Lighter Olivier Salad with Chicken

By swapping heavy mayonnaise for strained yogurt and a touch of light sour cream, this high-protein twist preserves the iconic Olivier flavor with substantially less fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 380 g (13.4 oz) cooked chicken breast, diced · 627 kcal in the whole recipe
• 200 g (7 oz) potatoes, boiled and diced · 154 kcal in the whole recipe
• 120 g (4.2 oz) carrots, boiled and diced · 49 kcal in the whole recipe
• 120 g (3/4 cup) boiled green peas · 97 kcal in the whole recipe
• 120 g (4.2 oz) dill pickles, diced · 14 kcal in the whole recipe
• 3 hard-boiled eggs, diced · 214 kcal in the whole recipe
• 160 g (2/3 cup) strained yogurt · 152 kcal in the whole recipe
• 50 g (3 tbsp) light sour cream (in place of smetana) · 68 kcal in the whole recipe
• 30 g (1/3 cup) green onions, finely chopped · 10 kcal in the whole recipe
• 1 tsp yellow mustard, salt, and black pepper to taste

Method

1. Boil the potatoes, carrots, and eggs until tender, allow them to cool completely, and cut into small, even cubes.

   

2. Dice the cooked chicken breast and dill pickles into small cubes matching the size of the vegetables.

   

3. Place the diced chicken, potatoes, carrots, eggs, pickles, green peas, and finely chopped green onions into a large mixing bowl.

   

4. In a separate bowl, whisk together the strained yogurt, light sour cream (in place of smetana), yellow mustard, salt, and black pepper until smooth.

   

5. Pour the dressing over the salad ingredients, fold gently to combine without mashing, and chill in the refrigerator for 30 minutes before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.