A beloved staple across Russian and Eastern European tables, Chicken Olivye is a vibrant twist on the classic Olivier salad. This version replaces the traditional kielbasa with tender chicken, offering a lighter take without sacrificing the dish’s signature heartiness.

Each bite delivers a balanced medley of textures and flavors—from creamy potatoes and eggs to crisp dill pickles and fresh herbs. It’s the perfect harmony of comfort food and refreshing salad, ideal for gatherings or make-ahead meals.

Whether served as a side or main course, this chilled chicken potato salad is both nostalgic and satisfying. Rich, tangy, and loaded with wholesome ingredients, it’s a dish that invites second helpings and sparks conversation.

Chicken Olivye Ingredients – A Fresh Take on the Essentials

Chicken
The star protein in this lighter twist, chicken brings tenderness and heartiness, replacing traditional sausage with a leaner, comforting base.

Russet Potatoes
Earthy and soft, potatoes offer the creamy backbone of the salad, absorbing the dressing while balancing the dish with their starchy richness.

Carrots
Naturally sweet and vibrant, carrots add a colorful crunch that contrasts beautifully with the creamier textures in every forkful.

Peas
These little bursts of green bring a pop of freshness and a subtle sweetness that lifts the entire flavor profile.

Eggs
Creamy yolks and tender whites add richness and depth, enhancing both flavor and texture in this classic salad.

Dill Pickles
Bright and tangy, the pickles cut through the creaminess, delivering the signature zing that makes Olivye unmistakably bold.

Fresh Dill
Aromatic and refreshing, dill ties it all together, infusing the salad with a distinctly Eastern European flair.

Chicken Olivye (Chicken Potato Salad): Tips, Pairings & FAQs

Chicken Olivye, a beloved Eastern European staple, is a satisfying twist on traditional Olivier salad. It blends tender chicken, creamy potatoes, crisp pickles, and fresh herbs into a hearty, refreshing dish that’s perfect for picnics, potlucks, or casual family dinners. To help you make the most of this classic favorite, here are some expert tips, serving suggestions, and frequently asked questions.

Recipe Tips

1. Cook and Cool Ingredients Properly
Overcooked or mushy vegetables can ruin the texture of this salad. Boil the carrots and potatoes just until fork-tender, then immediately rinse them with cold water and pat them dry. This step stops the cooking process and keeps the vegetables from becoming watery, which helps maintain the salad’s structure and prevents a soggy consistency.

2. Choose the Right Chicken
For the best flavor and ease, a store-bought rotisserie chicken works wonderfully in this recipe. It adds a savory depth and requires minimal effort. If you prefer to cook your own chicken, simmer it gently and season the water with salt to infuse flavor into the meat. Let it cool fully before dicing to ensure clean cuts and a firmer texture in the finished salad.

3. Balance the Creaminess
Start with a modest amount of mayonnaise and gradually increase it to your desired level. Too much mayo can overpower the freshness of the dill, onion, and pickles. For added depth, consider mixing in a spoonful of sour cream or a dash of Dijon mustard to enhance the dressing’s flavor without making it too heavy.

What to Serve with Chicken Olivye

1. Crusty Rye Bread or Baguette
A rustic slice of rye or a crusty baguette pairs beautifully with Chicken Olivye. It adds a satisfying crunch and makes a wonderful vehicle for scooping up the creamy salad.

2. Light Soup or Broth
Serve this hearty salad alongside a light vegetable or chicken broth-based soup. It balances the richness of the mayo-dressed ingredients and rounds out the meal without overwhelming the palate.

3. Pickled Vegetables or Sauerkraut
Pickled beets, cucumbers, or sauerkraut add brightness and acidity that complement the salad’s creamy base. These tangy sides elevate the flavor profile while offering a nod to the dish’s Eastern European roots.

Frequently Asked Questions

Q1: Can I make Chicken Olivye ahead of time?
Yes, Chicken Olivye actually tastes better after a few hours in the fridge, allowing the flavors to meld. Prepare it up to a day in advance, but stir again before serving and adjust seasoning if needed.

Q2: Can I use other proteins besides chicken?
Absolutely. While this version uses chicken, you can substitute it with cooked ham, turkey, or even tofu for a vegetarian twist.

Q3: How long does Chicken Olivye last in the fridge?
Stored in an airtight container, it will keep for up to 3 days. Be sure to refrigerate promptly and stir before serving to refresh the texture.

Q4: Can I make this recipe lighter?
Yes, swap out some or all of the mayonnaise with Greek yogurt or a low-fat alternative. Just keep in mind it may slightly alter the traditional flavor and creaminess.

Chicken Olivye is a timeless recipe that blends comfort with freshness. With the right tips and thoughtful pairings, it becomes an irresistible staple for any occasion.

Chicken Olivye (Chicken Potato Salad)

Olivye, widely known as Olivier salad, is a cherished potato-based dish with origins in Russia and beloved throughout Eastern Europe. This rendition offers a contemporary twist by replacing the traditional kielbasa with tender chicken, delivering a lighter yet equally gratifying version of the classic.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 6 People

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

• 1 lb chicken breasts cooked, or rotisserie chicken, shredded
• 3 medium russet potatoes peeled and diced
• 3 large carrots peeled and diced
• 5 large eggs hard-boiled and chopped
• 2 cups frozen green peas thawed
• 12 baby dill pickles finely diced (approx. 2 cups)
• 1 small yellow onion finely chopped
• 1/4 cup fresh dill finely minced
• 1 cup mayonnaise or as preferred
• 1/2 tsp salt adjustable to taste
• 1/4 tsp ground black pepper adjustable to taste

Method

 

1. Prepare the Chicken:
2. If utilizing raw chicken breasts, place them in a medium saucepan and cover fully with water. Add 1 teaspoon of salt, bring to a boil, then reduce heat and allow to simmer for 15–20 minutes, or until thoroughly cooked. Remove from the heat, drain, and allow the meat to cool. Once cooled, dice into small, uniform pieces. Alternatively, for a more convenient option, remove the skin from a rotisserie chicken and shred the meat into bite-sized portions. Transfer the prepared chicken to a large mixing bowl.
3. Cook the Vegetables:
4. While the chicken cools, proceed to prepare the vegetables. Dice the peeled carrots and potatoes into even-sized cubes. In a separate pot, bring salted water to a boil. Add the diced vegetables and cook uncovered for 10–12 minutes, or until tender but not mushy. Once done, drain the vegetables and rinse them under cold water. Pat dry with paper towels to remove excess moisture, then incorporate them into the bowl with the chicken.
5. Combine and Season:
6. Add the thawed peas, diced eggs, chopped pickles, finely minced onion, and fresh dill to the chicken and vegetable mixture. Gently fold all components together to ensure even distribution. Gradually introduce the mayonnaise, adjusting the quantity to reach your desired level of creaminess. Season with salt and ground black pepper according to taste. Mix thoroughly once more and refrigerate until ready to serve. Enjoy chilled.