Olivier with bell pepper
6 servings
50 minutes
Olivier with bell pepper is a vibrant variation of the classic salad, gaining a fresh and juicy touch from the sweet pepper. The 'Olivier' salad is a symbol of festive gatherings, created in the late 19th century by chef Lucien Olivier. Its original recipe with grouse and caviar transformed into more accessible versions, becoming an integral part of European cuisine. In this variation, the crunchy bell pepper adds lightness, highlighting the tenderness of chicken meat and creaminess of mayonnaise. The salad is balanced: soft ingredients contrast with juicy and crispy ones, while the pleasant acidity of fresh cucumbers makes the flavor even more expressive. It is excellent as a standalone dish or as a side to meat. An ideal choice for a festive table!
1
Boil potatoes, carrots, eggs, and chicken breasts.
- Potato: 2 pieces
- Carrot: 2 pieces
- Chicken egg: 3 pieces
- Chicken breast: 600 g
2
Cut the chicken breast, eggs, carrots, fresh cucumbers, bell peppers, and potatoes into cubes.
- Chicken breast: 600 g
- Chicken egg: 3 pieces
- Carrot: 2 pieces
- Cucumbers: 2 pieces
- Bell pepper: 1 piece
- Potato: 2 pieces
3
Chop the onion very finely.
- Onion: 1 piece
4
Add peas and mayonnaise to the chopped ingredients and mix everything.
- Canned green peas: 1 jar
- Olive oil mayonnaise: to taste
