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Persian Chicken Salad
Rating:
Created by:
QAST, Wooloowin State School
Serves:
10
- Chrissy Buzzard
Category:
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Ingredients
600gshredded chicken
6hard boiled eggs
6potatoes
2cupsfrozen peas
1 cupdill pickles, diced
1/4cupvinegar
1.5cupslow-fat mayonnaise
2tspdijon mustard
Method
- Steam or boil potatoes, carrots and peas until tender. Use an ice bath or cold running water to cool the vegetables.
- Dice potatoes and carrots. Set vegetables aside.
- Peel and dice boiled eggs.
- Combine shredded chicken, eggs, vegetables and pickles in a large bowl.
- 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.
