Persian Chicken Salad Recipe

Name: Persian Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds small new potatoes (about 6), cut into quarters; 3 tablespoons olive oil; 1 1/3 pounds boneless skinless chicken breasts (about 4); 1 1/2 teaspoons salt; 1/2 teaspoon fresh-ground black pepper; 1 cup plain yogurt; 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; 1/4 cup lime juice (from about 2 limes); 4 carrots, grated; 2 cucumbers, peeled, halved, seeded, and cut into 1/4-inch dice; 2 ribs celery, cut into 1/4-inch dice; 1 cup frozen petite peas, thawed; 1 red onion, chopped fine; 1/2 cup Kalamata or other black olives, halved and pitted; 1/3 cup chopped flat-leaf parsley; 1/2 cup chopped fresh basil or parsley

Servings: persons

1 1/2 pounds small new potatoes (about 6), cut into quarters
3 tablespoons olive oil
1 1/3 pounds boneless skinless chicken breasts (about 4)
1 1/2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 cup plain yogurt
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/4 cup lime juice (from about 2 limes)
4 carrots, grated
2 cucumbers, peeled, halved, seeded, and cut into 1/4-inch dice
2 ribs celery, cut into 1/4-inch dice
1 cup frozen petite peas, thawed
1 red onion, chopped fine
1/2 cup Kalamata or other black olives, halved and pitted
1/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh basil or parsley

1
Put the potatoes in a medium saucepan of salted water.
2
Bring to a boil, reduce the heat, and simmer until just tender, about 12 minutes.
3
Drain the potatoes and let cool.
4
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat.
5
Season the chicken with 1/4 teaspoon each of the salt and pepper.
6
Cook the breasts until browned and just done, about 5 minutes per side.
7
Remove the chicken from the pan and let it cool.
8
Cut into 1/2-inch chunks.
9
In a large glass or stainless-steel bowl, whisk together the yogurt, mayonnaise, mustard, lime juice, and the remaining 1 1/4 teaspoons salt and 1/4 teaspoon pepper.
10
Add the potatoes, chicken, carrots, cucumbers, celery, peas, onion, olives, parsley, and basil and toss.

860

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 pounds small new potatoes (about 6), cut into quarters, 3 tablespoons olive oil, 1 1/3 pounds boneless skinless chicken breasts (about 4), 1 1/2 teaspoons salt, and more.

Yes, Persian Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Persian Chicken Salad

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