Olivier Salad with Spicy Chicken

Ingredients

• Ginger 0 oz
• Garlic 3 cloves
• Lime 1 piece
• Ground coriander ½ spoons
• Mild Chili Spice ½ spoons
• Frozen green bean pods 5 oz
• Potato 10 oz
• Chicken fillet 10 oz
• Carrot 5 oz
• Quail Egg 6 pieces
• Cucumbers 5 oz
• Cilantro 0 oz
• Mayonnaise 5 oz
• Ground Black Pepper to taste
• Vegetable Oil to taste
• Salt to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Finely chop the ginger and garlic. Combine them with a tablespoon of vegetable oil, lime juice, ground coriander, and ground chili pepper.

Step 3

Rub the fillet with salt and a spice mix. Let it marinate for 30 minutes.

Step 4

Transfer the fillet to a baking sheet and place it in an oven preheated to 355°F for 15–20 minutes.

Step 5

Blanch the peas in boiling water for one minute, then transfer them to ice water to stop the cooking process.

Step 6

Peel the potatoes and cut them into cubes about one centimeter on each side.

Step 7

Boil the potatoes in salted water until tender. This will take about 5 minutes.

Step 8

Drain the cooked potatoes in a colander.

Step 9

Do the same with the carrot: peel and cut into small cubes.

Step 10

Cook the carrots in boiling water for 3 minutes. They should remain slightly crunchy.

Step 11

Boil the quail eggs for 3–4 minutes, then cool them down and peel, cutting them in half.

Step 12

Dice the cucumbers to match the size of the other vegetables.

Step 13

Cut half of the chicken into cubes, and slice the remaining half crosswise against the grain.

Step 14

Finely chop the cilantro. Mix all the prepared ingredients together, except for the eggs and slices of fillet.

Step 15

On a serving plate or a communal dish, arrange the salad, then layer the slices of chicken and quail eggs on top. Garnish with fresh herbs.