Salad Olivieh (Persian Chicken Salad)
Servings Prep Time
8 30minutes
Cook Time
45minutes
Servings Prep Time
8 30minutes
Cook Time
45minutes
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!