Olivier Salad with Grilled Chicken Breast
⏳ Time
1 hour
🥕 Ingredients
18
🍽️ Servings
3
Description
Olivier Salad with Grilled Chicken Breast
Ingredients
- Potato - 6.3 oz
- Carrot - 3.9 oz
- Canned Mushroom Soup - 3.5 oz
- Cucumbers - 5.6 oz
- Poultry - 9.2 oz
- Egg white - 4 pieces
- Salt - 0.1 oz
- Ground Dried Garlic - 0.1 oz
- Mayonnaise - 4.9 oz
- Ocean salt - 0.1 oz
- Ground Black Pepper - 0.1 oz
- Romaine lettuce - 1.4 oz
- Cilantro - 0.1 oz
- Dill - 0.1 oz
- Parsley - 0.1 oz
- Celery salt - 0.1 oz
- Thyme - to taste
- Olive Oil - to taste
Step by Step guide
Step 1
Steam the vegetables — potatoes and carrots. Peel the vegetables. Peel the fresh cucumber. Boil the eggs hard. Separate the whites from the yolks. Cut all ingredients into small cubes. Grate the yolk on a fine grater. Rub the chicken breast with garlic, salt, and pepper, add fresh thyme leaves, and refrigerate to marinate for 30 minutes.
Step 2
Mix mayonnaise with the brine from the pickles. Cut the lettuce leaves into strips and mix with cilantro, dill, parsley, and celery leaves. Combine all diced vegetables in a deep bowl and add mayonnaise, salt, pepper, grated yolk, and canned peas, then place on a plate.
Step 3
Grill the marinated chicken on a barbecue (grill) or skillet on both sides until golden brown. Cut into pieces and place on top of the salad.
Step 4
Dress the prepared romaine leaves with olive oil, salt, and pepper, and place on top.
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