Olivier Salad with Sour Cream, Mustard, and Roasted Chicken

Salads | Russian cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Olivier salad with sour cream, mustard, and roasted chicken

Ingredients

Potato - 10.6 oz
Chicken fillet - 21.2 oz
Onion - 1 head
Carrot - 10.6 oz
Pickled Cauliflower - 3.5 oz
Celery stalk - 2 pieces
Chicken Egg - 6 pieces
Frozen green bean pods - 10.6 oz
Soy Sauce - 1 fl oz
Sugar - 1 tablespoon
Vegetable Oil - 1 fl oz
20% Sour Cream - 3.5 oz
Dijon Mustard - 2 spoons
Parsley - 0.7 oz
Dill - 0.7 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Dice the potatoes and carrots into small cubes, then boil them in salted water until cooked, which takes about fifteen minutes after the water comes to a boil.

Step 2

Finely chop the celery and blanch it in boiling salted water for three minutes, then add the frozen peas and cook for one minute after the water returns to a boil.

Step 3

Marinate the chicken for twenty minutes in a mixture of soy sauce, sugar, and oil, then place it in a preheated oven at 356°F for fifteen to twenty minutes.

Step 4

Combine sour cream with Dijon mustard and finely chopped dill and parsley. Chop the cucumbers, onion, and hard-boiled eggs, then mix them with the chilled vegetables and sauce. Season with salt and pepper.