Any Russian holiday table is considered incomplete without salad Olivier. This dish is named after a French chef Lucien Olivier back in the 19th century. Since then, it has become very famous and evolved into many different versions. An excellent way to use the leftover meat from last night’s dinner! Serve with traditional Russian bread pirozhki for fast weeknight meals. Smart Recipes, Eastern European Recipes, Chicken,Eggs Recipes, Recipes Chicken,Eggs Eastern European Salad Olivier Salad Olivier Recipe | RecipeSavants.com PT50M Serves 5 Ingredients: 1 Pound Chicken Breasts 3 Eggs 2 Medium Potatoes 1 Large Carrot 3 Small Whole Dill Pickles 0.5 Small Sweet Onion 12 Ounces Sweet Peas 6 Tablespoons Sour Cream 0 To Taste Salt 0 Chopped Fresh Parsley In a pan of water, cook carrots and potatoes for about 20-25 minutes or until tender. Drain well and rinse under cold running water for a few seconds. In another pan of boiling water, cook chicken breasts for about 15-18 minutes or until desired doneness. Drain well and keep aside to cool completely. In a third pan of water, cook eggs for about 10 minutes. Drain well and keep aside to cool. Cut the cooled chicken into small cubes. Peel the eggs and chop them. Cut the potatoes, carrot and pickles into small cubes. Chop the onion finely. In a large bowl, add chicken, carrot, potatoes, onion, peas, eggs, sour cream, salt and black pepper and gently, stir to combine. Garnish with parsley and refrigerate to chill for about 30-60 minutes.

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