Russian Chicken Salad with Fresh Cucumber (Olivier)
A classic holiday salad with chicken, potatoes, eggs, peas, and two types of cucumbers. The fresh cucumber keeps it light and juicy.
- Time
- 1 h 10 min
- Serving
- 530 kcal
- Ingredients
- ≈ $2.07
- Protein
- 34 g
Ingredients
- 1 Chicken breast filletpack 800 g ≈ $7.23 90 g
- 2 Potatoes≈ $2.19 per kg 130 g
- 3 Carrots≈ $1.50 per kg 60 g
- 4 Eggspack 10 pcs ≈ $1.93 1 pcs
- 5 Pickled cucumberspack 680 g ≈ $3.20 35 g
- 6 Cucumbers≈ $3.67 per kg 60 g
- 7 Canned green peaspack 400 g ≈ $1.00 50 g
- 8 Mayonnaise 30 g
- 9 Dillpack 50 g ≈ $1.80 5 g
- 10 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Poach chicken1 breast for 18–20 minutes until cooked, then cool in the broth.
Boil potatoes2 and carrocks3 with skins on for 20–25 minutes until tender, then peel.
Hard-boil an egg for 9–10 minutes, cool, and peel.
Cube the chicken1, potatoes2, carrots3, egg, pickled5 cucumber6, and fresh cucumber finely.
Add peas, fresh dill9, mayonnaise, and salt.
Mix well and chill for 20 minutes before serving.
Tips
- Why it works
- Cool the chicken in its broth so the meat doesn't dry out and stays juicy when sliced. If you cool it in the open air, it turns tough.
- Substitutions
- Replace the fresh cucumber with 50 g of radish for some tang. You can leave out the pickles and add 10 g of lemon juice.
- Common mistakes
- If the salad turns watery 10 minutes after mixing, the potatoes or chicken hadn't cooled to room temperature.
- Storing and reheating
- Keep for 2 days in the fridge and stir before serving. Don't reheat, eat it cold only.
- Serve with
- Serve with thin slices of black bread or on a festive table with champagne.
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