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
- 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!
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.