How to cook delicious Olivier with chicken. Olivier with chicken breast

Olivier salad with smoked chicken is considered the most important dish of the holiday table, especially New Year's. Of course, today, when there is an abundance of various products on store shelves, snacks no longer seem inaccessible. Depending on preferences, poultry meat for treats can be prepared in various ways: boiled, baked in the oven, or fried in a frying pan. The calorie content of Olivier salad with chicken and mayonnaise can be reduced by adding low-fat sour cream or yogurt as a dressing.

Olivier with chicken breast turns out rich, moderately salty and meaty, since the composition of the products is balanced in composition.

For chicken olivier you need:

Chicken meat – 270 g;
Potatoes – 180 g;
Carrots – 120 g;
Pickled cucumber - 90 g;
4 chicken eggs;
Salad onion – 80 g;
Canned peas – 130 g;
Mayonnaise – 65 ml;
Salt – 8 g;
Mixture of allspice – 4 g;
Dill greens – 35 g.

Olivier salad - classic recipe with chicken:

Chicken meat must be cooked until tender. To do this, rinse the fillet, then put it in boiling water so that all the nutrients it contains do not escape during cooking.
Add a little salt, bay leaf and peppercorns to the broth. These spices will add a spicy flavor to the chicken fillet.
Wash the potatoes and carrots, boil them in their skins, then cool the vegetables, remove the skins and cut them into cubes. When cooled, any vegetable cuts much better.
Boil chicken eggs, then immerse them in ice water and wait to cool. After this, remove the shells and chop.
The cucumber can be chopped into small cubes, but you can also use a grater with large holes. It is only important to squeeze out excess moisture so that it does not get into the sauce and spoil the dish.
You can take onions or salad onions. The difference is that onion can be much sharper, while salad can be milder. Peel the vegetable and chop it into small pieces.
Rinse the dill with water and chop. You can add it to the main composition, but you can also leave it for decoration.
Mix all the ingredients in a salad bowl for serving, add the peas, after draining all the liquid from them, add salt and a mixture of peppers, mix with mayonnaise.

Olivier with chicken - recipe

The combination of mushrooms and chicken is always a winner, because the taste of champignons is perfectly complemented by the tender fillet, and in tandem with pickled cucumbers you get a spicy, salty appetizer.

Products needed for cooking:

Chicken meat – 290 g;
Fresh mushrooms – 160 g;
Carrots – 110 g;
Potatoes – 140 g;
Pickled cucumber – 90 g;
Fresh cucumber – 120 g;
Turnip onion – 70 g;
Green peas – 120 g;
Mayonnaise – 55 g;
Vegetable oil – 45 ml;
Salt – 8 g;
Greens – 45 g;
Pepper – 4 g.

Olivier recipe with chicken:

Cook the chicken meat until tender in boiling water. Then remove the fillet and cut into small pieces.
Rinse the mushrooms with water, remove the top film that contains all the impurities, cut into small slices and fry in oil with the addition of spices.
Wash the carrots and potatoes and boil until ready, but you can also bake them in the skins and in foil using the oven. This way the food will retain its nutrients. Peel the root vegetables after cooling, then cut into cubes.
Cut the salted and fresh cucumber into segments. To make the dish seem juicier and brighter, two types of this vegetable are added.
Peel the onion and chop into small pieces.
Boil chicken eggs in boiling water for 12 minutes, then place in ice water. This will make it easier for the shells to come off, peel and cut.
Place the peas in a colander to drain excess liquid.
Mix the ingredients in a serving dish, adding mayonnaise, spices and garnish with washed and finely chopped herbs. If desired, you can supplement the composition with pieces of mushrooms, eggs and vegetables.

You can also try cooking, the preparation of which will not take much of your time.

Olivier salad with chicken – recipe

In this recipe, the freshness and juiciness of the apple complements the boiled vegetables, and chicken meat always goes well with sweetish fruits. Combined with fresh cucumber, you get a crunchy, summer snack.

Required ingredients for cooking (for 4 servings):

Chicken fillet – 310 g;
Potatoes – 160 g;
Carrots – 120 g;
Apple – 130 g;
Fresh cucumber – 140 g;
Pickled peas – 90 g;
Salt – 7 g;
Mayonnaise or sour cream – 65 ml;
Allspice – 4 g.

