Salade Olivier (Russian Chicken Salad)

    50 minutes

    This is a Russian salad originally composed of exotic meats like grouse and crayfish bound in mayonnaise. The modern version has changed, but the ingredients are rather more handy.

    12 people made this

    Serves: 6 

    • 5 potatoes, peeled
    • 3 eggs
    • 500g dill pickles
    • 500g peas
    • 375g cooked chicken breast meat, very finely chopped
    • 1/2 cup mayonnaise
    • 1 pinch ground black pepper to taste
    • 1/2 cup mayonnaise
    • 2 tomatoes, sliced

    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    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. 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.
    2. While the potatoes are boiling, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 3cm. 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.
    3. 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.
    4. 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.

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    Reviews in English (10)


    An excellent dish as is. Instead of using 1 can of drained peas I substituted a thawed 12 oz package of frozen peas and carrots. Also added a little garlic and finely diced yellow onion for added flavor. The whole family enjoyed it.  -  27 Aug 2010  (Review from Allrecipes USA and Canada)


    My mom's version: she uses leftover chicken, turkey or ham(smoked is awesome!), adds a tablespoon of lemon juice and a raw shredded carrot. Canned peas are OK but she uses frozen-they cook in minutes. We do not use onions, it will take a strong overpowering onion smell and taste, especially if you're planning to keep the leftovers for a while in the fridge. Best if chilled over night to let the flavors blend:you can really taste the difference. Store in air tight containers and it will last for a week in the fridge. (DOES NOT freeze well) Great as a sandwich spread or side dish. your favorite chicken wing or fried chicken dish will go well with it. --For those who rated the recipe without reading the directions: tomatoes are NOT used in the recipe, they are only the garnish--  -  05 Sep 2010  (Review from Allrecipes USA and Canada)


    This food is so Delicious and is a good dish for family and friend gatherings or birthday parties. The chicken breast also can be replaced by ham so the cook time would be decreased. Enjoy it!  -  21 Aug 2010  (Review from Allrecipes USA and Canada)