Heart-Healthy Traditional Russian Olivier Salad
Discover a modern twist on a beloved classic with this Heart-Healthy Traditional Russian Olivier Salad. Packed with wholesome ingredients like baby potatoes, carrots, green peas, and dill pickles, this recipe swaps out heavy mayonnaise for a creamy, tangy dressing made with low-fat Greek yogurt, Dijon mustard, and fresh lemon juice—perfect for those looking to lighten up their meals without sacrificing flavor. Tender, skinless chicken breast adds a satisfying protein punch, while fresh parsley provides a vibrant herbal kick. Ready in just 35 minutes, this nutrient-rich recipe is an easy, guilt-free option for a refreshing side dish or light entrée. Perfect for meal prep or serving at gatherings, this heart-healthy Olivier salad is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams baby potatoes
- 2 medium carrots
- 150 grams frozen green peas
- 3 medium low-sodium dill pickles
- 200 grams cooked skinless chicken breast
- 2 tablespoons fresh parsley
- 1 teaspoon dijon mustard
- 150 grams low-fat plain Greek yogurt
- 1 teaspoon fresh lemon juice
- 0.25 teaspoon black pepper
- 0.25 teaspoon salt
Instructions
Place the baby potatoes and carrots in a pot of water and bring to a boil. Cook for 15-20 minutes, or until tender. Drain and allow them to cool to room temperature.
While the vegetables are cooling, bring a small pot of water to a boil and blanch the frozen green peas for 2-3 minutes. Drain and set aside.
Dice the cooled potatoes, carrots, and dill pickles into small, uniform cubes and add them to a large mixing bowl.
Shred or dice the cooked chicken breast into bite-sized pieces and add it to the bowl.
Add the blanched peas to the mixture, along with freshly chopped parsley.
In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, black pepper, and salt to create the dressing.
Gently fold the dressing into the salad, making sure all ingredients are evenly coated.
Taste and adjust seasoning if necessary. For best results, cover and chill the salad in the refrigerator for 1-2 hours before serving.
Serve cold as a side dish or a light entrée. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 1054 mg | 46% | |
| Total Carbohydrate | 96.6 g | 35% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 23.6 g | ||
| Protein | 93.2 g | 186% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 356 mg | 27% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2949 mg | 63% | |
*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.
