Olivier chicken salad classic simple

7 servings
1 hour

How do you make a classic Olivier chicken salad? Prepare the necessary products. I used chicken fillet. You can take chicken thighs or shins. Place the canned green peas on a sieve so the glass is liquid.

Wash the chicken, boil in boiling salted water until tender. To make the meat juicier, be sure to lower the chicken into boiling water rather than cold. Remove the chicken from the broth, cool.

Chop the cooled chicken into small cubes. It is desirable that the shape and size of the cut of the ingredients are the same, then the salad will look beautiful and neat.

Cook vegetables until tender, cool. Peel the carrots, cut into small cubes.

Peel the potatoes, similarly cut into small cubes.

Wash the eggs, boil hard over a moderate heat for 7-8 minutes. Pour cold water over the eggs to cool. Peel the eggs from the shell, cut into small cubes.

Remove the pickles from the brine, dry. Cut the cucumbers into small cubes.

In a suitably sized salad bowl, combine all the prepared ingredients: potatoes, chicken, carrots, eggs, pickles and green peas. Salt the salad a little, season with mayonnaise and mix well.

You can serve the salad in a salad bowl or form using a culinary ring and decorate as desired. Enjoy your meal!