Russian olivier salad with chicken
Time
Preparation time: 20 min.
Cooking or baking time: 25 min.
Rest period: 1 hour
Total preparation time: 1 hr. 45 min.
If I think of our famous russian olivier salad for a very short time, the water runs immediately in my mouth!
Olive salad (also called "Stolichnij" or simply "Russian salad") is often served on public holidays, especially on the New Year's table, as a starter. The Olivieralat was prepared for the first time in the 1860s in the Russian Empire by the French chef Kucien Olivier! In addition to all the benefits in terms of nutrients, the salad is also very delicious and really filling. There are many salad variants. Yet there is one crucial difference: the meat! It can be beef or veal; Chicken or turkey fillets, sausages or ham are used!
I prepared my Russian salad according to a very simple recipe:
ingredients
for about 6-7 people
- 300 g chicken breast fillet (s)
- 6-7 pieces of medium-sized potatoes
- 4 pcs. Eggs
- 7 tablespoons of peas (preserved)
- 150 g young carrots (canned)
- 160 g of gherkins
- 200 ml salad mayonnaise
- salt
- pepper
- Ground pepper (noble sweet)
preparation
- First I cooked halved potatoes with shell and the eggs in a steamer. The potatoes took about 25 minutes to complete. I added the eggs to the potatoes a little later, because they finished faster. Approximately It takes about 13-15 minutes to cook the hard-boiled egg!
- For a faster cooking process, I cut the chicken breast fillets in half. While the potatoes and eggs were in the steamer, I prepared the sliced chicken breast fillets for about 20 minutes in a low-level pot with the lid closed. At the same time, I saved cooking time and prepared the above-mentioned ingredients in a vitamin-friendly way. It does not necessarily have to be a steamer. You can also cook the ingredients gently in several pots!
- After the potatoes, eggs and chicken breast fillets were cooked through, I let them cool down.
- During this time I prepared a large bowl for all ingredients. I started with the carrots and gherkins. I diced it a little and put it in the bowl first.
- Then I peeled the cooled, boiled potatoes and eggs. Then I diced and added the eggs, potatoes and chicken.
- Finally, add 7 tablespoons of drained peas.
- The whole thing I stirred well with a spoon and 200 ml of mayonnaise added and stirred again. The salad should get a uniform, moist consistency. He must under no circumstances become liquid.
- Salt, pepper and paprika powder should be added to taste and mixed again by hand. Now only taste and season if necessary.
- In order to make the Russian salad even better and more intense, you let it sit in the fridge for at least one hour. After an hour you can sprinkle it with dill, parsley or chives. Ready and delicious!
- The Oliviersalat can be served beautifully in a glass bowl!
This fits very well z. B. simple spelled wholegrain bread with oatmeal and seeds.
Good Appetite!
