This lighter take on a beloved classic keeps all the comfort and creaminess of Olivier salad while swapping heavy mayonnaise for a bright, tangy yogurt dressing. Tender chicken, soft potatoes, sweet carrots and crisp pickles come together in a fresh, protein-rich bowl that feels indulgent without being heavy. It is an easy make-ahead dish for lunches, picnics and festive tables alike.
Ingredients
- 300 g (10.5 oz) cooked chicken breast
- 3 hard-boiled eggs
- 200 g (7 oz) potatoes, baked or boiled
- 150 g (5.3 oz) carrots, baked or boiled
- 150 g (5.3 oz) pickled cucumbers
- 100 g (3.5 oz) frozen green peas
- For the dressing:
- 250 g (about 1 cup) Greek yogurt (10% fat) or light sour cream
- Fresh dill to taste
- Juice of 1/2 lemon
- 1/2 tsp mustard
- Salt and pepper to taste
Instructions
- Boil the chicken breast in salted water. Bake or boil the potatoes and carrots (bake at 200 C / 400 F for about 40 minutes).
- Pour boiling water over the frozen peas for a few minutes, then drain.
- Whisk the yogurt with the dill, mustard, lemon juice, salt, and pepper.
- Dice all the salad ingredients, combine in a large bowl, and toss with the dressing.
- Serve chilled for the best flavor.
Tips
- Dice the ingredients to a similar size so every spoonful has chicken, potato and pickle in it.
- Chill the salad for at least 30 minutes before serving so the yogurt dressing can meld with the vegetables.
- Adjust the lemon juice and mustard to taste, and add a little extra dill just before serving for freshness.
Nutrition
Nutrition per 100 g: 85.58 kcal, protein 7.54 g, fat 5.13 g, carbs 2.79 g.
For more light, family-friendly salads, try Warm Salad with Chicken and Mushrooms and Fresh Chicken Salad with Avocado and Herbs. For guidance on cooking chicken safely, see the USDA Food Safety and Inspection Service.