Low Carb Olivie Salad
A delightful twist on a classic dish, this Low Carb Olivie Salad is a lighter, keto-friendly version of the traditional Russian salad that doesn’t skimp on flavor! Packed with tender chunks of chicken breast, creamy hard-boiled eggs, and nutrient-rich cauliflower, this recipe swaps starchy potatoes for a low-carb alternative without losing its hearty texture. The addition of tangy pickled cucumbers, vibrant green peas, and a zesty Dijon mustard-mayo dressing brings a burst of freshness and a creamy, satisfying finish. Fresh dill ties the flavors together, making this salad both aromatic and vibrant. Ready in just under an hour and served chilled, it’s perfect for meal prep, potlucks, or a refreshing low-carb side dish. Enjoy a guilt-free upgrade to a beloved comfort food!
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Ingredients
- 300 grams Chicken breast
- 3 large Eggs
- 250 grams Cauliflower
- 100 grams Pickled cucumbers
- 100 grams Green peas (frozen or fresh)
- 100 grams Mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons Fresh dill
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
Begin by boiling the chicken breast. Fill a medium-sized pot with water, add a pinch of salt, and bring to a boil over medium heat. Add the chicken breast and cook for about 15 minutes or until fully cooked. Remove the chicken from the water and let it cool. Once cooled, dice the chicken into small cubes.
Step 2
While the chicken is cooking, hard-boil the eggs. Place the eggs in a separate pot, cover with water, and bring to a rolling boil. Once boiling, reduce the heat and let simmer for 10 minutes. After cooking, transfer the eggs to a bowl of ice water for easy peeling. Once cooled, peel and dice the eggs.
Step 3
In the meantime, cook the cauliflower. Cut the cauliflower into small florets and steam or boil them until they are tender but not mushy, about 5 minutes. Drain and let cool before chopping into small pieces similar in size to the chicken and eggs.
Step 4
Chop the pickled cucumbers into small cubes, matching the size of the other ingredients.
Step 5
If using frozen green peas, blanch them in boiling water for 2-3 minutes, then drain and cool under cold water. If using fresh peas, boil until tender, about 5 minutes, and then drain and cool.
Step 6
In a large mixing bowl, combine the diced chicken, eggs, cauliflower, pickled cucumbers, and peas.
Step 7
In a small bowl, mix together mayonnaise and Dijon mustard. Stir this dressing into the salad, ensuring all ingredients are well coated.
Step 8
Finely chop fresh dill and add to the salad along with salt and pepper. Mix everything thoroughly.
Step 9
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Step 10
Serve the salad chilled. Enjoy your delightful, low-carb Olivie salad!
Nutrition Facts
| Serving size | (1022.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1568.9 |
| Total Fat 101.0g | 0% |
| Saturated Fat 14.2g | 0% |
| Polyunsaturated Fat 1.6g | |
| Cholesterol 914.0mg | 0% |
| Sodium 3788.2mg | 0% |
| Total Carbohydrate 52.5g | 0% |
| Dietary Fiber 11.2g | 0% |
| Total Sugars 15.0g | |
| Protein 117.3g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 215.5mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 2114.3mg | 0% |
Source of Calories