Olivier salad

Cool the boiled chicken and let it brew a little. Lay the carcass breast down, then the flowing broth juices will solidify both on top of the breast and under the skin, the dryish white meat will become a little juicier. And the top chicken skin will dry in the air, the meat will wither a little, improving its taste.

Boil potatoes and carrots in their skins, then cool and peel.

Cut the peeled vegetables into small cubes of the same size as the peas. The uniform size of the salad components allows you to reveal the taste of each component, without prejudice to others, and to assemble the dish into a single, harmonious structure.

Also boil, cool and cut the eggs into cubes.

The number of eggs and potatoes in the Olivier should be equal to the number of guests at the table.

Chop the onion finely, neatly, into cubes of the same size as the other Olivier elements. Red, or, as it is also called: "pink", "purple" or "Yalta" onions - the most delicate and pleasant to the taste. It is traditionally believed that this variety "/>

Cut the peeled vegetables into small cubes of the same size as the peas. The uniform size of the salad components allows you to reveal the taste of each component, without prejudice to others, and to assemble the dish into a single, harmonious structure.

Also boil, cool and cut the eggs into cubes.

The number of eggs and potatoes in the Olivier should be equal to the number of guests at the table.

Chop the onion finely, neatly, into cubes of the same size as the other Olivier elements. Red, or, as it is also called: "pink", "purple" or "Yalta" onions - the most delicate and pleasant to the taste. Traditionally, this variety is considered the best for salads that are not cooked. Try it, you won't regret it!

If you have chosen large cucumbers, it is advisable to peel them of seeds and then cut them into cubes of the appropriate size. Gherkins in this sense are more convenient and have a more refined taste.

Instead of pickled cucumbers, you can use pickled or lightly salted cucumbers, but if you do not have any, except fresh, cut them. True, the salad will acquire a more bland taste. Some housewives acidify it with Antonovka, but, in my opinion, this is not worth doing, nevertheless, apples have a pronounced fruity taste. It is more appropriate in this case to add canned, salted pineapples or even finely chopped sauerkraut, or spicy, sour mushrooms.

All of the listed components will undoubtedly diversify your idea of ​​the varieties of Olivier salad, but, nevertheless, it is better to stock up on canned crispy cucumbers. They will be useful to you and in other salads.

Cut the cooled chicken meat into cubes corresponding to the general idea of ​​\ u200b \ u200bthe salad size. I advise you not to peel off the skin, it surprisingly pleasantly complements the salad dressing with its slippery and oily structure and compensates for the dryness of the breast. Of course, ordinary breast is good for someone, but, you see, in comparison with the juiciness, with the smooth lubrication of dark chicken meat, white poultry meat is perceived as completely dry.

Thoroughly mix dry "Olivier" slices and then season with mayonnaise.

The thick sauce should grease well and combine all the ingredients into a single salad mass. But if the slices have already floated in it, this is a clear overkill. "A lot" does not mean "good" here.

Decorate the finished salad with herbs.