Light Salad Recipe
When I made this salad, my eldest daughter said, “Oh, it’s almost olivier!” Just no potatoes, no carrots, no lettuce leaves…That’s why we now call him “almost Olivier”. When you want to get a familiar taste and at the same time reduce the number of calories in a salad or just make it easier. In the presence of ready-boiled or baked chicken meat, it turns out very easily and quickly. And do not hesitate to serve it to the festive table. Let’s start cooking!
Servings Prep Time
8 5minutes
Cook Time
40minutes
Servings Prep Time
8 5minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Boil or bake the chicken fillet. Cut the cooled into small cubes.
  2. Cucumbers are also cut into small cubes.
  3. Boil the eggs hard-boiled, cool, finely chop.
  4. Open a jar of peas (245 g net), drain the liquid, add to the salad bowl.
  5. Chop the lettuce leaves, parsley, dill and green onions finely.
  6. Add sour cream and salt and pepper to taste.
  7. Stir the salad.
  8. When serving, you can decorate with herbs.
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