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Salad Olivieh: How to Make A Persian Take on Chicken Salad

Happy Monday everyone! Today, I’ve got a recipe that’s perfect for summer and spring from one of my very good friends Shirin Shahin. Founder of The Saffron Life, Shirin is dedicated to anything and everything regarding Persian culture—this also includes some delectable Persian recipes!

salad olivieh 2

Salad Olivieh: A Persian Take on Chicken Salad

I am so excited to write a guest post for Taji’s blog again. Thank you Taji!
With summer approaching, what better than a fresh, easy to make, and tasty recipe like “Salad Olivieh?” I like to think of Salade Olivieh as a Persian version of Potato & Chicken salad. And everything is better with the Persian version, right?!
I just LOVE this dish. My favorite memory you ask? Well, my mom asking me before school:
“Shirin, do you have lunch for tomorrow?”
“Hmmm, no I don’t.”
“I have some Salade Olivieh in the fridge and can make you a sandwich.”
“YES!”
That interaction is my favorite memory. And then the envious eyes I got from my classmates when they saw this sandwich!
Below is the recipe for this delightful meal or snack! Hope you enjoy it as much as I do!
  salad olivieh retouched

Check out Shirin’s full post for her savory Salad Olivieh here. Also subscribe to her Facebook page for the latest updates on Iranian and Iranian-American culture!

Photo credit via Flickr

Print Recipe
Salad Olivieh (Persian Chicken Salad)
Prep Time 30 minutes
Cook Time 45 minutes
Servings
Ingredients
Prep Time 30 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Wash the potatoes and then place in pot.
  2. Wash the carrots and eggs and place all in a second pot. Cover fully with water and bring all to boil on low heat (potato takes longer to come to boil, but let them all continue boiling).
  3. Remove any skin off chicken breast, wash and clean in a third pot. Add water about few inches into the pot, doesn't have to cover. Add the salt and ginger to the chicken for flavor. Don't cover fully and keep on low heat until chicken is cooked, about 20 minutes. If you haven't already done so, by this point the vegetables/potatoes should be cooked. Drain and store in the fridge until ready to use.
  4. Peel and chop the potatoes, eggs, carrots, pickles and chicken, mixing them together in a bowl.Add some salt and pepper to taste, the lemon juice, olive oil and chopped garlic. Again, this is all up to you! Taste the salad periodically to see if it's to your liking.
  5. Add mayo slowly, up to you on how much you want. If you're watching your calories/fat intake, you might want to make your salad olivieh on the drier side. You can also substitute with light mayo or even a mayo substitute.
  6. For serving, you can put a layer of Mayo on it and design with olives or green peas. This is the traditional way of serving, but ultimately it's up to you!
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