Persian Chicken Salad Recipe

Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer for about 12 minutes until just tender. Drain the potatoes and let cool.

In a large nonstick frying pan, heat 1 tablespoon of oil over moderate heat.

Season the chicken with ¼ teaspoon each of the salt and pepper. Cook the breasts for about 5 minutes per side until browned and just done.

Remove the chicken from the pan and let it cool. Cut into ½-inch chunks.

In a large glass or stainless-steel bowl, whisk together the yogurt, mayonnaise, mustard, lime juice, the remaining 1¼ teaspoons of salt, and ¼ teaspoon of pepper.

Add the potatoes, chicken, carrots, cucumbers, celery, peas, onion, olives, parsley, and basil, and toss.

Serve and enjoy!