Ingredients with Measurements:
- 2 cups cooked and diced chicken breast
- 1 cup cooked and diced potatoes
- 1 cup cooked and diced carrots
- 1 cup cooked and diced green peas
- 1 cup diced pickles
- 1/2 cup diced red onion
- 1/2 cup diced roasted red peppers
- 1/2 cup chopped fresh cilantro
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Mixing spoon or spatula
Step-by-step instructions:
1. In a large mixing bowl, combine the cooked chicken breast, potatoes, carrots, green peas, pickles, red onion, roasted red peppers, and cilantro.
2. In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, Dijon mustard, salt, and pepper until smooth.
3. Pour the dressing over the salad and toss until all ingredients are evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Refrigerate the salad before serving.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 320
- Fat: 20g
- Carbohydrates: 20g
- Protein: 16g
Substitutions for ingredients:
- You can use canned chicken instead of cooked chicken breast.
- You can use canned or frozen vegetables instead of fresh ones.
- You can use plain Greek yogurt instead of sour cream.
Variations:
- Add diced avocado for a creamier texture.
- Use black beans instead of green peas for a more Mexican flavor.
- Add diced jalapeño peppers for a spicy kick.
Tips and tricks:
- Make sure to dice all ingredients into small, bite-sized pieces for a consistent texture.
- You can make this salad ahead of time and store it in the refrigerator for up to 2 days.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 2 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 extra cilantro leaves and lime wedges.
Garnishes:
- Cilantro leaves
- Lime wedges
Pairings:
- Serve with tortilla chips or crackers for a light lunch or snack.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the salad is too dry, add more dressing or a splash of lime juice.
Food safety advice:
- Make sure to cook all ingredients thoroughly before adding them to the salad.
- Store the salad in the refrigerator and discard any leftovers after 2 days.
Food history:
- Olivier salad, also known as Russian salad, is a traditional dish that originated in Russia in the 19th century. It is typically made with boiled potatoes, carrots, peas, pickles, and mayonnaise.
Flavor profiles:
- This Mexican Olivier salad has a tangy and creamy flavor with a hint of spice from the Dijon mustard and cilantro.
Serving suggestions:
- Serve this salad as a side dish or as a light lunch or dinner.
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Region: Mexican