Olivier salad - recipe with chicken:

Boil the chicken until tender, for half an hour. You can also coat the piece with salt and pepper and fry it in the oven. As part of a salad, baked fillet will look very harmonious. After cooking, cut into small pieces.
Wash the potatoes and carrots, then boil them in their skins until tender. After the vegetables have cooled, peel them and cut into cubes.
Cut the cucumber into thin slices, wash first.
The apple must be taken of a certain variety, for example, autumn varieties, hard and sour apples are good. Wash the fruit, peel the peel, and chop the fruit itself.
Mix all products with mayonnaise, salt and pepper, add peas.

Olivier salad with chicken breast – recipe

This salad is good because when you want to change something in your usual dishes, you can add beans, and the appetizer will sparkle in a completely new way.

Ingredients (per 4 servings):

Chicken fillet – 260 g;
Potatoes – 160 g;
Carrots – 110 g;
Pickled cucumber - 70 g;
4 chicken eggs;
Onions – 50 g;
Canned beans – 90 g;
Mayonnaise – 55 ml;
Salt – 7 g;
Mixture of allspice – 6 g;
Greens – 45 g.

How to prepare Olivier salad with chicken:

Boil the chicken meat until tender, adding spices. Then cool and cut into cubes.
Do the same with vegetables, after boiling and peeling them.
Boil chicken eggs, pour in ice water, wait until they cool, peel and chop.
Peel and chop the onion.
Cut the pickled cucumber into cubes.
Place the beans in a colander and rinse the beans with water.
Mix all ingredients in one bowl, add finely chopped herbs, season with sauce and spices.
You can decorate the appetizer with pieces of vegetables or olives.

The recipe for Olivier salad with chicken is an excellent replacement for a dish with sausage. This treat is much healthier than the usual, familiar option. You can experiment with the composition, adding new components and removing those that you think are unnecessary.

What would New Year be without the traditional Olivier salad? It is he who symbolizes this holiday in almost all Slavic countries, it is what our mothers and grandmothers prepared, but every family has its own secret of preparing this juicy and high-calorie dish. Some people add boiled sausage to the salad, others prepare Olivier without green peas, but from time immemorial this salad delicacy was prepared from meat!

It doesn’t matter what type of meat you prefer: pork, beef or chicken - the main thing is that it is perfectly cooked. The meat should just melt in your mouth! Chicken fillet cooks the fastest - it is from this that our Olivier salad will be created.

Recipe information

Cooking method: cutting.

Total cooking time: 20 min.

Number of servings: 1 kg of prepared salad (5 servings of 200g each).

Ingredients:

boiled or baked chicken fillet – 250 g
boiled potatoes – 2 pcs.
boiled carrots – 1 pc.
pickled cucumbers – 100 g
boiled eggs -2-3 pcs.
canned green peas – 5-6 tbsp.
salt - to taste
onion - optional
mayonnaise – 3-4 tbsp. or to taste

Cooking method

Did you know?

Olivier salad, prepared with the addition of boiled chicken, and not another type of meat or sausage, is called Stolichny salad in many restaurants. The founder of the recipe is considered to be I.M. Ivanov, who worked as a chef at the Moscow restaurant more than 100 years ago. He took the recipe for the classic Olivier salad as a basis and made his own changes, which made the dish very popular.

Note to the owner:

This salad can also be prepared with the addition of smoked chicken. The result is an unusually rich taste, and in addition, the cooking time of the dish is reduced, because we buy smoked chicken ready-made, and there is no need to cook it.
It is advisable to let the boiled potatoes cool well and even refrigerate them, only then start slicing. During the cutting process, warm potatoes stick strongly to the knife and the cubes stick together.
Do not buy crumbly potatoes for Olivier, otherwise the cut cubes will disintegrate when stirred, forming a mush, and will spoil the aesthetics of the dish.
Potatoes stick less when slicing if you use a special knife with holes that allow air to pass through.

This is a legendary dish for all residents of the CIS countries, an indispensable “guest” on every holiday table and an association with the New Year. Chicken Olivier salad is a delicious, appetizing treat for guests, which has many ways of preparation. Using different components you can increase or decrease calorie content.

How to cook Olivier with chicken

In the very first version, which is known to our grandmothers and mothers, doctor’s sausage was used as “meat”. Over time, it was completely replaced by chicken, which is now of much better quality than sausages. Making chicken olivier is very easy if you have all the necessary ingredients. The procedure itself takes a lot of time due to the need to boil potatoes and carrots. The cutting process will take from 30 to 40 minutes (depending on the number of components).

