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!
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!
- 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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