Persian Chicken Salad with Pickles and Olives

Name: Persian Chicken Salad with Pickles and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound large red-skinned potatoes; 2 large eggs; Salt, to taste; 2 cups finely diced ( 1/4 inch) cold grilled chicken or rotisserie chicken; 3 tablespoons finely chopped cornichons or dill pickles; 2 medium ribs celery, very finely diced; 1 tablespoon chopped pitted green olives; 6 tablespoons mayonnaise; 2 tablespoons chopped fresh dill, plus a few sprigs for garnish; Freshly ground black pepper, to taste; 8 lettuce leaves, rinsed and spun dry, for serving; 2 fresh, ripe medium tomatoes, thinly sliced, for garnish; 12 black olives, preferably oil-cured, for garnish

Servings: persons

1 pound large red-skinned potatoes
2 large eggs
Salt, to taste
2 cups finely diced ( 1/4 inch) cold grilled chicken or rotisserie chicken
3 tablespoons finely chopped cornichons or dill pickles
2 medium ribs celery, very finely diced
1 tablespoon chopped pitted green olives
6 tablespoons mayonnaise
2 tablespoons chopped fresh dill, plus a few sprigs for garnish
Freshly ground black pepper, to taste
8 lettuce leaves, rinsed and spun dry, for serving
2 fresh, ripe medium tomatoes, thinly sliced, for garnish
12 black olives, preferably oil-cured, for garnish

1
Place the potatoes and eggs in a pot of cold salted water and bring to a boil over medium heat.
2
Reduce the heat to low and simmer until the potatoes are tender (they will be easy to pierce with a skewer) and the eggs are hard cooked; 11 minutes should do it (see Note).
3
Drain the potatoes and eggs in a colander and rinse under cold water until cool.
4
Drain well.
5
Cut the potatoes into 1/4-inch dice, then place in a large bowl.
6
Add the chicken, pickles, celery, olives, mayonnaise, and chopped dill and toss gently but thoroughly to mix.
7
Correct the seasoning, adding salt and pepper to taste.
8
Shell the eggs, cut into 1/4-inch dice, and add to the bowl.
9
To serve, line plates or a platter with lettuce leaves.
10
Arrange the tomato slices in a ring around the edge of the plate, overlapping them slightly.
11
Mound the chicken salad in the center and decorate the top with the olives and dill sprigs.

3217

kcal

Calories

327

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 pound large red-skinned potatoes, 2 large eggs, Salt, to taste, 2 cups finely diced ( 1/4 inch) cold grilled chicken or rotisserie chicken, and more.

Yes, Persian Chicken Salad with Pickles and Olives 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.

That's it — enjoy your meal!