Description
A vibrant and flavorful salad made with chicken, potatoes, and a creamy dressing, perfect for picnics and gatherings.
Ingredients
Scale
- 2 cups cooked and shredded chicken
- 1 cup boiled potatoes, peeled and diced
- 1 cup green peas (fresh or frozen)
- 1/2 cup pickles (diced)
- 1/2 cup carrots, finely diced
- 1 cup mayonnaise
- 1 tablespoon mustard
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Cook the Chicken: Season raw chicken with salt, pepper, and lemon juice, then poach in simmering water for 20-25 minutes until cooked. Shred into bite-sized pieces.
- Boil the Potatoes: Peel and cut potatoes into chunks, boil in salted water for 10-15 minutes until fork-tender.
- Prepare the Vegetables: Steam or boil green peas and carrots until tender, then rinse under cold water.
- Mix it All Together: In a mixing bowl, combine chicken, potatoes, peas, carrots, and pickles. Fold gently to mix.
- Prepare the Dressing: Whisk together mayonnaise, mustard, lemon juice, salt, and pepper in a separate bowl.
- Combine and Chill: Pour dressing over salad mixture and fold until well-coated. Refrigerate for at least 30 minutes.
- Serve It Up: Gently stir salad before serving and adjust seasonings if needed.
Notes
Great as a filling for sandwiches or served with pita chips. Can substitute chicken with chickpeas for a vegetarian version.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg
Keywords: salad, Persian, picnic, creamy, chicken, vegetables