Salad Olivieh (Persian Chicken and Potato Salad)
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Ingredients
- 400 g chicken breast fillets
- 500 g potatoes, diced
- 3 eggs
- 3 gherkins
- 100 g frozen peas
- 150 g mayonnaise
- 1 tbsp lemon juice
Nutrition (per serving)
- Calories
- 556 kcal
- Protein
- 32.9 g
- Carbohydrate
- 22.9 g
- of which sugars
- 2.7 g
- Fat
- 35.4 g
- of which saturates
- 4.2 g
- Fibre
- 4.3 g
- Salt
- 1.22 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Poach the chicken breast fillets in simmering water for 15 minutes until cooked through with no pink remaining, then drain, cool and shred.
- 2
Boil the diced potatoes for 12-15 minutes until tender, then drain and cool.
- 3
Boil the eggs for 8 minutes, then cool in cold water, peel and chop.
- 4
Cook the frozen peas in boiling water for 3 minutes, then drain and cool.
- 5
Mix the shredded chicken, potatoes, chopped eggs, peas and gherkins with the mayonnaise and lemon juice, and season well.
- 6
Chill for at least 20 minutes before serving with flatbread or on its own.
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