Olivier Salad

Olivier Salad could be just the gluten free, dairy free, and fodmap friendly recipe you've been looking for. For $1.63 per serving, you get a salad that serves 6. One portion of this dish contains around 22g of protein, 18g of fat, and a total of 384 calories. This recipe from Allrecipes has 13 fans. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. A mixture of mayonnaise, chicken breast meat, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. Overall, this recipe earns a spectacular spoonacular score of 83%. If you like this recipe, you might also like recipes such as Olivier Potato Salad, Russian Style Salad(Salat Olivier), and Russian Potato Salad Also known as Olivier Salade.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 (15 ounce) can peas, drained

3/4 pound cooked chicken breast meat, very finely chopped

1 (16 ounce) jar dill pickles

3 eggs

ground black pepper to taste

1/2 cup mayonnaise

5 potatoes, peeled

2 tomatoes, sliced

Equipment:

pot

bowl

sauce pan

Cooking instruction summary:

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Place the potatoes into the refrigerator to cool. When the potatoes are cool, grate them into a large bowl. While the potatoes are boiling, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Dice the cooked eggs and dill pickles. Place the eggs and 2/3 of the dill pickles into the salad bowl with the potatoes; reserve the rest of the pickles. Place 3/4 of the peas into the bowl, and reserve the rest. Place the chicken breast meat into the bowl. Add 1/2 cup of mayonnaise and black pepper, and very lightly stir the mixture together so that the ingredients are well coated, but the peas stay whole. Place the salad in an attractive mound on a platter, and spread 1/2 cup of mayonnaise over the salad in a layer. Arrange tomato slices over the salad, and decorate with reserved diced pickle and peas. Kitchen-Friendly View

 

Step by step:


1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.

2. Drain and allow to steam dry for a minute or two.

3. Place the potatoes into the refrigerator to cool. When the potatoes are cool, grate them into a large bowl.

4. While the potatoes are boiling, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes.

5. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.

6. Dice the cooked eggs and dill pickles.

7. Place the eggs and 2/3 of the dill pickles into the salad bowl with the potatoes; reserve the rest of the pickles.

8. Place 3/4 of the peas into the bowl, and reserve the rest.

9. Place the chicken breast meat into the bowl.

10. Add 1/2 cup of mayonnaise and black pepper, and very lightly stir the mixture together so that the ingredients are well coated, but the peas stay whole.

11. Place the salad in an attractive mound on a platter, and spread 1/2 cup of mayonnaise over the salad in a layer. Arrange tomato slices over the salad, and decorate with reserved diced pickle and peas.


Nutrition Information:

Quickview
280k Calories
17g Protein
18g Total Fat
11g Carbs
28% Health Score
Limit These
Calories
280k
14%

Fat
18g
28%

  Saturated Fat
3g
21%

Carbohydrates
11g
4%

  Sugar
4g
5%

Cholesterol
125mg
42%

Sodium
1010mg
44%

Get Enough Of These
Protein
17g
36%

Vitamin K
78µg
74%

Selenium
26µg
38%

Vitamin B3
6mg
35%

Vitamin A
1712IU
34%

Vitamin B6
0.56mg
28%

Phosphorus
230mg
23%

Vitamin C
12mg
15%

Fiber
3g
15%

Potassium
487mg
14%

Vitamin B5
1mg
13%

Manganese
0.26mg
13%

Vitamin B2
0.21mg
12%

Iron
1mg
11%

Magnesium
41mg
10%

Folate
37µg
9%

Vitamin B1
0.14mg
9%

Zinc
1mg
9%

Vitamin E
1mg
8%

Copper
0.16mg
8%

Calcium
67mg
7%

Vitamin B12
0.33µg
6%

Vitamin D
0.53µg
4%

covered percent of daily need
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Food Trivia

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