Salad Olivier

Salad Olivier


Salad Olivier


A simple appetiser or sandwich filling, served with Nun Barbari or on a long roll.


  • 500g Chicken Thigh Fillet
  • 1kg potatoes
  • 1 cup cooked frozen green peas
  • 6 dill cucumbers ( Kheeyar Shoor )
  • 3/4 cup mayonnaise
  • salt and pepper
  • Extra mayonnaise and dill cucumber to decorate


  1. Steam chicken in  enough water to just cover for about 20 minutes until well cooked, drain and leave to cool.
  2. Peel and and cut potatoes into quarters.
  3. Boil with about 1 tsp salt in enough water to just cover until tender, then mash and leave to cool.
  4. Place cooled chicken and dill cucumber in the bowl of a food processor and process till roughly chopped.
  5. Tip into a large bowl and stir in the mashed potatoes.
    Stir the mayonnaise through and add salt and pepper to taste.
  6. Gently stir through the green peas.
  7. To serve, tip into a flat dish similar to a lasagna dish, and smooth the surface. Spread with extra mayonnaise and decorate with the dill cucumbers, sliced lengthwise.

Additional Tips

If desired you can replace the chicken fillet with a cold cooked  BBQ chicken, removing and discarding the bones and skin.

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