Olivier salad with chicken and mushrooms

Step-by-step recipe

Step 1:

Prepare the ingredients. Boil the potatoes, carrots, chicken thighs, and eggs until tender.

Step 2:

Finely dice the mushrooms and fry them in a pan until golden brown. Let cool.

Step 3:

Peel the potatoes and cut into small cubes. Place in a bowl.

Step 4:

Peel the carrots, cut into small cubes and add to the potatoes.

Step 5:

Cut the chicken thigh fillets into small cubes and add to the remaining ingredients.

Step 6:

Cut the pickled and fresh cucumbers into small cubes. Add the peas.

Step 7:

Cut the chicken eggs into cubes and add to the salad.

Step 8:

Finely chop the onion and add to the bowl.

Step 9:

Add previously fried mushrooms and chopped herbs.

Step 10:

Add salt, pepper and mayonnaise to taste and gently mix all ingredients until smooth.

Step 11:

Serve immediately to keep the salad fresh and crisp.

Cooking tips

To make the mushrooms more flavorful, use champignons or wild mushrooms.

Don't overdo it with mayonnaise—it should only bind the ingredients together, not make the salad watery.

For a more piquant flavor, add a pinch of black pepper or dried garlic.

Use only high-quality mayonnaise - it holds its shape better and has a richer flavor.

Don't mix the salad in advance—it's better to do it just before serving to keep the vegetables crisp.

If you want a fresher taste, add a drop of lemon juice.

Store the prepared salad in the refrigerator in a sealed container for up to 2 days – it’s perfect for a quick lunch.

Serve Olivier with chicken and mushrooms immediately after assembly to ensure the ingredients retain their flavor and texture.