Heart-Healthy Olivier Salad

Give your favorite classic salad a heart-healthy makeover with this fresh and flavorful take on Olivier Salad. Packed with nutrient-rich ingredients like tender red potatoes, vibrant green peas, crisp celery, and lean diced chicken breast, this recipe trades the traditional heavy mayonnaise for a creamy, tangy dressing made with low-fat Greek yogurt and Dijon mustard. Bursting with wholesome flavor thanks to the addition of zesty lemon juice and aromatic fresh dill, this lightened-up version is both satisfying and nutritious. Perfect as a balanced main dish or a refreshing side, this Heart-Healthy Olivier Salad is easy to prepare and comes together in just 35 minutes. Whether you’re meal prepping or hosting a healthy gathering, this dish is sure to delight while prioritizing your well-being.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces small red potatoes
• 1 cup green peas
• 2 medium carrots
• 1 cup low-sodium pickles
• 2 stalks celery stalks
• 1 cup diced cooked chicken breast
• 0.5 cup low-fat Greek yogurt
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh dill
• 1 tablespoon lemon juice
• 0.5 teaspoon black pepper
• 0.25 teaspoon salt

Directions

Step 1

Begin by placing the red potatoes into a pot, cover them with water, bring to a boil, and cook until tender, about 10 minutes. Drain and set aside to cool.

Step 2

While the potatoes are cooking, bring another pot of water to a boil, add the green peas, and cook for 2-3 minutes until just tender. Drain and rinse with cold water to stop cooking.

Step 3

Peel the carrots and dice them into small cubes. In a small saucepan, bring water to a boil, add the carrots, and cook for about 5 minutes until just tender. Cool them in cold water and set aside.

Step 4

When the potatoes are cool enough to handle, peel and dice them into small cubes.

Step 5

Dice the low-sodium pickles and slice the celery stalks into small pieces.

Step 6

In a large mixing bowl, combine the diced potatoes, cooked peas, diced carrots, pickles, celery, and diced chicken breast.

Step 7

In a smaller bowl, mix together the low-fat Greek yogurt, Dijon mustard, fresh dill, lemon juice, black pepper, and salt until well combined.

Step 8

Pour the yogurt dressing over the salad ingredients and gently fold until everything is evenly coated.

Step 9

Chill the salad for at least 30 minutes in the refrigerator before serving to allow flavors to meld.

Step 10

Serve the salad cold as a refreshing, heart-healthy meal by itself or as a side dish.

Nutrition Facts

Serving size	1581.3 grams (1581.3g)

Amount per serving	% Daily Value*
Calories	1196

Total Fat 16.40g	21%
Saturated Fat 4.60g	23%
Polyunsaturated Fat 0.50g
Cholesterol 227mg	76%
Sodium 1418mg	62%
Total Carbohydrate 156.20g	57%
Dietary Fiber 25.50g	91%
Total Sugars 41.10g
Protein 104.10g	208%

Vitamin D 44IU	221%
Calcium 352mg	27%
Iron 10mg	57%
Potassium 4691mg	100%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 12.4%

Protein: 35.0%

Carbs: 52.6%