dish, the flavor takes on new shades thanks to baked chicken and a sauce made from sour cream and Dijon mustard. The baked meat makes the salad richer and more aromatic, while the sauce adds a piquant softness. The tenderness of potatoes and carrots, the freshness of cucumbers, and the juiciness of green peas—all ingredients create a harmony of textures and flavors. This salad is suitable for both festive feasts and cozy home dinners, delighting guests and hosts with its unusual yet still familiar interpretation.
1
Dice the potatoes and carrots into small cubes, boil in salted water until cooked — about a quarter of an hour after the water boils.
- Potato: 300 g
- Carrot: 300 g
- Salt: to taste
2
Finely chop the celery, simmer it in boiling salted water for three minutes, and the frozen peas for one minute after the water boils.
- Celery stalk: 2 pieces
- Frozen green peas: 300 g
3
Marinate the chicken for twenty minutes in a mixture of soy sauce, sugar, and oil, then place it in a preheated oven at 180 degrees for fifteen to twenty minutes.
- Chicken fillet: 600 g
- Soy sauce: 50 ml
- Sugar: 1 tablespoon
- Vegetable oil: 50 ml
4
Mix sour cream with Dijon mustard and finely chopped dill and parsley. Chop cucumbers, onion, and hard-boiled eggs, mix with cooled vegetables and sauce, season with salt and pepper.
- Sour cream 20%: 100 g
- Dijon mustard: 2 tablespoons
- Parsley: 20 g
- Dill: 20 g
- Pickles: 100 g
- Onion: 1 head
- Chicken egg: 6 pieces
- Salt: to taste
- Ground black pepper: to taste
5
Place sliced chicken on each plate with the salad.
- Chicken fillet: 600 g