Persian Chicken Salad with Pickles and Olives

Name: Persian Chicken Salad with Pickles and Olives
Yield: Serves 4
Cuisine: Iran
Ingredients: 12 black olives, preferably oil-cured, for garnish; 1 pound large red-skinned potatoes, scrubbed; 8 lettuce leaves, rinsed and spun dry, for serving; freshly ground black pepper; 2 medium-size ripe tomatoes, thinly sliced, for serving; 6 tablespoons mayonnaise; 2 tablespoons chopped fresh dill, plus a few sprigs for garnish; 1 tablespoon chopped pitted green olives; 2 large eggs; Salt; 3 tablespoons finely chopped cornichons or dill pickles; 2 cups finely diced (¼ inch) cold grilled chicken; 2 medium-size ribs celery, very finely diced

Iran

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

I first tasted this dish at a fine Persian restaurant in New York called Persepolis. The combination of chicken and potatoes in a salad is as delectable as it’s unexpected. It’s another great way to use up leftover grilled chicken.

Ingredients

1 pound large red-skinned potatoes, scrubbed
2 large eggs
Salt

Asia
Iran
Gluten-free

Method

Advance Preparation

The chicken must be grilled ahead of time