Persian Chicken Salad Recipe

April 10, 2013

Chicken Salad

 

Ingredients

1 lb boneless skinless chicken breasts
4-6 hard boiled eggs
4-6 medium potatoes, boiled
1 small can of peas (or 1/2 package of frozen peas)
4-6 dill pickles, shreaded without juice
1/2 medium onion, chopped (optional)
1/2 cup mayonaisse
sliced pickles and olives for garnish

Directions

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

 

Category: Persian Recipes

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