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 skins (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.
Cook the potatoes and carrots for the salad separately from each other. Better yet, bake them in foil in the oven while cooking some other dish at the same time. Or steam it.
I cooked in a multicooker on the “steam” mode in the upper bowl and in the lower stand. Set the time to “25 minutes” and check after the 20th minute, i.e. Prick the vegetables with a thin bladed knife or toothpick. If it’s ready, it pierces easily without resistance and can be turned off and cooled. If not, let it cook for another five minutes.
The salad eggs need to be boiled and cooled too.
For some other salads, the eggs may have an undercooked yolk, this is tasty and impressive, but the Olivier salad requires only hard boiling.
There may be microcracks in the shells of eggs through which the protein leaks out in unappetizing flakes during cooking. To prevent this from happening, place the eggs, preferably at room temperature, in salted water, also at about room temperature.
The main thing is not to overcook the eggs, so as not to deteriorate their taste and so that an unappetizing gray coating does not appear on the surface of the yolk. Focus on the following cooking time over medium heat after boiling: for small eggs C2-C3 - 8 minutes, for medium size C1 - 10 minutes, for large selected eggs - 12 minutes.
Place the boiled eggs in ice water for a couple of minutes, after which they will clean better.
Chicken meat for salad comes from a wide variety of chicken meats and a variety of preparations: boiled, steamed, smoked, fried or baked. I suggest a quick option with chicken breast.
Wash and dry the chicken breast. Then cut it into small cubes or pieces the same size as the salad vegetables, lightly salt or sprinkle with soy sauce and sprinkle with spices. Spices for chicken can be very different: chicken curry mixture, garlic, paprika, Provençal herbs, Italian herbs.
Place the chicken breast pieces in a wok or frying pan with hot vegetable oil intended for frying.
Stirring constantly to prevent the chicken from burning, fry for about five minutes. A golden brown crust and easy cutting of pieces with a spatula indicate that the chicken meat is ready. Transfer the pieces to a dish or bowl rather than leaving them in the pan to prevent them from drying out.
For the Olivier salad, canned green peas are traditionally used and they are very tasty and familiar... But I advise you to take note and use frozen peas for this salad, which you just need to rinse and defrost in a hot frying pan until soft or in the microwave for a couple of minutes.
Fresh, rather than canned, green peas refresh the taste of the salad, and as a herb, if desired, you could add a few finely chopped leaves of fresh mint (large supermarkets have it all year round, and some housewives manage to keep it in a flower pot even in winter) .
Peel the cooled potatoes and carrots. Onions can be regular onions with golden skins, as well as sweet red, purple or juicy white. If the onion tastes too strong, chop and scald it.
Alternatively, the onions can be quickly pickled. To do this, it is finely chopped, sprinkled with salt and sugar to taste, squeezed, sprinkled with apple or other fruit vinegar. After 10-15 minutes, the juice is released and the onion is ready to be added to the salad.
Combine all ingredients into salad.
Cut the potatoes and carrots into small cubes and place them in a bowl or pan (not aluminum). I have come across options where vegetables and eggs for Olivier are grated, but this is not for everyone and I would still recommend slicing with a knife.
Next add the prepared onions and diced cucumbers. Cucumbers can be fresh, salted or pickled. Gherkins are especially good for this salad; they are pleasantly crispy and do not release too much juice. The gherkins just need to be cut crosswise into 2-3 pieces.
Cut the eggs into cubes, although in the end the pieces will turn out to be of different shapes. The main thing is that they are not too large and look more or less neat in pieces in the salad.
Remove the soft parts from the dill sprigs and chop them finely; the stem and coarse twigs are not needed for the salad.
All that remains is to add green peas and pieces of chicken to the salad and mix.
If you are serving the Olivier salad immediately or in the near future, then add salt, season and stir immediately. If you plan to serve the salad in a few hours or the next day, then dressing the salad, especially with mayonnaise, is not recommended. There is also no need to salt it in advance, otherwise it will get soggy. It is better to add salt and season before serving.
In addition to mayonnaise, the dressing for this salad can be a sauce made from sour cream and mayonnaise or sour cream with the addition of regular or grainy mustard.
As you know, Olivier salad got its name in honor of its creator, the French chef Lucien Olivier. Having lived in Russia for a long time, the Frenchman decided that the Russian capital lacked European chic. In early 1860 he opened a fine restaurant. It was in this restaurant that the history of this salad began.