Olivier salad - recipe with photo

It is advisable to use fresh (not frozen) poultry to create the dish; hams or breasts work well. Frozen meat loses its taste properties, so it is less suitable. In some cases, smoked wings are used, which are easy to find in any supermarket. Every housewife should have a recipe for Olivier salad with chicken, because all guests enjoy this treat with a bang. Below are the most popular versions of this dish.

Classic salad

Time: up to 1 hour.

Number of servings: 6-8.

Calorie content of the dish: 102 kcal/100 g.

Purpose: snack, lunch, dinner.

Cuisine: European.

Difficulty: easy.

This option can be called the most common. The classic Olivier salad with chicken can be prepared with both fresh and pickled cucumbers. It is better to use full-fat mayonnaise so that all the ingredients are well soaked. Below is a step-by-step recipe with photos on how to prepare Olivier for the holiday table in the classic version. You will need the following components.

Ingredients:

cucumbers – 5 pcs.;
potatoes – 6 pcs.;
eggs – 5 pcs.;
carrots – 3 pcs.;
salt;
chicken legs – 600 g;
canned peas – 600 g;
mayonnaise – 200 g.

Cooking method:

Eggs, carrots, potatoes must be boiled.
Place the legs on the fire, bring them to readiness, adding a little salt to the water.
Cut the cucumbers into small cubes.
Prepare a large container, place the finished ingredients in it, and pour in the peas.
Clean cooked foods. Chop into medium-sized cubes (do not make large pieces).
Peel the cooked hams, remove the fillets from the bones, and cool. The result will be about 300 g of meat, cut it into cubes.
Place all ingredients in a container, add salt, mix well, then add mayonnaise and mix again. Bon appetit!

Chicken breast olivier

Time: up to 1 hour.

Number of servings: 4-6.

Calorie content of the dish: 89 kcal/100 g.

Purpose: snack, lunch, dinner.

Cuisine: European.

Difficulty: easy.

This recipe has lower calorie content due to the dressing with sour cream and without mayonnaise. In all other respects, this is exactly the same delicious Olivier salad with chicken breast. Another distinctive feature is the absence of cucumbers. In this case they are simply not used. Below is a step-by-step recipe.

Ingredients:

onion – 1 pc.;
potatoes – 4 pcs.;
salt, pepper;
eggs – 4 pcs.;
carrots – 2 pcs.;
sour cream – 250 g;
green peas – 200 g;
breasts – 300 g.

Cooking method:

Place the washed vegetables in the pan. Fill with cold water and place on the stove, bring to a boil. Cook over low heat, covered, until tender, drain and let them cool.
Boil the eggs and pour cold water over them to make it easier to peel the shell.
Wash the fillet, add water, and cook over low heat under the lid (about 30 minutes). Drain the water, cool the meat, cut/tear into small pieces.
Cut cooled vegetables and cooled eggs into small cubes.
Peel and finely chop the onion.
Open the peas, drain the liquid, and pour into a large container. Add all other chopped ingredients.
Salt and pepper the contents, season with sour cream.
Mix thoroughly and place in the refrigerator to cool.

With smoked chicken

Time: 40-50 min.

Number of servings: 5-6.

Difficulty: easy.

This is another interpretation of a well-known delicious and favorite treat for the holiday table. You can prepare Olivier salad with smoked chicken instead of sausage. Ham or breast are suitable; if desired, you can add fresh cucumbers, but in the classic version, salted ones are still used. In this recipe, it is better to season the treat not just with mayonnaise, but with a special spicy sauce.

Ingredients:

egg – 4 pcs.;
cucumber – 3 pcs.;
smoked breast – 1 pc.;
potatoes – 5 pcs.;
canned peas – ½ jar;
carrots – 1 pc.;
mayonnaise – 2 tbsp. l.;
pepper, salt;
sour cream – 2 tbsp. l.

Cooking method:

Wash all the ingredients, first boil the vegetables. Fill them with water, lightly salt them and put on fire. Keep on low heat until softened.
At the same time, place the eggs in the water on the burner. It is not recommended to cook them immediately after refrigeration; let them warm up slightly in the room. To make it easier to peel the shells, run cold water over them after boiling.
While everything you need is cooking, you should cut the meat into equal pieces. You can do this in straws or cubes. For beauty, vegetables should be cut using the same method as poultry.
Chop the prepared ingredients and mix with the meat component.
Chop fresh cucumbers (or pickles) and add to the rest of the mixture.
Strain the brine from the canned peas and add to the rest of the ingredients.
How to make the dressing: combine sour cream, mayonnaise and salt and pepper to taste.
Pour sauce over all ingredients, mix well.
Olivier with smoked chicken is ready.

