Olivier salad with pickled cucumber breasts

Insanely delicious, simple and also fast! The guests will be conquered! Olivier salad can be called a masterpiece of Russian cuisine with confidence. Almost no feast can do without it. The snack got its name in honor of chef Lucien Olivier, who kept the Hermitage restaurant of Parisian cuisine in Moscow in the early 60s of the XIX century. There is a large variety of culinary recipes for this food, because over its more than a century-old history, there have been many craftsmen who have imagined this salad, sometimes even beyond recognition. But now I will tell you one of the variants of the famous culinary recipe - Olivier Salad with chicken.

Hope

Recipe author

Olivier salad with pickled cucumber breasts

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Composition / ingredients

Servings:

Chicken breasts

300

Potatoes

350

Green peas

250

Pickles

100

Eggs

Onion

150

Salt

to taste

For frying:

Vegetable oil

For refueling:

Sour cream (or mayonnaise)

150

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 36 % 8 g

Fats 32 % 7 g

Carbohydrates 32 % 7 g

123 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 35 min

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So, to begin with, let's take boiled chicken breasts. It is better to fry the chicken breasts a little, this will give our Olivier a special piquant taste. Cut the chicken into 0.5 * 0.5 cm cubes. Boil eggs and potatoes, cool, cut into cubes as well as chicken. Next, we also cut onions and cucumbers. Mix everything thoroughly. Olivier should be stored in this condition in the refrigerator. Immediately before serving, add canned peas to the salad (drain the water beforehand), mayonnaise or fatty sour cream, mix everything.