Persian Chicken Salad
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- 1 c
- frozen peas, defrosted
- 2 small
- dill pickles, chopped
- minced onion, to taste
- 2 medium
- potatoes, boiled
- eggs, hard-boiled
- chicken breasts, boneless and skinless, boiled
- 1 c
- miracle whip salad dressing
- salt and pepper, to taste
1Peel and dice the potatoes. Bring a pot of water to a boil. Cook the potatoes for 10-12 minutes. Drain and let cool.
2Put the eggs in a pot and cover with water. Bring to a boil. Remove from heat, cover and let sit for 15 minutes. Drain and rinse with cool water.
3Fill a large saucepan with water. Bring to a boil. add the chicken breasts and cook til done. Remove chicken breasts from the pot and let cool. Shred the meat using two forks.
4While the eggs, potatoes and chicken are cooling, mince the onion and chop the pickles. Set aside. Defrost the peas.
5Peel and chop the eggs. In a medium bowl, combine the first 6 ingredients. Season with salt and pepper. Add the Miracle Whip and mix well. Chill 1 hour.
6Notes: You can use leftover chicken in this recipe.