- ⏲️ Prep time: 20 min
- 🍳 Cook time: 0 min
- 🍽️ Servings: 4-6
- 🔪Tools: bowl, knife, cutting board
Ingredients
- 500g boiled chicken breast, stock discarded
- 300g boiled shrimp (small or large ones cut in half)
- 100g canned black olives
- 200g lactose-free sour cream (15% fat)
- 30g marinated sugar-free capers
- Salt to taste
Directions
- Cut the boiled chicken breast into cube-shaped pieces.
- Cut the black olives in half. If using large shrimp, cut them in half as well.
- In a large bowl, combine the chicken, shrimp, olives, and capers.
- Add the sour cream and mix everything together until well combined.
- Season with salt to taste.
- Refrigerate for at least 2 hours before serving to allow flavors to meld.
- Mix again prior to serving.
Notes
- Adjust the amount of capers and olives based on personal preference.
- Marinated capers will break down the texture of the sour cream, making it more liquid while enhancing the umami flavor.
- The taste improves overnight, as is traditional with olivye salad - if it survives until the next day!