Light Birthday Salad
Quick, simple, diet-friendly, and without mayonnaise! Light Birthday Salad is similar to traditional Olivier, but lower in calories. It has no potatoes or carrots, and chicken replaces sausage. Great for kids too.
Updated : 03 October, 2025
Easy
About 30 min.
Ingredients
200 grams
Chicken fillet
3
Eggs
130 grams
Green peas
1
Cucumber
5
Lettuce leaves
3 tablespoon
Sour cream
to taste
Greens
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Boil or bake the fillet beforehand, then let it cool. Use boiled eggs. Take one large cucumber or two small ones. Drain the peas in a sieve to remove all liquid. Use any salad leaves - lettuce, iceberg, romaine, or even the green part of Chinese cabbage. I used frisée lettuce. Use low-fat sour cream – 10-15% fat is enough.
Step 2
I used baked fillet. How to bake fillet? Rinse the meat and pat dry. Salt well on all sides, optionally add spices (I did not). Wrap the fillet in foil and place it in a baking dish. Bake in a preheated oven at 356°F (180°C) for 35-40 minutes depending on the size of the fillet. Let the fillet cool and cut into cubes.
Step 3
Peel and cut the boiled eggs into cubes.
Step 4
Wash the cucumber, cut off the ends. Cut into cubes of the same size as the other ingredients. Taste the cucumber before cutting to ensure it is not bitter, otherwise it will ruin the salad.
Step 5
Wash, dry, and finely chop the greens. I used dill; parsley and green onions also work well.
Step 6
Put all vegetables and chopped greens into a salad bowl. Add green peas. Wash and dry the salad leaves. Tear them into the bowl by hand - avoid using a knife as it oxidizes and wilts the leaves faster.
Step 7
Add sour cream and salt to taste.
Step 8
Mix the salad well and serve immediately.
Step 9
You can serve the salad in a bowl or use a cooking ring for a more elegant presentation. Enjoy!