Low Carb Olivie Salad
Elevate your salad game with this Low Carb Olivie Salad, a lighter, keto-friendly twist on the classic Russian dish. Packed with tender chicken breast, creamy hard-boiled eggs, and nutrient-rich cauliflower in place of traditional potatoes, this recipe delivers all the satisfying flavors you crave without the carbs. Brimming with tangy pickled cucumbers, fresh dill, and vibrant green peas, it’s dressed to perfection with a smooth blend of mayonnaise and Dijon mustard. Ready in under an hour, this refreshing, wholesome salad is ideal for meal prep, potlucks, or a guilt-free midday treat. Served chilled, it’s a celebration of bold flavors and healthy eating in every bite!
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Recipe Information
Ingredients
- 300 grams Chicken breast
- 3 large Eggs
- 250 grams Cauliflower
- 100 grams Pickled cucumbers
- 100 grams Green peas (frozen or fresh)
- 100 grams Mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons Fresh dill
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by boiling the chicken breast. Fill a medium-sized pot with water, add a pinch of salt, and bring to a boil over medium heat. Add the chicken breast and cook for about 15 minutes or until fully cooked. Remove the chicken from the water and let it cool. Once cooled, dice the chicken into small cubes.
While the chicken is cooking, hard-boil the eggs. Place the eggs in a separate pot, cover with water, and bring to a rolling boil. Once boiling, reduce the heat and let simmer for 10 minutes. After cooking, transfer the eggs to a bowl of ice water for easy peeling. Once cooled, peel and dice the eggs.
In the meantime, cook the cauliflower. Cut the cauliflower into small florets and steam or boil them until they are tender but not mushy, about 5 minutes. Drain and let cool before chopping into small pieces similar in size to the chicken and eggs.
Chop the pickled cucumbers into small cubes, matching the size of the other ingredients.
If using frozen green peas, blanch them in boiling water for 2-3 minutes, then drain and cool under cold water. If using fresh peas, boil until tender, about 5 minutes, and then drain and cool.
In a large mixing bowl, combine the diced chicken, eggs, cauliflower, pickled cucumbers, and peas.
In a small bowl, mix together mayonnaise and Dijon mustard. Stir this dressing into the salad, ensuring all ingredients are well coated.
Finely chop fresh dill and add to the salad along with salt and pepper. Mix everything thoroughly.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve the salad chilled. Enjoy your delightful, low-carb Olivie salad!
Nutrition Facts
Calories |
1569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.0 g | 129% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 914 mg | 305% | |
| Sodium | 3788 mg | 165% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 15.0 g | ||
| Protein | 117.3 g | 235% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 216 mg | 17% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2114 mg | 45% | |
*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.
