SALAD-E OLOVIEH (PERSIAN CHICKEN SALAD)

 

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Ingredients

  • chicken breasts, 1 pound/450 grams, skinless and boneless
  • potatoes, 1 pound/450 grams, small diced, boiled (about 4 medium)
  • medium onions, 1
  • large eggs, 3-4 (depending on how much you like eggs), hard boiled and chopped
  • peas, 1 can le seur baby peas, drained (these were insisted on by my friend so are what seem right to me)
  • medium carrot, one, very small dice
  • dill pickles, 5-6 small (not sweet pickles) chopped
  • handful of black olives, sliced in half
  • juice of 1 fresh lime
  • mayonnaise (about ½ cup)
  • cooking oil
  • salt
  • black pepper

Directions

  • Lightly saute onions until slightly golden. Add chicken and fry until colour changes. Add diced carrot to chicken with a bit of salt and one cup of hot water. Cook over medium heat for about 20 minutes. Remove and cut or shred into small pieces. Chill.
  • Mash potatoes lightly. Add with peas, pickles, salt, black pepper, mayonnaise, eggs and lime juice to chicken and mix well. Mound the salad into an attractive mound. Cover with a light layer of mayonnaise. Decorate with additional slices of dill pickle and the sliced olives. (Alternately, do it in a big bowl) Salad-e Olovieh should be served cold with crackers, pita bread, whatever you like

Notes

A co-worker used to make this but would only ever give me part of the recipe. Thanks to the internet, I've adapted a couple different recipes to get pretty close.

Categories: European 

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