There are exactly as many types of Olivier salad as people cook it. And there are just as many opinions about the composition of the most popular Russian salad. Some say no to fresh cucumbers and onions, others to carrots and apples. For some, mayonnaise must be homemade. But from the fact that everyone has his own, the most delicious and most correct salad and acquires its own uniqueness.
It is necessary
- - 200 grams of potatoes
- - 100 grams of carrots
- - 100 grams of canned green peas
- - 160 grams of cucumbers
- - 260 grams of corn chicken
- - 4 eggs
- - 140 grams of mayonnaise
- - 40 grams of mini Romano salad
- - 4 grams of cilantro, dill, parsley, celery
- - salt, ground black pepper
- - fresh thyme
- - olive oil
Instructions
Step 1
Vegetables (carrots and potatoes) are steamed in a double boiler. Peel the finished vegetables. Fresh cucumber is washed and peeled. Eggs are hard boiled, cooled and peeled. Separate the white from the yolk. All ingredients are cut into small cubes, you can use an egg cutter. The yolks are rubbed on a fine grater.
Step 2
Marinate the chicken fillet: rub it with garlic (you can dry it) with pepper and salt, as well as fresh thyme leaves. Leave in the refrigerator for at least half an hour.
Step 3
Mayonnaise is mixed with pickle brine. Rinse lettuce leaves thoroughly and pat dry with paper towels. Do the same with cilantro, parsley, dill and celery. Then all the greens are cut, the salad - into strips and gently mixed.
Step 4
All the diced vegetables are mixed in a deep bowl, mayonnaise, pepper, salt, mashed yolk and canned green peas are added to them. Everything is laid out in a salad bowl.
Step 5
Fry the pickled chicken on the grill or grill, frying pan on both sides until golden brown. Cut the finished chicken into pieces and place on top of the salad.
Step 6
Lettuce and greens are sprinkled with olive oil, seasoned with salt and pepper and laid out on top.
