Olivier Salad with Chicken and Pickles
Tasty and simple - the best choice for a festive table! Olivier salad with chicken and pickles is made from basic ingredients you usually have on hand. It lifts the mood and creates a celebration feel. Many associate it with New Year’s, but try making it for dinner!
Updated : 15 January, 2026
Easy
About 30 min.
Ingredients
300 grams
Chicken fillet
3
Potato
3
Eggs
1
Carrot
4
Pickled cucumbers
150 grams
Green peas
100 grams
Mayonnaise
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Defrost the chicken fillet. Transfer it to a pot, cover with water, bring to a boil, and simmer for about 20 minutes, salting lightly. Remove the cooked meat from the broth and cut it into a few pieces so it cools faster.
Step 2
Scrub the potatoes and carrots well to remove any dirt (peeling is optional). Cover the vegetables with water and boil until tender, about 20–30 minutes after boiling starts. Check doneness with a knife. Boil the eggs in simmering water for 5-7 minutes. Then let everything cool.
Step 3
Prepare a bowl for mixing the salad. Dice the chicken fillet. Peel the boiled eggs, chop them, and add to the chicken. The salad looks best when all ingredients are cut to a similar size. Peel the potatoes and dice them. Add the potatoes to the bowl.
Step 4
Dice the pickles as well. They should be crunchy and not overly salty. Add the pickles and canned green peas (drained) to the bowl. Peel the boiled carrots and dice them, then add. Add salt to taste (optional).
Step 5
Dress all chopped ingredients with mayonnaise and mix well. The salad is ready! Refrigerate it until serving. Before serving, transfer to a salad bowl, shape with a ring mold, or serve in individual dessert cups. If you like, sprinkle with chopped dill or other fresh herbs. Enjoy!
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