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 Chicken Salad with low Cholesterol Recipe
I must honestly admit that, for example, the standard "Olivier" seems tastier to me, but since you (like me) strive to minimize the cholesterol content in the dish, you will still have to try this version of the salad đŸ™‚
Course Diet Food Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas, Special Food Dishes
Cuisine Ukrainian Cuisine
Cook Time 10 minutes
Servings
Ingredients
Course Diet Food Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas, Special Food Dishes
Cuisine Ukrainian Cuisine
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Prepare all the ingredients for the salad.
    Prepare all the ingredients for the salad.
  2. Cut the boiled chicken meat (without skin, it is best to take the breast).
    Cut the boiled chicken meat (without skin, it is best to take the breast).
  3. Boil in a uniform and cool, peel and cut into cubes.
    Boil in a uniform and cool, peel and cut into cubes.
  4. Peel boiled and chilled chicken eggs, remove the yolks and chop.
    Peel boiled and chilled chicken eggs, remove the yolks and chop.
  5. Also cut the salted and fresh cucumbers into cubes.
    Also cut the salted and fresh cucumbers into cubes.
  6. From a jar with green peas, salt the liquid.
    From a jar with green peas, salt the liquid.
  7. Mix all the ingredients and mix.
    Mix all the ingredients and mix.
  8. Now we are going to prepare a low-cholesterol dressing. To do this, take yogurt (without additives, classic), mustard, lemon juice (or apple cider vinegar) and salt.
    Now we are going to prepare a low-cholesterol dressing. To do this, take yogurt (without additives, classic), mustard, lemon juice (or apple cider vinegar) and salt.
  9. Mix it all up. And the refueling is ready. The only thing is, add mustard, salt and acid to your taste. A little at first, and then, if you don't find it spicy or sour enough, add a little more mustard, or juice, or salt. The filling turns out to be quite tasty, not much inferior to the usual mayonnaise for us.
    Mix it all up. And the refueling is ready. The only thing is, add mustard, salt and acid to your taste. A little at first, and then, if you don't find it spicy or sour enough, add a little more mustard, or juice, or salt. The filling turns out to be quite tasty, not much inferior to the usual mayonnaise for us.
  10. And now we are dressing the salad.
    And now we are dressing the salad.
  11. Ready!
    Ready!
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