Olivier salad with chicken and caviar appetizer

This recipe will help you diversify the traditional Olivier by adding new flavors to it. Olivier salad with chicken and caviar appetizer will pleasantly surprise your guests.

Cooking time 30 minutes


Red seaweed caviar in mayonnaise sauce 1 pack

Chicken fillet 200 g

Potatoes 1 pc

Carrot 1 pc

Eggs 3 pcs

Canned green peas 50 g

Pickled cucumbers 2 pcs

Lettuce leaves for decoration

Salt to taste


Rinse the chicken fillet well and cook.

Cool completely without removing from the broth.

Boil vegetables and eggs until tender. Cool and clean.

Dice the potatoes, carrots and eggs into a bowl.

Add diced meat, cucumbers and peas.

Stir and add marine notes, dressing the salad with seaweed caviar in mayonnaise sauce, it will give a new taste to the proven "Olivier", brightly and festively decorate the salad. Place in the refrigerator for a while.

Put on a salad platter or salad bowl. Serve to the table.

Happy New Year!