Salad-e Olovieh (Persian Chicken Salad)
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)
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
Pairs Well With
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.