Chicken Olivye Salad with Dill Pickles
A Russian-inspired chicken salad combining boiled chicken, potatoes, carrots, and eggs bound together with creamy mayo and brightened by fresh dill and briny pickles. Served chilled as a main course salad or side dish at family gatherings and potlucks, this version uses rotisserie chicken as a shortcut while maintaining the traditional layered flavors and chunky texture that define this Eastern European comfort food classic.
Ingredients
- 1 lb chicken breast, cooked or store-bought rotisserie
- 3 medium russet potato, peeled
- 3 large carrot, peeled
- 2 cup frozen peas, thawed
- 5 large egg, boiled and diced
- 12 whole baby dill pickle, diced
- 1 small yellow onion, finely diced
- ¼ cup fresh dill, chopped
- 1 cup mayo, or to taste
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
Instructions
- 1
Poach chicken in salted water until cooked through, then cool and dice into bite-sized pieces.
- 2
Boil diced potatoes and carrots together until just tender, then chill in cold water and drain thoroughly.
- 3
Combine chicken, potatoes, and carrots in a large bowl.
- 4
Fold in peas, boiled eggs, pickles, onion, and dill.
- 5
Stir in mayo, season with salt and pepper to taste, and chill before serving.
Tips
Dry boiled potatoes and carrots thoroughly on paper towels to prevent watery salad. Ice bath after cooking stops cooking and firms texture.
Use rotisserie chicken to cut prep time by 20 minutes; remove all skin and shred or dice evenly for consistent bites.
Add mayo gradually and taste as you go; oversalted pickles and eggs mean you may need less added salt.
Good to Know
Refrigerate in airtight container up to 4 days. Salad releases liquid over time; drain before serving.
Prepare all components (cooked chicken, boiled vegetables, eggs) up to 2 days ahead. Assemble with mayo and seasonings within 4 hours of serving to prevent sogginess.
Serve chilled on lettuce leaves or as a side to grilled meats. Pair with rye bread and pickle juice on the side.
Common Mistakes
Do not skip chilling vegetables in ice bath to avoid mushy texture.
Do not over-dice eggs to avoid paste texture; cut into quarters.
Do not mix in mayo until ready to serve to avoid watery salad.
Substitutions
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FAQ
Can I make this salad ahead for a party?
Yes. Prepare chicken, vegetables, and eggs separately up to 2 days ahead and refrigerate. Assemble with mayo, pickles, and dill no more than 4 hours before serving to prevent excess moisture from releasing.
What if my salad turns watery?
Drain vegetables thoroughly on paper towels after boiling. Use mayo sparingly and fold gently. If watery develops, drain excess liquid before serving and add fresh mayo as needed.
Can I freeze Chicken Olivye?
Not recommended. Mayo-based salads separate and weep upon thawing. Store in refrigerator up to 4 days instead.