Olivier with chicken
Author:
Bruno Marino
Servings: 4
Cooking time: 30 min
Olivier salad recipe with chicken by Bruno Marino, brand-chef of Lancheria restaurant
Ingredients
| Olivier sauce 200 g |
| chicken breast 240 g |
| vegetable oil 15 ml |
| fresh cucumbers 100 g |
| pickles 200 g |
| whites of boiled chicken eggs 4 pcs. |
| carrots 120 g |
| potatoes 100 g |
| dill 20 g |
| green peas 100 g |
| salt 3 g |
| watercress 2 g |
| FOR "OLIVIER" SAUCE: |
| yolks of boiled chicken eggs 2-3 pcs |
| mayonnaise 150 g |
| dijon mustard 16 g |
Instructions
Step 1
Prepare "Olivier" sauce. Rub the yolks through a sieve, combine with mayonnaise and mustard, mix everything.
Step 2
Cut chicken breast into small cubes and fry in vegetable oil. Cut fresh cucumber into slices. The rest of the ingredients are also cut into cubes, add green peas and finely chopped dill. Salt to taste, dress and mix.
Step 3
Place the salad on a plate through a cooking ring. Place the chicken meat in the center, garnish with watercress. Overlap slices of fresh cucumber around the edges.
