Chicken Salad with Olives and Green Peas
by Editorial Staff
The salad with chicken, olives and green peas turns out to be very juicy. Pickled cucumbers, crispy onions, tender chicken and mustard dressing – everything seems to be simple, but how exquisite it turns out. Worth trying!
Ingredients
- Chicken fillet – 200 g
- Pickled cucumbers – 2 pcs.
- Canned peas – 130 g
- Pitted olives – 100 g
- Red onion – 1 pc.
- Mayonnaise – 1 tbsp
- Granular mustard – 1 tbsp
- Paprika – 0.5 teaspoon
- Provencal herbs – 0.5 teaspoon
- Dried garlic – 0.5 teaspoon
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – for frying
Directions
- Prepare foods for the chicken and olive salad.
- Wash the chicken fillet, dry with paper towels. Place the fillets on a cutting board. Use a sharp knife to make deep cuts crosswise on the fillet surface.
- Rub the fillet with a mixture of spices: paprika, dried garlic, Provencal herbs, as well as black pepper and salt.
- Heat oil in a frying pan and add chicken fillet. Fry the chicken fillet in oil until tender over medium heat, periodically turning the fillet on one side or the other.
- Remove the finished fillet from the pan and cool.
- For salad dressing, mix mayonnaise with granular mustard.
- Cut the onion into thin half rings and put in a bowl.
- Cut the olives into rings and put on the onion.
- Chop the cucumbers and add to a bowl.
- Pour canned peas there, after draining the liquid.
- Cut the cooled chicken fillet into cubes and add to a bowl.
- Add mayonnaise and mustard dressing to the salad.
- Stir salad, taste. Salt and pepper if desired.
- Delicious and juicy salad with chicken and olives is ready.
Bon Appetit.
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