Best Persian Chicken Salad Recipes

SALADE OLIVIER - PERSIAN POTATO CHICKEN SALAD

Steps:

• In a small pot, simmer 2 cups of water with the chicken breast, onion, carrots, turmeric, and some salt for 45 minutes. Allow to cool, and discard the onion.
• Shred the chicken breast into small pieces with your hands.
• Cut the carrots into small cubes.
• In another pot, boil the potatoes and eggs.
• Remove the eggs after 12 minutes.
• Remove the potatoes when tender.
• Crack the eggs, peel them, and cut into small pieces.
• Peel the potatoes when they have cooled. Cut the potatoes into small pieces.
• In a small pot, cook the frozen peas according to package instructions.
• Cut the pickles into small cubes.
• In a large bowl, combine the potatoes, chicken, carrots, pickles, peas, and eggs.
• In a separate bowl, prepare the dressing by whisking the mayonnaise and vinegar. Add salt and pepper to taste.
• Add the dressing to the potato salad, and mix well.
• Refrigerate for 2 hours before serving.
• Serve chilled.

SALAD-E OLIVEH -PERSIAN POTATO, EGG, CHICKEN SALAD

Steps:

• 1. This recipe will serve up to 4 people. Most of the work is in the preparation of the ingredients. It's always best to prepare all your ingredients. There's a lot of vegetables to peel and chop, cook and mash.
• 2. If you have to cook the chicken specifically for this dish you can either fry it or poach it. I usually poach it in seasoned water with a teaspoon of lime juice.
• 3. Once you have finished all the preparation and the cooked ingredients have cooled down, add all of them together in a large mixing bowl. Pour on the mayonnaise, add the lime juice, salt and pepper and gently mix. The ingredients should adhere to each other with the mayo and now your Salad Olivieh is ready to serve.
• 4. It should be served cold. Present the Salad Olivieh in a dish of your choice and decorate with strips of carrot, or gherkins and olives. You can decorate it in which ever way you choose.
• 5. Traditionally, Salad Oliveh is mounded on a platter and covered with additional mayonnaise mixed with a little lime juice spread over like frosting then decorated as you like.
• 6. The key to this salad is having all vegetables finely diced except potatoes which are roughly mashed. Sliced green olives make a wonderful addition along with a drizzle of olive oil over top. A meal in itself.

PERSIAN CHICKEN SALAD

Steps:

• Boil chicken, eggs and potatoes. Shread chicken and slice potatoes and eggs and place in a large mixing bowl. Add peas, pickles, and onion. Add mayonaisse and mix together. When mixed properly, turn mixture out on a large platter and smooth out. Place a thin layer of mayonaisse on top of salad and garnish with an olive and pickle slices. Serve with pita bread triangles for a great appetizer or on a baguette as a sandwich.

PERSIAN CHICKEN SALAD

Steps:

• 1. Peel and dice the potatoes. Bring a pot of water to a boil. Cook the potatoes for 10-12 minutes. Drain and let cool.
• 2. Put the eggs in a pot and cover with water. Bring to a boil. Remove from heat, cover and let sit for 15 minutes. Drain and rinse with cool water.
• 3. Fill a large saucepan with water. Bring to a boil. add the chicken breasts and cook til done. Remove chicken breasts from the pot and let cool. Shred the meat using two forks.
• 4. While the eggs, potatoes and chicken are cooling, mince the onion and chop the pickles. Set aside. Defrost the peas.
• 5. Peel and chop the eggs. In a medium bowl, combine the first 6 ingredients. Season with salt and pepper. Add the Miracle Whip and mix well. Chill 1 hour.
• 6. Notes: You can use leftover chicken in this recipe.