Salad-e Olovieh (Persian Chicken Salad)
CATEGORIES
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
  1. 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.
  2. 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
RECIPE BACKSTORY
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.