With shrimp

Time: 40 min.

Difficulty: easy.

Number of servings: 8.

Calorie content of the dish: 150 kcal/100 g.

Purpose: snack, lunch/dinner.

Cuisine: European.

No one can remember the traditional and original version of this treat. Many claim that the chef prepared it with shrimp and this method is as close as possible to the original. You can mix pickled and fresh cucumbers if you wish. Below is a step-by-step description of how to create an Olivier salad with chicken and shrimp.

Ingredients:

boiled poultry fillet – 200 g;
egg – 3 pcs.;
potatoes – 3 pcs.;
green onions – 30 g;
carrots – 1 pc.;
shrimp – 200 g;
sour cream, mayonnaise - 100 g each;
pickled cucumber;
peas – 100 g.

Cooking method:

First, boil all the vegetables and eggs. Cut them into equal cubes.
Drain the brine from the peas.
Boil the fillet and shrimp. Cut into equal pieces (not too small).
Take a large container (bowl) and combine all the ingredients, mix well.
Pour sour cream and mayonnaise on top, add spices to taste and mix everything thoroughly again.

With pickles

Time: 40 min.

Number of servings: 4-6.

Purpose: lunch/dinner, snack.

Cuisine: European.

This is a everyone’s favorite dish, the taste of which is familiar to many from childhood. Olivier with chicken and pickled cucumber is prepared quickly if you have prepared all the necessary ingredients in advance. Poultry fillet or breast is suitable; it is advisable to take non-frozen meat. Below is a step-by-step version of preparing Olivier with chicken and pickled cucumber.

Ingredients:

green onions – 30 g;
potatoes – 3 pcs.;
eggs – 3 pcs.;
mayonnaise, sour cream - 3 tbsp. l.;
pickled cucumbers – 2 pcs.;
carrot;
spices;
breast – 300 g;
peas - 1 jar.

Cooking method:

Wash and peel the carrots and potatoes.
Put the water on the fire and wait for it to boil. Place peeled vegetables in it.
Cook them until they become soft. Then drain in a colander and rinse with cool water.
Boil the eggs hard.
Boil the chicken breast; the meat should not be overcooked, so keep an eye on it.
Cut all cooked ingredients into medium or small cubes.
Place in a convenient bowl, add green peas and stir.
Chop the pickled cucumber and chop the green onions. Add to other ingredients.
Salt and pepper the mixture.
Next, put sour cream and mayonnaise on top and spread everything well with them.
Place the treat in the refrigerator to cool.

With fresh cucumber

Time: 40 min.

Calorie content of the dish: 140 kcal/100 g.

Number of servings: 6-8.

Purpose: dinner/lunch, snack.

Cuisine: European.

Difficulty: easy.

If you want to add freshness and flavor to your holiday table, try making Olivier salad with chicken and fresh cucumber. The pleasant aroma of vegetables will fill the entire apartment and whet your appetite. The taste will depend on the meat component, and poultry is perfect if you want to achieve an unobtrusive, light aroma.

Ingredients:

fresh cucumber – 2 pcs.;
eggs – 4 pcs.;
salt;
poultry – 300 g;
onion – 1 pc.;
green;
mayonnaise – 150 g;
peas - 1 jar.

Cooking method:

Place a container of water on the fire. While it is boiling, finely chop a fresh cucumber and place it on the bottom of the dish.
Peel the onion, chop finely and add to the cucumber.
Open the peas, drain the liquid and add to the rest of the ingredients.
Throw the eggs into the water, at the same time put a second pan and boil the carrots, then the potatoes.
Peel the eggs and cut them into cubes along with carrots and potatoes and place in a salad bowl.
Cut the boiled chicken into medium pieces and add to the rest of the ingredients.
Pour mayonnaise over the entire mixture. Don't pour it all out at once; there shouldn't be too much. First add half, stir, it may be enough.
Salt the mixture and mix well again.
Garnish with herbs on top and place in the refrigerator to cool.

Olivier salad with chicken and apple

Time: 40 min.

Number of servings: 5-8.

Calorie content of the dish: 130 kcal/100 g.

Purpose: snack.

Difficulty: easy.

In the usual understanding of people, this dish is prepared with boiled sausage, but the classic version involves the use of meat, beef tongue or even fish. If you want variety, you can prepare Olivier with apple and chicken. Fresh fruit will add an unusual taste and a portion of vitamins. You can also use beef instead of poultry in this recipe.

