Heart-Healthy Olivier Salad
Experience a guilt-free twist on a classic favorite with this Heart-Healthy Olivier Salad, designed to bring vibrant flavors and wholesome ingredients to your table. This lighter version of the beloved Russian salad swaps heavy mayonnaise for creamy low-fat Greek yogurt, ensuring a tangy yet nutritious dressing. Packed with nutrient-rich veggies like tender red potatoes, carrots, and crispy celery, along with lean diced chicken breast and fresh dill, this recipe delivers a perfect balance of taste and health. Quick to prepare, this dish is ready in just 35 minutes and makes a refreshing, cholesterol-conscious addition to any meal. Serve it chilled as a satisfying standalone dish or pair it as a side to elevate your heart-healthy dining experience. Perfect for health enthusiasts and food lovers alike, this recipe preserves the comforting essence of Olivier salad while supporting a wholesome lifestyle.
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Recipe Information
Ingredients
- 4 pieces small red potatoes
- 1 cup green peas
- 2 medium carrots
- 1 cup low-sodium pickles
- 2 stalks celery stalks
- 1 cup diced cooked chicken breast
- 0.5 cup low-fat Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill
- 1 tablespoon lemon juice
- 0.5 teaspoon black pepper
- 0.25 teaspoon salt
Instructions
Begin by placing the red potatoes into a pot, cover them with water, bring to a boil, and cook until tender, about 10 minutes. Drain and set aside to cool.
While the potatoes are cooking, bring another pot of water to a boil, add the green peas, and cook for 2-3 minutes until just tender. Drain and rinse with cold water to stop cooking.
Peel the carrots and dice them into small cubes. In a small saucepan, bring water to a boil, add the carrots, and cook for about 5 minutes until just tender. Cool them in cold water and set aside.
When the potatoes are cool enough to handle, peel and dice them into small cubes.
Dice the low-sodium pickles and slice the celery stalks into small pieces.
In a large mixing bowl, combine the diced potatoes, cooked peas, diced carrots, pickles, celery, and diced chicken breast.
In a smaller bowl, mix together the low-fat Greek yogurt, Dijon mustard, fresh dill, lemon juice, black pepper, and salt until well combined.
Pour the yogurt dressing over the salad ingredients and gently fold until everything is evenly coated.
Chill the salad for at least 30 minutes in the refrigerator before serving to allow flavors to meld.
Serve the salad cold as a refreshing, heart-healthy meal by itself or as a side dish.
Nutrition Facts
Calories |
1196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 1418 mg | 62% | |
| Total Carbohydrate | 156.2 g | 57% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 41.1 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 352 mg | 27% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 4691 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
