Persian Chicken Salad

Rating:

apples-green

Created by:

QAST, Wooloowin State School

Category:

Tags:

Ingredients

600gshredded chicken
6hard boiled eggs
6potatoes
2cupsfrozen peas
1 cupdill pickles, diced
1/4cupvinegar
1.5cupslow-fat mayonnaise
2teaspoonsdijon mustard

Method

  1. Steam or boil potatoes, carrots and peas until tender. Use an ice bath or cold running water to cool the vegetables.
  2. Dice potatoes and carrots. Set vegetables aside.
  3. Peel and dice boiled eggs.
  4. Combine shredded chicken, eggs, vegetables and pickles in a large bowl.
  5. Combine vinegar, mayonnaise and mustard in a separate bowl, then add the dressing to the salad and mix thoroughly.

Recipe description

A mouthwatering summer salad with a good hit of protein.

Variations

Meat alternatives – swap chicken for shredded pork (cooked in the slow cooker). Add more vegetables as a good vegetarian option – swap out the chicken for chickpeas and include grated zucchini (remember to squeeze out the water) and/or grated pumpkin.
Contact

347 Old Cleveland Road
Coorparoo
QLD 4151

Phone: (07) 3324 1511

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