Persian Chicken Salad

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Small new potatoes - (about 6), cut into quarters
3 tablespoons	45ml	Olive oil
1 1/3 lbs	605g / 21oz	Boneless skinless chicken breasts - (about 4)
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Fresh-ground black pepper
1 cup	237ml	Plain yogurt
1/2 cup	118ml	Mayonnaise
1 tablespoon	15ml	Dijon mustard
1/4 cup	59ml	Lime juice - (from about 2 limes)
4		Carrots - grated
2		Cucumbers - peeled, halved, seeded, and cut into 1/4-inch dice
2		Celery - cut into 1/4-inch dice
1 cup	237ml	Frozen petite peas - thawed
1		Red onion - chopped fine
1/2 cup	118ml	Kalamata or other black olives - halved and pitted
1/3 cup	13g / 0.5oz	Chopped flat-leaf parsley
1/2 cup	73g / 2.6oz	Chopped fresh basil or parsley

Recipe Instructions

Traditionally, Persian salads are decked with a variety of fresh herbs, such as mint, basil, and parsley. You may want to add some sprigs to garnish this version; the leaves can be eaten right along with the salad. Hot pita is an ideal accompaniment.

1. Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until just tender, about 12 minutes. Drain the potatoes and let cool.

2. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the breasts until browned and just done, about 5 minutes per side. Remove the chicken from the pan and let it cool. Cut into 1/2-inch chunks.

3. In a large glass or stainless-steel bowl, whisk together the yogurt, mayonnaise, mustard, lime juice, and the remaining 1 1/4 teaspoons salt and 1/4 teaspoon pepper. Add the potatoes, chicken, carrots, cucumbers, celery, peas, onion, olives, parsley, and basil and toss.

WINE RECOMMENDATION: Pouilly-Fum from France's Loire Valley, is a can't-miss partner for fresh herbs and vegetables.

Source:
Cole Publishing Group Recipe Collection

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