• LK Bonabi

Olivier Salad

Updated: May 31

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.

Ingredients

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)

Method

Step 1

  • 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.

Step 2

  • 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.

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