Ingredients:

carrots – 3 pcs.;
salt;
sour cream – 150 g;
apple;
potatoes – 3 pcs.;
meat – 350 g;
onion – 1 pc.;
eggs – 2 pcs.;
pickled cucumber – 2 pcs.;
green;
peas - 1 jar.

Cooking method:

The first stage is preparatory: cook carrots, potatoes, chicken, eggs.
Open the peas, drain the liquid and pour the contents into a salad bowl.
Cut the onion and cucumber into small pieces.
Chop all the ingredients, including the apple, and add to the peas.
Add salt and mix thoroughly.
Add sour cream, pepper if desired and mix again.
Top with herbs, olives, and place in the refrigerator to cool.

With mushrooms

Time: 30-40 min.

Number of servings: 5-8.

Calorie content of the dish: 140 kcal/100 g.

Difficulty: easy.

If you want to diversify your usual treats, then try serving Olivier salad with chicken and mushrooms. For example, you can make a version with pickled champignons, which are available in any supermarket. Adding even one new product will make the dish unusual. To make the treat more piquant, you can make a specific dressing.

Ingredients:

peas - 1 jar;
ground black pepper;
mushrooms – 300 g;
salt;
mayonnaise (to taste);
potatoes – 4 pcs.;
eggs – 4 pcs.;
green onions - 1 feather;
carrots – 2 pcs.

Cooking method:

Boil meat, carrots, potatoes, eggs. Make sure that the vegetables do not boil, they should just become soft.
Cool and cut the ingredients into small cubes. Transfer them to a salad bowl.
Open the peas, drain the liquid, and pour them into a salad bowl.
Finely chop green onions.
Cut the mushrooms into thin slices.
Mix all ingredients and add salt. Pepper to taste.
Season with mayonnaise. Place in the refrigerator to cool.

With sausage

Time: 40 min.

Number of servings: 4-6.

Calorie content of the dish: 150 kcal/100 g.

Purpose: snack, dinner, lunch.

Cuisine: European.

Difficulty: easy.

The chef, after whom the treat is named, used several types of meat and even capers in the recipe. The classic version of the creation has undergone many changes. Typically, either meat or sausage is used, but both components can be added if desired. The main thing is that the meat components are boiled. Below is a recipe for Olivier with chicken and sausage.

Ingredients:

eggs – 2 pcs.;
boiled sausage – 150 g;
potatoes – 2 pcs.;
pickled cucumbers – 2 pcs.;
carrot;
onion – 1/3 head;
canned peas - 4 tbsp. l.;
chicken fillet – ¼ part of the breast;
green;
mayonnaise.

Cooking method:

Bring eggs, potatoes, chicken and carrots to boil.
Meanwhile, open the peas and drain the liquid. Cut the cucumbers into cubes, finely chop the onions and sausage.
When the meat and vegetables are cooked, cut them into small cubes.
Place everything in a salad bowl, add salt and mix thoroughly.
Pour mayonnaise to taste, do not add too much at once.
If necessary, pepper and garnish with herbs on top.

Diet Olivier

Cooking time: 30-40 min.

Number of servings: 4-7.

Calorie content of the dish: 95 kcal/100 g.

Cuisine: European.

Difficulty: easy.

Many people count calories to avoid gaining excess weight. This is especially true during the New Year holidays, when one festive table is replaced by another. The use of mayonnaise in the classic version significantly increases the number of calories in the dish, so a dietary recipe for Olivier salad was created. Below is the recipe.

Ingredients:

fresh cucumber;
boiled chicken – 100 g;
mustard – 1 tsp;
peas – 3 tbsp. l.;
eggs – 3 pcs.;
greens (fresh);
salt;
yogurt (low-fat, no additives) – 3 tbsp. l.;
celery root – 150 g;
black pepper.

Cooking method:

Immediately put the meat on the fire to cook, maybe in one piece. You can immediately add salt and black pepper to it. Let the chicken cool completely, then cut into cubes.
Instead of potatoes, celery will be used to reduce calories. Peel, wash the root, cut immediately into cubes, place the pieces in boiling water, and keep on high heat for 5 minutes. Place the celery in a colander and let it drain.
Wash the cucumber, check the peel for bitterness, if it is present, cut it off. Finely chop the vegetable.
Boil the eggs until hard-boiled. Clean and separate the whites from the yolks. They will be used in different quantities.
Chop all the whites and only 2 yolks, the last one will be needed for dressing.
Mash the remaining yolk in the yogurt with a fork, add salt, pepper and ½ tsp to taste. mustard. Stir the mixture until smooth.
Place all the ingredients in a salad bowl, pour in the drained peas, season and mix thoroughly.

