OLIVIEH SALAD FROM MYPERSIANKITCHEN.COM

OLIVIEH SALAD FROM MYPERSIANKITCHEN.COM image

Yield 6 people

Number Of Ingredients 11

3 medium large potatoes, cooked
3 eggs, hard boiled
2 cups shredded chicken
2 cups frozen peas and carrots
19 oz can of Persian pickles
Dressing
2 cups mayonnaise
1/4 cup lemon juice
2 tsp mustard
1/8 cup olive oil
salt & pepper

Steps:

First short cut: pick your favorite roast chicken. My local Albertson's makes a delicious Lemon Basil roast chicken. You can cook your own chicken from scratch, but the added flavor from the roast chicken is really good! Removed bones and skin and shred chicken. Also give it a rough chop to make the pieces a bit smaller. Small dice the eggs and pickles. Dice the potatoes as well making them slightly bigger in size than the pickles and eggs. Short cut two: Buy a bag of frozen peas and carrots. In the traditional Salad Olivieh the peas and carrots should be cooked. Mela informed me that the secret to a good Salad Olivieh is to not cook the peas. So I took this advice a step further and also saved the time spent on cutting the carrots. I just throw the peas and carrots in my salad raw, straight out of the bag. Place all ingredients in a big mixing bowl. In a different mixing bowl prepare the dressing by mixing mayo, mustard, lemon juice, oil, salt and pepper. I personally have a love affair with Dijon mustard, but you can use regular mustard too! Mix ingredients and dressing well. Taste and check seasoning. Cover and let rest in the fridge for a few hours allowing the flavors to come together.