Olivier salad with chicken - classic recipes with fresh and pickled cucumber, apple

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Hello, friends!

On the agenda is our beloved and unique Olivier, but not in the traditional version, as required by my cookbook. And it’s a little different, because the usual sausage is replaced with meat. In general, I suggest making Olivier with chicken. Oops, cool idea. Let's turn this salad into something incredibly delicious. Surprise your guests with this unreal delicacy.

I think that you have become accustomed to Olivier’s taste since childhood. I always associate it with the Christmas tree and the New Year. But for birthdays, too, you can’t go without it. And why all? Because the composition of its products is quite simple.

Today we will make this appetizer without any hassles. You just need to first boil the vegetables until tender along with the chicken eggs, and of course the chicken.

It is also important to decorate the salad beautifully and originally, use your imagination and get a new culinary masterpiece, as in the first photo.

How to cook a delicious classic Olivier with chicken

If you want to become a master at preparing a real classic salad, get acquainted with some rules to avoid annoying mistakes:

• Do not skimp on the eggs, as they are responsible for the tenderness of the taste. In a classic recipe, they balance potatoes with carrots, adding lightness and flair.
• But don’t overdo it with potatoes, especially if you don’t want to use a large amount of mayonnaise. Starchy potatoes absorb more sauce.
• Gourmets never put canned green peas in their salad. Take frozen, wait for it to thaw, and add fresh.
• Season the appetizer just before serving, otherwise unnecessary moisture will appear in the salad. Pour only as much mayonnaise as will go on the table. Hide the rest in the refrigerator.

Olivier salad for the New Year from chicken breast with fresh cucumbers

Fresh cucumbers will give the salad the greatest freshness and crunch. For the New Year, you can serve this salad in such a festive portioned form - elegant Christmas trees.

Ingredients:

• smoked chicken breast;
• 3 boiled potatoes;
• 4 hard-boiled eggs;
• small onion;
• half a can of peas;
• one boiled carrot;
• 2-3 fresh cucumbers;
• a bunch of greenery;
• mayonnaise.

Preparation:

1.Cut the breast, potatoes, eggs, cucumbers and carrots, as you usually do at Olivier, into small cubes.

2. Finely chop the onion. If desired, you can pour boiling water over it and add a little vinegar. Leave to marinate for 10 minutes and then drain the brine. But you can also add it fresh.

3. Place all ingredients in one salad bowl. Add peas. Mix with mayonnaise.

4. Place the salad in a pyramid onto serving plates.

5. Finely chop the greens and cover our Christmas trees with it.

6. Place mayonnaise in a pastry bag or regular bag, making a cut at the end. Cover the Christmas trees with a “garland” of mayonnaise.

7. You can also decorate with green peas and small carrot cubes. A star can also be cut from boiled carrots.

“Olivier” - classic recipe with chicken and pickled cucumber

You will need:

• Boiled chicken breast – 400-500 gr.
• Carrots – 2 pcs.
• Potatoes - 2 tubers.
• Eggs – 4-5 pcs.
• Pickled cucumber – 3-4 pcs.
• Green peas - jar.
• Onion - head.
• Mayonnaise - to taste.

The amount of ingredients can be varied at your discretion. This is especially true for pickled cucumbers, since they can be salted in different ways. Taste and add if desired.

Step by step recipe:

Boil potatoes, carrots, eggs in advance. Cool and peel. Boil chicken in a separate saucepan. Leave the fillet to cool directly in the pan, then the meat will become juicy. For taste, you can add onion and chicken seasonings when cooking.

Chop the eggs into small cubes. I have a special cutting device, which I strongly recommend. The mesh reduces cooking time significantly. Makes all the cuts the same size, which looks very nice in a salad.

Next, chop the carrots into cubes.

Next comes the turn of the potatoes.

Finely chop the chilled chicken into cubes, slightly larger than the vegetables.

