Persian Chicken Salad

Diane C.

By
@thymeandmarjoram

My cousin gave this to me. Her husband taught her how to make it.


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Rating:

Comments:

Serves:

4

Prep:

1 Hr

Cook:

1 Hr

Method:

Stove Top

Ingredients

1 c
frozen peas, defrosted
2 small
dill pickles, chopped
minced onion, to taste
2 medium
potatoes, boiled
2
eggs, hard-boiled
2
chicken breasts, boneless and skinless, boiled
1 c
miracle whip salad dressing
salt and pepper, to taste

Directions Step-By-Step

1
Peel and dice the potatoes. Bring a pot of water to a boil. Cook the potatoes for 10-12 minutes. Drain and let cool.
2
Put 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.
3
Fill 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.
4
While the eggs, potatoes and chicken are cooling, mince the onion and chop the pickles. Set aside. Defrost the peas.
5
Peel 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.
6
Notes: You can use leftover chicken in this recipe.

About this Recipe

Main Ingredient: Chicken
Regional Style: Middle Eastern