Ingredients with Measurements:
- 1 cup cooked chicken, cubed
- 1 cup cooked potatoes, cubed
- 1 cup cooked carrots, cubed
- 1 cup cooked green peas
- 1 cup canned corn
- 1/2 cup chopped pickles
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh parsley
- 1/2 cup crumbled feta cheese
- 1/2 cup Greek yogurt
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Mixing spoon
Step-by-step instructions:
1. In a large mixing bowl, combine the cooked chicken, potatoes, carrots, green peas, canned corn, pickles, red onion, and fresh parsley.
2. In a separate bowl, whisk together the Greek yogurt, olive oil, red wine vinegar, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss gently to coat.
4. Sprinkle the crumbled feta cheese over the top of the salad.
5. Serve chilled.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Serve chilled
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 28g
- Protein: 20g
Substitutions for ingredients:
- Cooked chicken can be substituted with cooked turkey or ham.
- Potatoes can be substituted with sweet potatoes or butternut squash.
- Green peas can be substituted with edamame or lima beans.
- Canned corn can be substituted with fresh or frozen corn.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Greek yogurt can be substituted with sour cream or mayonnaise.
Variations:
- Add chopped cucumber or bell pepper for extra crunch.
- Use quinoa or couscous instead of potatoes for a gluten-free option.
- Add chopped olives for a more Mediterranean flavor.
- Use a different type of cheese, such as Parmesan or cheddar.
Tips and tricks:
- Make sure all the vegetables and chicken are cut into similar-sized cubes for even cooking and presentation.
- Chill the salad for at least an hour before serving to allow the flavors to meld together.
- Use a high-quality olive oil and red wine vinegar for the dressing for the best flavor.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on a platter.
- Garnish with additional chopped parsley or crumbled feta cheese.
Garnishes:
- Chopped parsley
- Crumbled feta cheese
Pairings:
- Serve with grilled chicken or fish for a complete meal.
- Pair with a glass of chilled white wine.
Suggested side dishes:
- Grilled pita bread
- Hummus and vegetables
- Tzatziki sauce and cucumber slices
Troubleshooting advice:
- If the salad is too dry, add more dressing or a drizzle of olive oil.
- If the salad is too wet, drain any excess liquid or add more vegetables.
Food safety advice:
- Make sure all ingredients are cooked to their proper temperature before adding to the salad.
- Store leftovers in the refrigerator and discard after 3 days.
Food history:
- The original Olivier salad was created in Russia in the 1860s by a chef named Lucien Olivier. It typically includes potatoes, carrots, pickles, and mayonnaise.
Flavor profiles:
- This Greek version of Olivier salad is tangy, creamy, and savory with a hint of sweetness from the vegetables.
Serving suggestions:
- Serve as a side dish or a light lunch.
- Great for picnics or potlucks.
Related Categories
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Region: Greek
Taste: Tangy, Savory, Herbaceous, Briny, Salty