Persian Chicken Salad

Serves 6-8 people



2 cups shredded and chopped cooked chicken

3 medium large potatoes, boiled, peeled and diced

3 eggs, hard boiled and chopped

2 cups frozen peas and carrots, thawed

3 medium dill or Persian cucumber pickles, finely chopped


2 cups mayonnaise

2 tbsp Dijon mustard

1/4 cup olive oil

1/4 cup lemon juice

½ cup chicken broth

salt & pepper to taste

Preparation: In large bowl, combine shredded chicken, potatoes, peas, carrots, pickles and eggs.

In a separate medium bowl, whisk together dressing ingredients. Combine with chicken mixture and mix thoroughly; add salt and pepper to taste. Cover and refrigerate for at least a couple of hours to let flavors blend. Serve with pita, French or lavash bread. Enjoy!

Presented by: Donna Parang

Date: 3/5/2014


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