Light Olivier salad with chicken and yogurt
The familiar Olivier with chicken and a yogurt-mustard dressing instead of mayonnaise.
- Per serving
- 421 kcal
- Time
- 50 min
- Servings
- 2
- Protein
- 47 g 45% of calories
- Fat
- 14 g 31% of calories
- Carbs
- 25 g 24% of calories
The share is how many calories each macronutrient supplies: protein and carbs at 4 kcal per gram, fat at 9.
Ingredients
- Chicken breast 250 g
- Potato 150 g
- Carrot 50 g
- Egg 3 pcs
- Pickled cucumbers 2 pcs
- Cucumber 1 pcs
- Green peas 50 g
- Onion 50 g
- Plain yogurt 100 g
- Mustard 5 g
- Dill to taste
- Salt to taste
Method
- Boil the chicken breast in salted water for 20 minutes, and cook the potato and carrot until soft, boiled or steamed. Hard-boil the eggs. Let everything cool.
- Pour boiling water over the onion for 10 minutes, drain and chop finely.
- Dice the chicken, potato, carrot, eggs, pickled and fresh cucumbers, then add the peas and herbs.
- Stir the yogurt with the mustard, dress the salad, season with salt and chill for 20 minutes.
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