Cut the pickles in the same way as the other ingredients. I advise you to squeeze out the liquid a little so that the salad does not “drip” and does not look sloppy.

Remove the preservative from the jar of peas. Place the peas in a salad bowl with the remaining ingredients.

Chop the onion. The original recipe calls for onions, but I replace them with green onions, I like it better. Use your own discretion.

I advise you to first set aside a little salad to taste and season it. Figure out what needs to be added, then adjust the flavor in a large salad bowl. And then pour mayonnaise in there.

Apple version

Adding a tart apple improves and refreshes many salads. Olivier is no exception - the recipe with chicken breast and apple is implemented quite often, despite the preference given to sausage. The initial stage has already become standard: in addition to potatoes and eggs, chicken fillet is boiled. Vegetables and meat are cut when cooled. They are joined by cucumbers: in this recipe it is advisable to take both varieties - both fresh vegetables and salted (pickled) in equal proportions. An additional ingredient, not previously used, is a finely chopped onion. And the final touch will be a sweet and sour apple, preferably green varieties. It is peeled from the skin and seeds and cut - most often into small cubes, but also into small sticks like straws. Peas, salt and pepper, and mayonnaise are added, and the mixed salad is put into the refrigerator for infusion.

How to cook Olivier with fresh cucumber - a simple recipe

Personally, I prefer to make an appetizer with fresh cucumber, as it makes the taste of the classic salad delicate. Moreover, they are now not in short supply all year round.

We take:

• Chicken fillet – 300 gr.
• Fresh cucumber.
• Pickled cucumber – a couple of medium size (optional, I don’t add it, but it’s present in the original).
• Potatoes – 4 pcs.
• Green peas – 100 gr.
• Eggs – 4 pcs.
• Carrots – 2 medium size.
• Mayonnaise.
• Green onions, dill.

Preparation:

1. The day before cooking, boil the chicken meat with seasonings. Cool in the pan and dry a little.
2. At the same time, cook vegetables and eggs. Clean them.
3. Cut all prepared ingredients into equal cubes and place in a salad bowl.
4. Chop the cucumbers, chop the dill sprigs and green onions.
5. Drain the preservative from the jar and add the peas to the rest of the ingredients.
6. Stir the contents and season with mayonnaise sauce. Salt the salad if desired.

Ingredients

• Chicken breast – 300 g;
• Potatoes – 3 pieces;
• Carrots – 1 piece;
• Pickled cucumber – 1 piece;
• Chicken egg – 2-3 pieces;
• Canned green peas – 4 tablespoons;
• Salt - to taste;
• Mayonnaise – 100 ml.

How to cook delicious Olivier with chicken breast

To prepare Olivier with chicken, a recipe with step-by-step photos is offered to you, first boil the chicken breast, eggs, carrots and potato tubers. It is best to do this in advance, several hours before starting to prepare the salad. Add salt to the water when cooking.

We recommend boiling the chicken for 30 minutes, use the remaining broth for soup, the broth can be stored in the freezer.

Traditionally, chicken fillet is boiled for salad, but many people like to use boiled chicken legs in salads. Chicken breast meat is more dietary and dry, and the chicken leg is juicier and fattier.

In our family we use boiled chicken breast in Olivier, the taste is very delicate. There are recipes for Olivier in which chicken fillet is cut and fried, but still, for me, with boiled fillet Olivier turns out to be less calorie and more tasty.

Potatoes, carrots and eggs can be boiled in one pan, although I find it more convenient to cook the eggs separately. In any case, remember that boil eggs for about 10 minutes, and potatoes and carrots for 25-30 minutes.

After boiling, place the potatoes, carrots and eggs under cold water. This will make it better to clean them after they have cooled completely.

Prepare a suitable bowl in which you will combine the crushed ingredients for Olivier. The order in which you cut the ingredients for the salad doesn’t really matter. You can start with anything, for example, potatoes. So, chop the peeled tubers for Olivier into cubes. Transfer the potato slices to a bowl.