There is not a single person who does not know this salad! This dish has eclipsed all recipes of Russian folk cuisine with its popularity. And now it’s difficult to imagine at least one New Year’s table without Olivier. Of course, the composition may differ, but what remains unchanged is that all ingredients are cut into cubes. Many years later, this salad became a symbol of the New Year's table. The ease of preparation made this salad popular during the Soviet years. This salad was displayed on every Soviet table in a crystal vase. Another name for this salad is “winter”. It was called that because all the ingredients were available in winter, unlike the ingredients of “summer” salads.
Not a single holiday is complete without this delicious salad. For all holidays, we are happy to prepare Olivier with chicken. I prefer it with poultry than with sausage. There is not a lot of quality sausage in our stores. You can spoil the salad if you come across something that is not tasty, but chicken meat has a certain taste, so it is impossible for them to spoil our dish! As the saying goes, “you can’t spoil porridge with butter,” and you can’t ruin Olivier with meat!
The technology for preparing Olivier salad is very simple. All you need to do is cut all the ingredients the same size. It is better if this size is close to the size of a pea. This way, each ingredient will be completely saturated with mayonnaise and the salad will be tender, tasty and of course beautiful.
Ingredients
1. Before you start cutting food, you need to boil it. Cook chicken, eggs, carrots and potatoes until cooked.
2. Cut the already boiled products into cubes up to 1 cm. There is no need to cut larger sizes. And in general, chop the onion as finely as possible.
3. Combine all chopped ingredients in a deep bowl. Add green peas, salt and pepper to taste.
Important!!! Do not overdo it with salt, we will add mayonnaise, and it contains salt.
That's it, add a couple of tablespoons of mayonnaise and mix so that each cube is saturated with it.
After mixing, you need to let the salad stand so that it is completely soaked.
Classic Olivier is ready. This recipe is very relevant during the season of fresh cucumbers, i.e. in the summer. Let's move on to the next recipe. Here it is just relevant in winter, on New Year’s, when there is a blizzard outside the window or just snowing. What am I telling you, let me show you...
For this salad, I prefer pickled cucumber. It adds its own spicy taste. Chicken breast is also an important ingredient. The main thing is not to overcook it, otherwise it will be tough. Carrots add a subtle, sweet note. Some people don’t like her, of course that’s your business, you can do without her. We love carrots, so feel free to add them!
Every housewife has her own secret for making Olivier salad. This recipe has such a twist. Now I’ll tell you and show you everything.
Ingredients
It’s up to you to decide which part of the chicken to take; it’s up to each individual. Today I have a light Olivier salad with chicken breast.
But when you boil the breast for salad, put it in boiling water so that all its properties are preserved.
Important!!! If you are boiling chicken for broth, then put it in cold water, and if for salad, then in boiling water.
Potatoes and carrots also need to be boiled until ready. Also place them in boiling, salted water. You can check readiness with a regular fork. Vegetables should be easily pierced.
Cut the boiled chicken breast into small cubes, about 1 cm wide.
Cut the boiled potatoes and carrots into exactly the same cubes as the breast.
Mix all ingredients in a salad bowl.
Drain the liquid from the peas and add to the total mass.
Cut the pickled cucumber and eggs into the same cube or even smaller. You can use an egg slicer to cut eggs. She makes a cube about 0.5 cm.
At this stage, you can finely chop the onions, if of course you like them.
Mixed and stirred).
Add mayonnaise to taste and mix again so that every cube in the salad is saturated with mayonnaise.
Ready! Place in a beautiful salad bowl, decorate with herbs on top and serve. Tender, light Olivier with chicken breast is ready.
And we move on to the next Olivier recipe, namely...
This option is rather festive, because... Shrimp are not as common among us as poultry or sausages. Of course, tender shrimp meat cannot be replaced with anything. Therefore, choose this seafood carefully. Olivier with shrimp will definitely be on my New Year's table.
Ingredients
Step-by-step cooking recipe
Wash vegetables (potatoes and carrots) and eggs and boil until tender.
Place the frozen shrimp in boiling water and cook for literally 4 minutes.
The eggs, potatoes and carrots have cooled, now is the time to cut them into small cubes.
Cut the pickled cucumbers into the same small cubes.
Place all the chopped ingredients in a deep salad bowl along with the peas, add shrimp, salt and pepper to taste.
Add mayonnaise to taste and mix well.
That's it, the delicious Olivier salad with shrimp is ready. If you haven’t tried this recipe yet, be sure to cook it, and I’m looking forward to your feedback in the comments.
