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Persian chicken salad

Salad Olivieh Recipe

Jay
Try this creamy tangy Salad Olivieh Recipe, one of the most beloved Persian food on the Iranian street. 
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course salad olivieh recipe
Cuisine Persian
Servings 10 Servings
Calories 251 kcal

Ingredients
  

  • 1 small Chicken breast about 260 grams of cooked chicken
  • 4 medium russet potatoes about 460 grams
  • 2 whole eggs
  • 1 cup peas
  • 1 large carrot
  • 4 dill pickles chopped (about 50 grams)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • salt and black pepper to taste
  • ¾ cup mayonnaise

Instructions
 

  • Peel potatoes and carrot and cut into quarters. Place them in a pot and cover with water. Boil until fork tender. Once potatoes are cool, mash them. Finely chop the carrot.
  • Boil eggs, peas, and the chicken breast.
  • Peel and dice eggs and add them to potatoes.
  • Shred cooked chicken and add it to the potatoes. Add peas to the potatoes.
  • Mix mayonnaise, olive oil, lemon juice, salt and pepper.
  • Stir mayonnaise mixture into the potato salad until all mixed and smooth.
  • Cover and refrigerate salad until ready to serve.

Nutrition: Please note that the nutrition label provided is an estimate only.

Serving: 1 servingCalories: 251kcalCarbohydrates: 19gProtein: 8gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 22mgSodium: 353mgPotassium: 533mgFiber: 2gSugar: 2gVitamin A: 1381IUVitamin C: 13mgCalcium: 34mgIron: 1mg