Low Carb Traditional Russian Olivier Salad
Experience the nostalgic flavors of a classic Russian Olivier Salad, reimagined in a low-carb version for modern, health-conscious meals. This vibrant dish swaps traditional potatoes for steamed cauliflower florets, keeping the texture hearty while reducing carbs. Packed with tender cooked chicken breast, crisp dill pickles, crunchy fresh cucumbers, thawed peas, and perfectly boiled eggs, every bite is bursting with contrasting textures and tangy flavors. A creamy dressing of mayonnaise, Dijon mustard, and fresh dill ties it all together, creating a salad that's as refreshing as it is satisfying. Ready in just 30 minutes with simple preparation steps, this guilt-free adaptation is ideal for keto diets, light lunches, or as a flavorful side dish at your next gathering. Serve chilled and enjoy a nutritious twist on a Russian culinary classic!
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Recipe Information
Ingredients
- 300 grams Chicken breast (cooked and diced)
- 150 grams Cauliflower florets (steamed and diced)
- 100 grams Dill pickles (diced)
- 4 pieces Hard-boiled eggs (chopped)
- 100 grams Fresh cucumbers (diced)
- 80 grams Frozen peas (thawed)
- 150 grams Mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh dill (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by cooking the chicken breast: season it with a pinch of salt and pepper, then boil, bake, or grill until fully cooked. Once cool, dice the chicken into bite-sized pieces and set aside.
While the chicken cooks, steam the cauliflower florets until tender but still slightly firm. Allow them to cool and dice into small, pea-sized pieces.
Dice the dill pickles, fresh cucumbers, and chop the hard-boiled eggs into small, uniform pieces for even texture. If the cucumbers are particularly watery, pat them dry with paper towels.
In a large mixing bowl, combine the diced chicken, cauliflower, dill pickles, cucumbers, eggs, and thawed peas.
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, chopped dill, salt, and black pepper to create the dressing.
Pour the dressing over the salad ingredients and gently mix everything together until well-coated and evenly distributed.
Adjust seasoning with additional salt or pepper, if necessary. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve chilled as a light low-carb meal or as a side dish. Optionally garnish with additional chopped dill before serving.
Nutrition Facts
Calories |
2026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.9 g | 182% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1159 mg | 386% | |
| Sodium | 3292 mg | 143% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 12.8 g | ||
| Protein | 126.0 g | 252% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 208 mg | 16% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1816 mg | 39% | |
*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.