As you already understand, there are many options for preparing Olivier. I really liked this option too. The apple gives the salad a delicate, light taste. Smoked chicken has a nice savory flavor. All the ingredients combine very well and complement each other.
Ingredients
I hope you already know that vegetables for Olivier salad must be boiled. So we’ll do that, boil the potatoes, carrots and eggs.
Cut the potatoes into small cubes.
Let's do the same with carrots. Cut into exactly the same cubes and place in a deep bowl with the potatoes.
Cut the eggs with a regular knife or using an egg slicer.
The finishing touch. Let's cut the apple.
If you prefer onions, now is the time to finely chop them and add them to a common bowl.
Add 1 jar of canned peas here.
All that remains is to add mayonnaise and mix well.
And so that the salad looks beautiful on the festive table, we will serve it beautifully. To do this, take a special ring, put the salad in it and carefully remove it.
We wait a little while the salad is soaked, decorate it with herbs and serve it to your favorite guests.
Happy New Year, everyone!!!
And next up is...
If you are already tired of all the banal Olivier recipes, and you want to diversify your collection of recipes, then this one is for you. A very unusual ingredient is chicken liver. The result is not the usual mild taste. Liver will diversify your menu and your Olivier! I think this recipe will not leave you and your guests indifferent. You will be pleasantly surprised.
Ingredients
In this recipe you need to boil eggs and chicken liver. I think you know how to cook eggs, but I’ll tell you about the liver now.
You need to put it immediately into boiling water and cook for 10-15 minutes, depending on the size of the liver.
1.Cut the liver, boiled eggs, pickles and onions into small cubes. You can cut it into small strips, it’s up to your discretion.
For salad, it is best to take red onion, it is less hot. It combines perfectly with other ingredients.
2. Combine all the chopped ingredients in a cup and add green peas.
3. All that remains is to add salt and pepper to taste. Add a couple of tablespoons of mayonnaise and mix well.
That's it, Olivier with chicken liver and peas is ready. I wish you bon appetit.
Most likely, today in the world you will not be able to find a dish that has become legendary and has a huge number of cooking options to its credit. I bring to your attention another interesting option for probably the most irreplaceable cold appetizer.
We are sure that this salad can compete for the right to become a leader among similar snacks.
It is interesting to note that the dish originally included hazel grouse meat, so a component such as poultry fillet certainly has the right to be present in the list of ingredients.
Quite a lot of years have passed since sausage completely replaced meat in the Olivier salad and its “capital” version, and now “Doctorskaya” is no longer what it was before. But chicken meat is still considered a natural product, and, of course, its price is more affordable. But only chicken better replaces the game that was originally present in Lucien’s recipe during such an important fast.
To prepare Olivier, you can take breast fillet or ham fillet. Or you can use smoked wings, available in any supermarket, as a meat ingredient, and you will have a simply magical snack.
The salad, original in its qualities, will definitely be received with a bang at a festive event. In addition, any housewife must have a budget recipe for this dish in case of crisis situations. And then this economical proposal for preparing Olivier with boiled chicken stomachs will be a real help. In contrast to the price of chicken fillet, the cost of offal is much lower, but in terms of taste, boiled gizzards are in no way inferior to chicken meat.
To prepare you will need a set consisting of the following ingredients:
The process of preparing Olivier salad:
how to cook Olivier salad with chicken
If you adhere to proper nutrition, watch your figure and strive to reduce your salt intake, then Olivier salad with chicken and fresh cucumber will come in handy.
To obtain a snack from the healthy nutrition category, canned peas should be excluded; they can be well replaced with fresh frozen green peas boiled in salted water.
For dressing, use light mayonnaise, low-fat sour cream or unsweetened yogurt. Also, use some other variations of the dressing for the dressing.
For a dietary salad you need to take:
Cooking process:
Olivier salad with chicken is fresh and low in calories and can be eaten. Those who are fond of Olivier salad can use a whole selection of recipes, according to which you can try several types of the famous appetizer. We think that now you will have no reason to worry, your figure will not be affected by extra pounds even on holidays.
Products you will need:
Apple in Olivier gives very good freshness. And since the Olivier salad itself is quite high in calories and heavy for the body, an apple will add lightness. But you need to take NOT a sweet apple. The best would be a green apple of the Semerenka variety.
How to cook:
What you need for cooking:
Having read all the previous recipes, you already know exactly how Olivier is prepared (or you have been living in the territory of the former USSR for at least 18 years). Because the nuance in this is only in the preparation of mushrooms.
How to cook:
