Chicken Olivye (Classic Russian Olivier Salad with Chicken)
A classic chicken olivye recipe that makes the perfect side dish for potlucks, holidays, or even a family dinner. This hearty salad is loaded with cooked vegetables, eggs, and chicken, all tossed in a creamy dressing. This potato salad is a Slavic classic and is sure to become a family favorite, if it isn’t already!
Ingredients
- 2 cups cooked chicken breast cubed
- 2 carrots cooked cubed
- 2 cooked potatoes cubed
- 5 eggs cubed
- 3 dill pickles cubed
- 2 Persian cucumbers or ½ English cucumber, cubed
- ½ sweet onion cubed
- 1 cup corn
- 1 cup peas
- 3/4 cup mayo
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp sugar
- 3 Tbsp fresh dill chopped, finely chopped
Instructions
- Pan-sear the chicken breasts until they are cooked through and juicy.
- Scrub the carrots and potatoes until clean and leave the peel on.
- Add the carrots and potatoes to a large pot and cover with water. Bring the water to a boil, turn down to low, and cook for 20-25 minutes.
- Once the potatoes are knife-piercable, remove from the water and set aside to cool.
- To a small pot of water, add the eggs, and bring to a boil. Turn down to a low simmer and cook for 8-10 minutes.
- Once the eggs are cooked, remove them from the water and place them in an ice bath. Once cooled, peel the eggs.
- Cube the carrots, potatoes, eggs, pickles, cucumber, onion, and chicken into evenly sized cubes. Add everything to a salad bowl, along with corn and peas.
- Toss with mayo, seasoning, sugar, and fresh dill.
- Once everything is mixed and incorporated, refrigerate for at least 30 minutes before serving.
Notes
- Keep the skins on. When boiling the carrots and potatoes, leave the skins intact to help prevent them from overcooking and falling apart.
- Avoid overcooking. Overcooked potatoes can turn mushy, negatively affecting the salad's texture.
- Taste and adjust seasoning. Before storing, taste the salad and adjust the seasoning as needed. It may need more salt or sugar, depending on the quantities.
- Garnish before serving. Finish the salad with fresh parsley or dill for added flavor and a beautiful presentation.
- Storage. Chicken Olivier salad stores very well and often tastes even better the next day. Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing. Freezing is not recommended, as it can affect the salad's texture.