Write a comment
Olivier Salad with Chicken and Pickles
A beautifully decorated Olivier salad with chicken and pickles in the shape of spring daffodils can be served not only for the holiday on March 8, but for any celebration.
Yield6 servings.
Preparation time: 60 minutes.
Ingredients
Show ingredients
- chicken fillet - 250 g;
- canned peas - ½ can (150 g);
- potatoes - 3 pcs (200 g);
- pickled cucumber - 2 pcs (150 g);
- eggs - 4 pcs (220 g);
- carrot - 1 pc (100 g);
- mayonnaise - 3 tbsp (60 g);
- salt - to taste;
- ground pepper - a pinch;
- dill - 2 sprigs (for decoration).
Preparation
- Lay out the necessary products for making Olivier salad with chicken and pickles on the table.
- First, start boiling the meat and potatoes in separate pots. You can use pork, chicken, or beef for the Olivier. With chicken fillet, the Olivier salad turns out lighter, more delicate, and tastier. Boil the fillet for 20 minutes. To keep the fillet juicy and tender, cool it down together with the broth. Then, taking the chicken meat out of the broth, cube it. Cook the potatoes in a separate pot for 15-20 minutes without peeling. Once cooked, transfer the potatoes to a plate and cool them down. Peel the cooled potatoes and carefully cut them into small cubes. Combine the meat with the potatoes in a deep bowl.
- Separately from the meat and potatoes, boil the carrot for 25 minutes. Peel the boiled carrot, then cut it into cubes and add it to the bowl with the meat and potatoes.
- Now cut the pickled cucumbers into cubes of the same size as the other cut ingredients for the salad.
- Boil the eggs hard. After cooling them, peel them. Cut petals from the boiled egg white. Depending on the size of the flowers, you will use the white from one or two eggs. Additionally, grate 1/2 of one boiled egg yolk. We will use the yolk to decorate the flower centers in the salad. Cut the remaining eggs into cubes. Then add the cubed eggs to the salad.
- Drain the canned peas in a strainer, and then transfer them to the bowl with the other ingredients of the salad.
- Add mayonnaise to taste and mix.
- Season with salt and pepper to taste as well.
- Now transfer the Olivier to a beautiful deep salad bowl.
- Decorate the top of the Olivier salad with chicken and pickles beautifully with flowers formed from boiled eggs. Between the flowers, place small sprigs of dill, and around the edge of the salad – green canned peas.
The festive salad is ready to be served.
