Witch Doctor's Note:
This salad is the creation of a French chef, M. Olivier, who in the 1860s opened a fashionable restaurant in Moscow called The Hermitage. The present-day version has veered quite far from the original, but Salad Olivier continues to be a favorite hors d'oeuvre and side dish for entrees.
My Private Note
Units: US | Metric
- 1 whole chicken breast, poached, boned, and skinned (or 1/2 pound lean cooked veal)
- 1 lb potato, boiled in their skins and peeled
- 2 medium cucumbers (in Brine)
- 1 cup peas, cooked (fresh or frozen)
- 1 medium onion, finely chopped
- 1 cup mayonnaise
- 2 hard-boiled eggs, peeled and quartered
- 8 large black Greek olives
- 8 sprigs parsley
- 1Cut the cooked chicken and potatoes into 1/2-inch cubes.
- 2Peel the cucumbers and also cut into 1/2-inch cubes.
- 3In a large bowl, combine the meat, potatoes, cucumbers, green peas, and onion.
- 4Add the mayonnaise and mix gently, so those ingredients are not mashed.
- 5Refrigerate the salad until serving time (but for no longer than 4 hours).
- 7Vegetable Salad Olivier.
- 8Omit the chicken or veal to make a delicious meatless side dish.
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Nutritional Facts for Salad Olivier
Serving Size: 1 (332 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 372.3
- Calories from Fat 181
- Total Fat 20.2 g
- Saturated Fat 3.9 g
- Cholesterol 111.7 mg
- Sodium 389.3 mg
- Total Carbohydrate 32.8 g
- Dietary Fiber 4.1 g
- Sugars 7.3 g
- Protein 16.3 g