Classic Olivier with Chicken
8 servings
30 minutes
Classic Olivier with chicken is a symbol of holidays and family gatherings, born in Russian cuisine. Its history begins in the 19th century when French chef Lucien Olivier created an exquisite salad that became a popular favorite. Today it has transformed into a cozy and familiar dish where tender pieces of chicken are complemented by the softness of potatoes, the sweetness of carrots, and the slight tanginess of pickles. Green peas add freshness, while mayonnaise unites the flavors into a harmonious whole. Olivier is served chilled; it pairs perfectly with hot dishes and creates an atmosphere of warmth and comfort. It is not just a salad — it is part of cultural traditions passed down through generations, consistently bringing loved ones together at the festive table.
1
Prepare all the ingredients.
2
Peel the potatoes and carrots, then cut them into small cubes the size of peas or slightly smaller.
- Potato: 400 g
- Carrot: 250 g
3
In a large pot, bring water to a boil, add the potatoes first, and cook for 2 minutes.
- Potato: 400 g
4
Add carrots to the pot and boil for another 5 minutes.
- Carrot: 250 g
5
Chop the white onion into very small cubes.
- White onion: 100 g
6
Boil water in a small saucepan and gently place the eggs in it with a spoon. Cook for 12 minutes, then rinse with cold water to stop the cooking.
- Chicken egg: 3 pieces
7
Cut the cucumbers into cubes similar to the potatoes and carrots.
- Marinated cucumbers: 200 g
8
Cut the chicken breast into cubes.
- Boiled chicken: 300 g
9
Peel the eggs and cut them as well.
- Chicken egg: 3 pieces
10
In a large bowl, combine chicken, all prepared vegetables, peas, chopped greens, and eggs. In this form, the salad can be stored in the refrigerator for up to 3 days.
- Boiled chicken: 300 g
- Potato: 400 g
- Carrot: 250 g
- Marinated cucumbers: 200 g
- Canned green peas: 200 g
- Dill: 20 g
- Chicken egg: 3 pieces
11
Dress the salad with mayonnaise before serving. Add salt and pepper to taste.
- Mayonnaise: 150 g
- Salt: to taste
- Ground black pepper: to taste
12
Serve the Olivier salad garnished with greens.
- Dill: 20 g
