Updated: May 31, 2020
It’s a warm day and I have left over chicken that would go perfectly in the Olivie salad I’ve been wanting to make.
Once made, this salad tastes fantastic eaten with toasted ciabatta or in a baguette.
1/2 cup finely diced gherkin
1/2 cup cooked finely diced carrots
3 cooked chicken thighs (deboned a d diced)
1 1/3 cup or 1 large potato diced into small cubes
pinch of saffron (ground)
1 1/2 cup mayonnaise
3 large eggs boiled and diced
1/4 tsp salt
1/4 tsp pepper
1 tbsp lemon juice
nigella seeds to garnish (optional)
In a large mixing bowl put the diced chicken, gherkins and carrots.
Add salt, pepper, lemon juice and mix.
Dice the potato into small cubes and boil in 1 cup of water with a pinch of salt and saffron till cooked Al dente.
Remove the potatoes from the heat and allow to cool.
Add to the chicken mixture.
Add 11/2 cup mayonnaise and mix well.
Finally boil 3 large eggs. Once cooled down, peel and dice them and add to the chicken. Mix gently.
Place in a serving dish and garnish with nigella seeds and decorate with carrots and gherkins or some extra egg.
This salad tastes fantastic either on or sandwiched in-between a toasted ciabatta.