The next ingredient for Olivier with chicken is boiled peeled carrots. Cut the carrots in the same way as potatoes, i.e. in the form of small cubes.

Important! Make the salad cubes uniform, small and not very small in size. . I know that not everyone likes to add carrots to this salad, you don’t have to add them, but this version of Olivier will cease to be a classic

I know that not everyone likes to add carrots to this salad, you don’t have to add them, but this version of Olivier will cease to be a classic.

Chop the cooled chicken breast not very finely (by the way, you can use other parts of the bird for the salad, naturally without bones, for example, chicken legs). Add the shredded chicken breast to the bowl with the remaining ingredients.

Also cut the pickled cucumber for Olivier into cubes. Transfer the pickled cucumber slices to a bowl.

Important! Choose tasty, firm, non-acidified cucumbers for salad; the taste of Olivier directly depends on their quality.

Peel chicken eggs from their shells. Chop them with a knife and add them to the rest of the chopped salad ingredients.

You also need to add green canned peas to Olivier. Just first place the beans in a sieve to drain excess liquid. It is better to use soft peas; choose canned brain peas. It is with sweet and tender peas that the most delicious Olivier is obtained. Of course, all ingredients must be of good quality, but peas are the basis of Olivier.

If you wish, you can use boiled peas; try them; they should be soft and tasty; otherwise, leave them for the soup and cook longer.

All ingredients for Olivier salad with chicken have been chopped and you can season it. Add the required amount of mayonnaise to the bowl. Stir. Taste Olivier. Season the salad with salt if necessary. If desired, you can also season it with ground black pepper.

If the salad lacks acid, add a little more cucumber. Don’t skimp on mayonnaise, choose delicious, proven mayonnaise; you can also make your own mayonnaise at home. Some people like to season Olivier with mayonnaise and sour cream. This is a matter of taste, but it is important not to add too much dressing, otherwise the salad will be watery, greasy and therefore less tasty.

Popular and sought-after Olivier salad with chicken breast! Serve it on the festive table in a common salad bowl or arrange it in bowls. This dish will fit perfectly into a regular everyday menu. It is not recommended to store Olivier for longer than one day; serve it fresh; it tastes best the day it is prepared. But if you don’t have time, then do the cutting, and the next day open a jar of peas and season the salad with mayonnaise.

Olivier with chicken and apple

An unusual snack recipe with the addition of apple. I present to you an excellent traditional recipe, but without peas. But you can take apples not only fresh, but also soaked, then the taste of the dish will sparkle with new colors.

Compound:

• Potatoes - 2 tubers.
• Pickle.
• Chicken breast – 1 fillet.
• Eggs – 2 pcs.
• Carrot.
• The apple is fresh or pickled (not sweet).
• Dill - a couple of sprigs.
• Mayonnaise, salt.

Preparation:

1. Boil the eggs hard and cook the carrots and potatoes in a separate saucepan. Boil the chicken fillet.
2. I recommend making small cuts of all products of approximately the same size. Be sure to cut off the skin of the apple and remove the seeds.
3. Place the prepared ingredients in a bowl, add a little salt, and pour in mayonnaise. Stir the snack, taste it, adjust the taste for salt. Garnish the salad with finely chopped dill.

Classic Olivier with smoked chicken

Smoked meat will add a special piquancy to the dish. Remember the recipe if you are tired of the classics and want some variety.

Required:

• Smoked chicken – 400-450 gr.
• Potatoes – 3 pcs.
• Eggs – 3 pcs.
• Pickled cucumber - a couple.
• Large carrot.
• Mayonnaise, dill.

How to do:

1. Boil vegetables with eggs. Cool, peel, chop into small cubes.
2. Cut the smoked meat and cucumbers proportionately. If desired, it is permissible to replace the pickled cucumber with fresh one.
3. Stir the appetizer, add mayonnaise. Stir again and bring to the table.