Delicious salad - cooking secrets

The dish in question is easy to prepare; most of the time is spent on boiling vegetables and slicing. With a full hand, the whole process takes no more than half an hour. Chicken Olivier is not difficult to make, but it also has its own subtleties and nuances, for example:

If you have time, steam the vegetables. This way they will turn out tastier and will not absorb liquid.
There is no need to skimp on ingredients; take fresh meat and vegetables without stains or rot.
To reduce the time it takes to prepare a salad, try cooking the vegetables already chopped.
For aesthetic beauty and taste, all components should be cut of the same size. It is best to focus on the size of the pea, which we add as a whole.
You will get a special taste if you make mayonnaise yourself.
This dish is very flexible in terms of ingredients. If you clearly don't like any of the components, remove it.
When mixing the ingredients, do not turn the mixture into porridge; all components must remain intact.
If you have prepared a large amount of treats, you should not season everything with mayonnaise at once. If you do this, the dish will last in the refrigerator for a maximum of 2-3 days.

You can do it in other ways by watching step-by-step photos and video tutorials with recipes.

Video:

First, let's prepare all the main boiled ingredients - chicken breasts, hard-boiled eggs, carrots and potatoes. Potatoes and carrots can be boiled in their jackets (washed, but not peeled), eggs can be boiled hard - 5-10 minutes after boiling. By the way, vegetables boiled in their uniforms have a completely different, pleasant taste and aroma; it will be even better if you cook them in a double boiler.

Finely chop the boiled chicken.

Cut the potatoes into small cubes.

We also cut the carrots into cubes.

Finely chop the hard-boiled chicken eggs.

Then we cut fresh cucumbers.

We cut pickled cucumbers.

Finely chop the dill, parsley and green onions.

Then pour all the ingredients into one pan, add 1 can of canned peas and finely chopped apple (optional, I add for juiciness). Salt, season with mayonnaise and mix. The traditional Olivier salad is ready.

Bon appetit and have a nice holiday!

PS: add very little salt, as mayonnaise itself is salty.

Olivier salad is always associated with the New Year holidays. But even on an ordinary day you want to treat yourself to this hearty dish. And so as not to spend a lot of time preparing it, I’m sharing with you a quick recipe. In Olivier salad with chicken, potatoes and carrots are cut raw and quickly boiled in boiling water. Chicken breast is baked in the oven in advance. To keep the meat juicy, bake the fillet in foil.

Olivier salad with chicken

step by step photo recipe

Advice:

To reduce calorie content, it is proposed to replace part of the mayonnaise with sour cream.

Ingredients:

chicken breast – 1 pc. (weight about 300 g);
medium potatoes – 4 pcs.;
carrots – 1 pc.;
pickled cucumbers – 2 pcs.;
eggs – 3 pcs.;
green peas - 1 can;
mayonnaise 3-4 tbsp;
sour cream 20% - 2 tbsp;
salt and black pepper to taste.

Cooking process:

Let's start by preparing the chicken breast. Wash the meat well, dry, rub with salt and black pepper, and wrap in foil.

Place in the oven to bake: homemade chicken meat for 50 minutes, store-bought instant chicken breast for 35 minutes. Cook at 200°C. Cool the baked chicken fillet. It is better to cook the chicken in advance.

Peel the potatoes and carrots, wash and dry.

Cut the carrots into small cubes the size of peas.

Place a saucepan of cold water on the fire and bring to a boil. Place carrots in boiling water and cook for 8 minutes.

While the carrots are cooking, cut the potatoes into the same cubes as the carrots.

Add the potatoes to the carrots and continue cooking for another 7 minutes. After 5 minutes, add salt to the water where the vegetables are boiled.

Drain the boiled vegetables in a colander and rinse under running cold water to stop the thermal process.

Chop the pickled cucumbers the same way as carrots and potatoes.

Finely chop the cooled chicken breast.

Place the eggs in salted water to prevent them from bursting and place on the fire. After boiling, cook them for 7-8 minutes. Place the eggs in cold water, peel and cut.

Place all the vegetables, chicken and eggs in a deep salad bowl and mix. Open the green peas, drain the brine, and add to the salad.

Season the Olivier with salt and pepper, stir.

Add mayonnaise and sour cream.

Mix the salad well and serve.