In Soviet times, Olivier was the most popular salad, as it was prepared from available ingredients, and expensive products were replaced with cheap ones. In the course of these changes, one of the popular salad options is the chicken recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
For many years in the Soviet Union, Olivier salad was the main attribute of all festive feasts. And such a holiday as New Year, there is nothing to say, Olivier, tangerines and Soviet champagne are the most important components of the table! In Soviet times, the salad recipe often changed due to the shortage of certain products, from which expensive foods had to be replaced with cheaper ones. The "standard" recipe for food in the Soviet Union included the following components: boiled eggs, "Doctor's" sausage, boiled potatoes, pickled cucumbers, canned peas and onions. Nowadays, the appetizer remains no less in demand. But modern housewives began to cook it with a variety of products. In this review I will tell you a version of the salad "Olivier" with chicken.
Many refrain from eating such a salad, since the dish is prepared with mayonnaise, which means that it is high in calories. In such cases, gourmets prepare a dish without mayonnaise, but, for example, with a sauce based on sour cream and mustard. Then it turns out to be quite healthy, while not such a high-calorie dish.
Preparing a salad is very simple, boiled the products, peeled, cut, seasoned with sauce and mixed. Any novice housewife can cope with such a simple technology, besides, the food does not require a lot of time.
- Caloric content per 100 g - 230 kcal.
- Servings - 4
- Cooking time - 20 minutes for slicing food, an hour for cooking and an hour for cooling ingredients
Ingredients:
- Potatoes - 2 pcs.
- Chicken fillet - 2 pcs.
- Carrots - 1 pc.
- Pickled cucumbers - 2 pcs.
- Eggs - 3 pcs.
- Mayonnaise - for dressing
- Salt - 1 tsp or to taste
Step-by-step preparation of Olivier salad with chicken:
1. Boil the potatoes in their uniforms in salted water. Then drain the water and leave it to cool. Remove the skin from the cold tubers and cut them into cubes about 7 mm in size.
2. With carrots, do exactly the same as with potatoes: boil with salt, cool, peel and cut. At the same time, observe the proportion of slicing of all ingredients so that the salad looks beautiful.
3. Boil the eggs first. To do this, dip them in cold water, boil and cook for 10 minutes. Then transfer to ice water and leave to cool completely. Then peel and cut into slices.
4. Remove the pickles from the brine and slice.
5. Rinse the chicken fillet, remove the foil, cover with water and boil for half an hour. Then remove from the broth and leave to cool. Cut cold meat into slices or tear along the fibers. Do not pour out the broth, but use it to make soup, stew, sauce, etc.
6. Combine all products and season with mayonnaise.
7. Correct the taste with salt, soak the salad in the refrigerator for half an hour and you can serve it to the table.
See also a video recipe on how to make Olivier salad with chicken.