Festive classic Olivier with chicken and shrimp

Everyone has heard about the very first Olivier recipe from the creator of the salad, Frenchman Lucien Olivier, chef of the Hermitage restaurant on Trubnaya Square. Not everyone really knows what it is. Our recipe is a kind of reconstruction of the old version in a new, modern way. The crayfish necks from the original are replaced with shrimp, and the hazel grouse with chicken. And instead of pickles, use a regular pickled cucumber.

You will need:

• Chicken breast – 500 gr.
• Eggs – 4 pcs.
• Potatoes – 4 tubers.
• Fresh cucumbers – 1 (long).
• Pickled cucumbers (small) – 2 pcs.
• Small boiled shrimp – 200 gr.
• Capers – 2 large spoons.
• Mayonnaise.

Cooking technology:

1. Boil the chicken in advance. Separately cook potatoes and eggs. Peel and cook the shrimp after defrosting them. Cool all products.
2. Cut the cooked ingredients, except shrimp, into small, sized cubes.
3. Chop the cucumbers in the same way.
4. Place in a salad bowl, add capers and shrimp. Season with mayonnaise sauce. Mix thoroughly and take the first sample. If the appetizer is being prepared for a holiday table, form the dish using a cooking ring. Leave some shrimp and cucumbers for garnish.

Olivier with fried chicken fillet

You might be surprised, but fried chicken in a salad is quite appropriate, but the taste is completely different. By the way, I even came across options with marinated chicken.

Take:

• Chicken fillet – 2 pcs.
• Carrots - a couple.
• Potatoes – 5 pcs.
• Peas - a standard jar.
• Pickled cucumber – 3-4 pcs.
• Fresh cucumber.
• Green onions - a bunch.
• Eggs – 6 pcs.
• Sunflower oil for frying.
• Dill, mayonnaise, salt, pepper.

Cooking:

1. Boil the foods to be cooked, cool and peel.
2. Rinse the chicken meat and cut into small pieces. Fry in a frying pan until done. Transfer to a bowl to cool.
3. Chop the eggs, potatoes, carrots, cucumbers and put them in a salad bowl.
4. Add the fried and cooled meat. Chop the onion and add next.
5. Pour the liquid out of the jar and add the peas to the container with the rest of the ingredients.
6. Mix the contents thoroughly, add pepper and salt, but in moderation.
7. Pour in mayonnaise, stir the salad well again and serve.

Olivier salad with chicken breast and mushrooms

This recipe makes an incredibly tender salad. This is thanks to walnuts and mushrooms. We will consider the option of using canned mushrooms. But if you want, you can fry fresh ones with onions in butter.

Ingredients:

• 2 medium chicken breasts;
• 2 medium carrots;
• 4 potatoes;
• 100 grams of walnuts (without shells);
• can of peas;
• 3 eggs;
• a can of canned champignons;
• green onions;
• mayonnaise;
• 2 cloves of garlic;
• salt and ground hot pepper.

Preparation:

1. Boil the meat until tender in salted broth. After this, it must be completely cooled. Cut into cubes along the grain.

2. Boil carrots, eggs and potatoes, let cool and peel. We cut, according to tradition, into cubes.

One of the most important secrets of crumbly Olivier is this life hack. Vegetables need to be cooked long before cooking. By the time they go into the salad, they must be completely cooled and cooled. Therefore, I always recommend boiling them the day before, cool to room temperature, and then put them in the refrigerator overnight.

3. Finely chop the nuts or crush them in a mortar.

4. Drain the brine from the mushrooms and cut into pieces. You can also buy already cut champignons.

5. Finely chop the greens.

6. Now all the above-mentioned products need to be placed in one bowl. Add peas.

7. Squeeze the garlic into the mayonnaise through a press. Stir. Season the salad with this sauce. Serve in any form you like.