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Print Recipe
Light Salad Recipe
When I made this salad, my eldest daughter said, " Oh, it's almost Olivier!" Only no potatoes, no carrots, and no lettuce...That's why we now call him "almost Olivier". When you want a familiar taste and at the same time reduce the number of calories in salad, or just make it easier. In the presence of ready boiled or baked chicken meat, it is very easy and fast. And do not be ashamed to apply for a festive table. Let's start to cook!
Prep Time 5 minutes
Cook Time 40 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Boil or bake chicken fillet. Cooled cut into small cubes.
    Boil or bake chicken fillet. Cooled cut into small cubes.
  2. Cucumbers also cut into small dice.
    Cucumbers also cut into small dice.
  3. Eggs boil hard boiled, cool, finely crumble.
    Eggs boil hard boiled, cool, finely crumble.
  4. Open a jar of peas (net 245 g), drain the liquid, add to the salad bowl.
    Open a jar of peas (net 245 g), drain the liquid, add to the salad bowl.
  5. Lettuce to break it, parsley, dill and green onions finely chop.
    Lettuce to break it, parsley, dill and green onions finely chop.
  6. Add sour cream and salt with pepper to taste.
    Add sour cream and salt with pepper to taste.
  7. Mix the salad.
    Mix the salad.
  8. When serving, you can decorate with herbs.
    When serving, you can decorate with herbs.

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