Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 7.8 oz (220 g) chicken breast
- 7.1 oz (200 g) potatoes, peeled and diced
- 3.5 oz (100 g) carrot, diced
- 3.5 oz (100 g) eggs, two large
- 3.5 oz (100 g) canned peas, drained
- 3.5 oz (100 g) brined cucumber pickles, diced
- 2.5 oz (70 g) plain Greek yogurt
- 0.9 oz (25 g) mayonnaise
- 0.3 oz (8 g) dill, chopped
- 0.5 tsp (1 g) black pepper
Method
- Poach chicken in gently simmering water for 15–20 minutes until it reaches 165°F (74°C). Dice and cool promptly.
- Boil potatoes and carrot until tender, about 10–15 minutes depending on cube size. Drain. Hard-boil eggs for 10–12 minutes, cool, peel and dice.
- Chill the cooked ingredients until cold, about 1 hour additional to listed preparation and cooking time. Mix with peas and pickles.
- Fold in yogurt, mayonnaise, dill and pepper. Serve immediately or refrigerate at 40°F (4°C) or below.
Cook’s note: Chicken and yogurt are deliberate adaptations of common festive Olivier versions. Do not mix warm ingredients into a chilled salad.
Allergens: Egg and milk; check mayonnaise for mustard.
Approximate nutrition per serving: 445 kcal · Protein 41 g · Carbohydrates 32 g · Fat 17 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.