Persian Chicken Salad

Diane C.


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


★★★★★ 1 vote

1 Hr
1 Hr
Stove Top


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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

How to Make Persian Chicken Salad


  • 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.

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About Persian Chicken Salad

Main Ingredient: Chicken
Regional Style: Middle Eastern

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