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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.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
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.