Olivier salad with chicken and cucumber

4 servings
1 hour

How to make Olivier with chicken and cucumber? Prepare the products. Transfer the chicken fillet to a saucepan. Pour water over it, bring to a boil and boil for 20 minutes, salting slightly. Then pull the finished meat out of the stock and cut into a few pieces to cool faster.

In parallel, boil eggs, potatoes and carrots. Rinse potatoes and carrots well from pollution. There is no need to clean. Simply fill with water and boil until soft, 20-30 minutes after boiling. Check readiness with a knife. Boil the eggs in boiling water for 5-7 minutes. Then cool everything down.

Prepare the bowl to mix the salad. Dice the chicken fillet. Peel the boiled eggs from the shell, slice and add to the chopped meat.

Peel the potatoes and dice them. Add the chopped potatoes to the bowl.

Cut the pickled cucumbers, also in cubes. Cucumbers should be crisp and not very pickled.

Add the chopped cucumbers and canned green peas to the salad bowl. Add the boiled carrots. First, peel it and, like all previous products, cut it into cubes.

Season all chopped ingredients with mayonnaise and mix well. Salad is ready! Put it in the fridge before the feast. Put in a salad bowl or on a batch serve before serving. The finished salad can be sprinkled a little with crushed dill. Enjoy your meal!