A simple appetiser or delicious sandwich filling, this Persian chicken and potato salad is a must for any picnic. Served with Nun Barbari or on a French baguette
Course Appetizer, Side Dish
Cuisine Persian
Keyword Chicken
Prep Time 1hour
Total Time 1hour
Servings 6serving
Calories 699kcal
Ingredients
500gChicken Thigh Fillet
1kgpotatoes
1cupcooked frozen green peas
6dill cucumbersKheeyar Shoor
3/4cupmayonnaise
salt and pepper
Extra mayonnaise and dill cucumber to decorate
Instructions
Steam chicken in enough water to just cover for about 20 minutes until well cooked, drain and leave to cool.
Peel potatoes and cut into quarters and place in a large saucepan
Boil with about 1 tsp salt in enough water to just cover until tender, then mash and leave to cool.
Place cooled chicken and dill cucumber in the bowl of a food processor and process till roughly chopped.
Tip into a large bowl and stir in the mashed potatoes.
Stir the mayonnaise through and add salt and pepper to taste.
Gently stir through the green peas.
To serve, tip into a flat dish similar to a lasagna dish, and smooth the surface. Spread with extra mayonnaise and decorate with the dill cucumbers, sliced lengthwise.
Notes
If desired you can replace the chicken fillet with a cold cooked BBQ chicken, removing and discarding the bones and skin.Persian Salad Olivieh sandwiches are great for picnics or a quick and easy lunch