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Salad Olivier, GiryaGirl Style

A high protein take on a classic one dish meal salad for people who hate mayonnaise. Great for a complete make-ahead meal, picnic item, or take to work lunch.
Course: lunch, One Dish Meal, Salad
Cuisine: Russian
Keyword: dinner salad, high protein, Salad Olivier
Servings: 4

Ingredients

  • 1 lb chicken white meat (Cold, cooked - see recipe notes)
  • 2 cup peas and carrots frozen (Thawed, but not warm)
  • 2 cup potatoes (leave out if you wish to keep the carbs lower) red skin (Cooked, cooled and diced)
  • 1/3 cup dill pickles minced (Use Mediterranean or European style pickles without food coloring)
  • 6 scallions Cleaned and thinly sliced
  • 2 T capers drained
  • 3 T dill fresh (chopped, or 1 teaspoon dried)
  • 1 t salt or to taste
  • 1/2 tsp pepper or to taste
  • 1/2 cup plain Greek yogurt pastured if possible
  • 1/2 cup sour cream pastured if you can!

Instructions

  • Combine cooked chicken, peas and carrots, potatos, scallions, pickles in a large bowl. Combine the yogurt, sour cream, dill, capers, salt and pepper then add it to the chicken and vegetable mixture.
  • Blend well, without destroying the individual ingredients.
  • Refrigerate for at least 1 hour before serving so the flavors can develop and meld.
  • Traditionally, when served this salad receives a variety of optional garnishes: cold cooked shirmp, hard boiled egg wedges, tomato slices, olives, etc. Alternately it is also extremely good straight out of a pyrex container in the refrigerator.

Notes

Normally I will bake the chicken in a shallow pan the night before (as well as cook the potatoes), and let them cool. The frozen peas/carrots can be gently thawed dry in a low heated skillet and gently stirred while you are preparing the other items.
Adapted from The Complete International One-Dish-Meal Cookbook by Kay Shaw Nelson