Persian Chicken Salad Recipe

Persian Chicken Salad Recipe

How To Make Persian Chicken Salad

This flavorful chicken salad is a loaded lunch meal of potatoes, carrots, and cucumbers all tossed in a creamy and refreshing herb dressing!

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • lbsmall new potatoes,(about 6 potatoes)
  • 3tbspolive oil
  • 1lbchicken breasts,(about 4 chicken breasts), boneless, skinless
  • tspsalt
  • ½tspfresh ground black pepper
  • 1cupplain yogurt
  • ½cupmayonnaise
  • 1tbspdijon mustard
  • ¼cuplime juice,(from about 2 limes)
  • 4carrots
  • 2cucumbers
  • 2celery ribs
  • 1cuppetite peas,frozen
  • 1red onion
  • ½cupkalamata olives,or other black olives
  • 1cupflat-leaf parsley,chopped
  • ½cupfresh basil,or parsley, chopped


  1. 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.

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

  3. 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.

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

  5. 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.

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

  7. Serve and enjoy!


  • Calories: 777.79kcal
  • Fat: 47.60g
  • Saturated Fat: 9.46g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 19.34g
  • Polyunsaturated Fat: 17.19g
  • Carbohydrates: 56.44g
  • Fiber: 10.29g
  • Sugar: 13.66g
  • Protein: 34.12g
  • Cholesterol: 91.80mg
  • Sodium: 1388.18mg
  • Calcium: 223.07mg
  • Potassium: 1785.04mg
  • Iron: 5.19mg
  • Vitamin A: 653.83µg
  • Vitamin C: 84.25mg
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