Olivier with chicken: a classic recipe

Does anyone still want to make salads after the New Year holidays? If so, then only something new, unusual. Olivier with chicken is just very original: instead of the traditional boiled sausage used by most housewives, tender chicken fillet (or the pulp of other parts of this bird) and other ingredients in various variations are used. And I must say, it turns out much tastier and healthier!

A bit of history

Of course, the modern classic recipe for olivier with chicken is quite far from the classics of the 19th century, which included hazel grouse, pickles, and truffles (if interested, you can search the Web, but this is not about it). Gradually, over the years, in this dish, the pickles were modified into pickled or pickled cucumbers (or even fresh). And the place of olives was taken by green canned peas. Grouse magically culinary way turned into a "blue bird". But salad olivier with chicken in a simplified, so to speak, form can be reproduced in her kitchen by almost any housewife, not even too experienced in culinary delights. With this replacement, the taste of the dish even wins. And if you use fresh cucumbers instead of pickles, then olivier with chicken in this interpretation acquires an almost summer taste! Well, are you ready for the task?

Basic Olivier Chicken Recipe

Preparing the dish is quite simple: we take the same ingredients as for ordinary olivier, only the meat component is chicken fillet. So, let's take: 6 medium potatoes, 4 eggs, a half-liter jar of green peas in the form of canned food, 2-3 pickled cucumbers, grams of 250 chicken fillet. Well, mayonnaise, of course, we need to dress salad. Olivier with chicken butter can’t be smashed.

How to cook

1. We prepare a classic chicken olivier as follows. Dip chicken fillet in cool water, pre-rinsing (it will be best to cook until it boils, then boil for about three minutes, and drain the so-called “first broth”, collecting new water). Slightly add and cook until ready (about half an hour). We take out and cool. Then cut into medium sized cubes.
2. Boil the potatoes in their uniforms (for those who do not like to clean their “clothes”, you can advise them to clean them immediately and then cook them).
3. Hard-boiled eggs (pour them with cold water, so that then the shell can be easily removed). Allow the ingredients to cool and peel root vegetables and eggs.
4. Cut potatoes, eggs, pickles into medium cubes.
5. Pour the marinade from the canned peas, throwing it into a colander.
6. We combine in a suitable container all prepared ingredients. Dress with mayonnaise (it is better to take not too fat), add salt and mix. It is better to add the sauce gradually so as not to overdo it, but at the same time make sure that the dish does not turn out to be too dry. Olivier salad with chicken is almost ready. It should be allowed to insist a little and soak at the bottom of the refrigerator. And it is better to serve it in a voluminous salad bowl, decorated with sprigs of greenery. Or put the olivier in portioned cups - to whom it is more convenient.

Chicken Olivier with Aioli Sauce

Salad is prepared from the same set of products as traditional olivier (see the previous recipe). But aioli sauce pleasantly corrects and sets off the taste. So, we take: chicken fillet, a jar of peas, eggs, fresh cucumbers (one more change!), Potatoes, you can also add carrots. For the preparation of dressing: olive oil, garlic, juice of half a lemon, ground pepper with salt.

Simple cooking!

1. We cut a couple of fresh cucumbers into cubes. Boiled chicken fillet - in the same way.
2. Boil vegetables and thinner cubes.
3. A jar of peas is opened and thrown back into a colander.
4. Prepare the sauce. To do this, add salt, garlic and pepper to the yolk. And whisk it all in a blender (or mixer). There, we gradually pour olive oil, continue to whisk in a homogeneous mass, the juice of half a lemon. The sauce will lighten and thicken. Add a pinch of salt if necessary.
5. Then we mix all previously prepared ingredients in a large container and season them with aioli sauce. We give the product of our creativity to stand a little at the bottom of the refrigerator, so as to saturate properly. Then we take out and transfer to a festive salad bowl (or in portioned bowls). Decorate with fresh herbs, grated yolk. You can use cheese, after rubbing it on a grater. Well, that’s all - you can serve it on the table!

With chicken and beef tongue

This combination of boiled offal and chicken will give this variation a particularly refined taste. This dish is worthy to take a central place on any holiday table. So, let's take: 5 eggs, a pound of chicken and the same amount of tongue, 2 carrots, 2 onions, 3 potatoes, several pickled or pickled cucumbers, spices and salt, herbs for decoration. For the sauce we use olive oil, a couple of eggs and wine (or apple) vinegar.

How to cook

1. Boil the tongue with spices. In a separate pan, boil the chicken fillet. At the end of the processes we take out the meat and let it cool.
2. We clear the tongue and cut into a cube. Chicken breasts (fillet) are cut in the same way.
3. Hard boiled eggs. Cool. Clean and chop.
4. Cut pickled cucumbers into cubes.
5. Boil the vegetables, cool and cut.
6. Cooking the sauce. To do this, beat the yolks, mixing with oil and vinegar in a blender.
7. We combine all the previously prepared ingredients in a large bowl (if there is, you can supplement the set with capers).
8. Dress olivier with chicken and tongue homemade sauce and mix thoroughly.
9. We use greens to decorate the salad before serving.

Olivier with corn and chicken

As you might have guessed, we are replacing peas, which are already boring for everyone, with canned sweet corn. This will give the dish a completely unique and original taste. Ingredients: chicken - 500 grams, pickles in the amount of three pieces, a can of canned corn, three potatoes, three eggs, mayonnaise for dressing, salt and pepper. Greens as decorations.

Cooking!

1. Boil the breast or fillet and cool. If there is a peel - we remove, we need clean meat. Then we cut the filet into medium-sized cubes.
2. Hard boiled eggs. Cool and clean. We cut into cubes.
3. Boil the potatoes, peel and cut.
4. Cucumbers too.
5. A jar of corn is opened and thrown back into a colander. When the liquid drains, mix in the salad bowl all of the above prepared ingredients.
6. We fill the whole thing with mayonnaise and mix. Let the salad stand for impregnation. Decorate and serve. It turned out very tasty!