You can diversify the New Year’s table with lighter options, not just heavy snacks. Artem Sipugin, the chef at Publika cafe, shared one tasty alternative with socialbites.ca.
He explains using Olivier as a base, but with lighter components that boost protein, cut fat, and provide sufficient carbohydrates and fiber. Fresh greens, rich in potassium, support the sodium-potassium balance and help reduce fluid retention after festive meals. This approach keeps the dish satisfying while fitting a more balanced holiday spread in Canada and the United States, where many households seek healthier twists on familiar classics, especially for a celebratory meal.
For ingredients, Sipugin suggests chicken breast, potatoes, fresh cucumber, celery, eggs, green peas, Greek yogurt, Dijon mustard, olive oil, parsley, spinach, lemon juice, and salt.
Regarding the sauce, he recommends whisking together two cooked yolks, mustard, olive oil, yogurt, and lemon juice to create a creamy, bright dressing that pairs well with the salad components.
As a practical tip, Sipugin offers a simple method to cook chicken perfectly. He says to place the chicken in salted boiling water, bring it to a boil, then remove from heat and cover. Within about half an hour, the breast will be cooked through and juicy. After cooking, shred the finished breast into small fibers and place them in a large bowl for mixing.
The final stage is assembling the salad.
Cut cucumbers, celery, cooled boiled potatoes, and eggs into small cubes. Boil the peas briefly in boiling water for 1–2 minutes, then add them to the bowl with the chicken. Add chopped herbs and the prepared sauce, and mix everything together. Season with salt and pepper to taste. Arrange the finished salad on a visually appealing plate, as Sipugin advises.
Earlier, brand chief Artur Minnegaliev explained how to make a tangerine cheesecake, offering another example of creative, lighter holiday desserts that can complement a healthier main course.