Olivier salad recipe with chicken for eight
Recipe shopping list — copy the items into Valedo.
This Olivier salad makes eight side-dish servings. It uses cooked chicken rather than bologna and is served chilled.
Ingredients
Yukon Gold potatoes
2 pounds
Carrots
3 medium
Eggs
6
Cooked chicken breast
1 pound
Dill pickles
1 cup diced
Canned green peas
15 ounces
Mayonnaise
1 cup
Dijon mustard
1 tablespoon
Fresh dill
1/4 cup
Kosher salt
to taste
Black pepper
to taste
How to make it
- Boil potatoes and carrots until tender; cool, peel, and dice. 2. Hard-boil eggs, cool, and dice. 3. Combine vegetables, eggs, chicken, pickles, and drained peas. 4. Stir mayonnaise, mustard, dill, salt, and pepper into the salad. 5. Chill for at least 1 hour before serving.
FAQ
Who is "Olivier salad recipe with chicken for eight" for?
This Olivier salad makes eight side-dish servings. It uses cooked chicken rather than bologna and is served chilled.
What do I need to buy for "Olivier salad recipe with chicken for eight"?
This list has 11 items, including Yukon Gold potatoes, Carrots, Eggs, and Cooked chicken breast. Cross off what you already own, then buy the rest.
Do I need every item on "Olivier salad recipe with chicken for eight"?
No. Use it as a starting checklist for Olivier salad recipe with chicken for eight. Cross off what you already have—often that includes Yukon Gold potatoes—and add anything your situation still needs.
Does "Olivier salad recipe with chicken for eight" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Boil potatoes and carrots until tender; cool, peel, and dice. 2. Hard-boil eggs, cool, and dice. 3. Combine vegetables, eggs, chicken, pickles, and drained peas. 4. Stir mayonnaise, mustard, dill, salt, and pepper into the salad. 5. Chill for at le…
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