SALAD OLIVIEH (PERSIAN POTATO SALAD WITH CHICKEN)
Salad Olivieh is a Persian potato Salad studded with peas, dill pickles, eggs and chicken. It makes a wonderful appetizer or lunch.
Provided by Laura Bashar | Family Spice
Categories Salads
Time 3h30m
Number Of Ingredients 13
Steps:
- Wash and peel potatoes then cut in quarters.
- Place potatoes in a large saucepan and cover with water.
- Add eggs in with the potatoes and bring to boil.
- Once boiling, reduce heat to medium and continue cooking until potatoes are fork tender. Drain the water and transfer potatoes to a large mixing bowl to cool. Set eggs in a cold water bath to cool.
- While the eggs and potatoes cook, in a small pan over medium-high heat add 1 TBS extra virgin olive oil.
- Season both sides of chicken with 1/2 teaspoon salt.
- Once oil is hot add chicken breast.
- Cook until the chicken breast is browned, then flip over and cook other side of chicken breast.
- Reduce heat to low and add 2 TBS lemon juice.
- Cover pan and continue cooking until chicken is cooked thoroughly and juices run clear, about 15 minutes. Remove chicken from heat and cool.
- When potatoes are cool to touch, coarsely cut into 1/2-inch pieces in the mixing bowl.
- Peel the cooked eggs, dice and add to the potatoes.
- Dice the cooled chicken breast and add to the mix.
- Add chopped pickles, peas, 1/2 teaspoon salt and 1/4 teaspoon pepper to the potato mix and stir to combine.
- Stir mayonnaise, 2 TBS lemon juice and 2 TBS olive oil into the potato salad until smooth.
- Cover and refrigerate salad olivieh until read to serve.
- When ready to serve, transfer salad to a serving plate and smooth into a round mound.
- Garnish as you please with sliced radishes, green onions and fresh herbs.
- Serve alone or with lavash.
Nutrition Facts : Calories 418 calories, Carbohydrate 17.9 grams carbohydrates, Cholesterol 202 milligrams cholesterol, Fat 12.9 grams fat, Fiber 4.2 grams fiber, Protein 57.7 grams protein, SaturatedFat 1.8 grams saturated fat, ServingSize 1 cup, Sodium 1164 grams sodium, Sugar 3.8 grams sugar
TRADITIONAL PERSIAN POTATO SALAD RECIPE
A traditional Persian side dish made with eggs, chicken, potatoes, and pickles, garnished with black olives and cherry tomatoes. Packed with flavor, this versatile potato salad can be served as a side, in a sandwich or with breakfast.
Provided by Lisa Soldo-Johnson
Categories Appetizer / Snack Sides
Yield 12 people
Number Of Ingredients 11
Steps:
- In large pot, add the chicken and enough water to cover the meat by 3-inches. Add salt, cover and bring to a boil, reduce heat, cook on medium for 1 hour. Remove chicken from water and let cool. Remove skin and bones from meat and discard. Shred 4 cups of the chicken, saving the remaining meat and chicken broth for another use. Transfer shredded chicken to the bowl.
- While the chicken is cooking, boil potatoes and eggs in separate pots until done. Remove from water to cool before peeling eggs and dicing potatoes. Add both to a large bowl and set aside.
- Dice pickles and add to the bowl
- In small bowl, whisk together mayonnaise, lemon juice, olive oil, salt, and pepper.
- Pour dressing over chicken salad and toss well. Adjust salt and pepper to taste.
- Cover and refrigerate a minimum of 2 hours to allow flavors to infuse together.
- Transfer to a serving bowl or plate and garnish with tomatoes and black olives. Serve as an appetizer or side dish.
SALADE OLIVIER - PERSIAN POTATO CHICKEN SALAD
Make and share this Salade Olivier - Persian Potato Chicken Salad recipe from Food.com.
Provided by Barbell Bunny
Categories < 4 Hours
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a small pot, simmer 2 cups of water with the chicken breast, onion, carrots, turmeric, and some salt for 45 minutes. Allow to cool, and discard the onion.
- Shred the chicken breast into small pieces with your hands.
- Cut the carrots into small cubes.
- In another pot, boil the potatoes and eggs.
- Remove the eggs after 12 minutes.
- Remove the potatoes when tender.
- Crack the eggs, peel them, and cut into small pieces.
- Peel the potatoes when they have cooled. Cut the potatoes into small pieces.
- In a small pot, cook the frozen peas according to package instructions.
- Cut the pickles into small cubes.
- In a large bowl, combine the potatoes, chicken, carrots, pickles, peas, and eggs.
- In a separate bowl, prepare the dressing by whisking the mayonnaise and vinegar. Add salt and pepper to taste.
- Add the dressing to the potato salad, and mix well.
- Refrigerate for 2 hours before serving.
- Serve chilled.
CHICKEN AND EGG SALAD
I made this chicken and egg salad while looking for a chicken salad with lots of protein and no sweet stuff.
Provided by Holly Jones
Categories Salad
Time 3h25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine chicken, eggs, onion, celery, mayonnaise, cilantro, parsley, salt, and pepper in a big bowl; stir well. Taste and adjust salt, pepper, and mayonnaise to your liking. Place in the refrigerator to chill, about 3 hours.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 3.7 g, Cholesterol 216.2 mg, Fat 18.3 g, Fiber 0.7 g, Protein 22.5 g, SaturatedFat 4.5 g, Sodium 181.2 mg, Sugar 1.9 g
CHICKEN-EGG-POTATO SALAD
Make and share this Chicken-Egg-Potato Salad recipe from Food.com.
Provided by DreamoBway
Categories Lunch/Snacks
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients. Salt and pepper to taste.
- Refrigerate at least two hours to allow the flavors to meld.
Nutrition Facts : Calories 212, Fat 12.4, SaturatedFat 3.9, Cholesterol 186.2, Sodium 188.2, Carbohydrate 11.8, Fiber 1.1, Sugar 2, Protein 13.1
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