Friday, August 7, 2009

Salad Olivieh

Salad e Olivieh
Persian Chicken Salad

My version-- easy way

5 eggs
5 medium to large potatoes
chicken (I usually only use two breasts and save the rest for other things)
a clove or two of garlic
garlic powder
1 chopped onion
sour or dill cucumber pickles, finely chopped
1 can of baby peas

1. Boil the potatoes and eggs in a large saucepan until the potatoes are done. Cool.
2. Peel the potatoes and eggs and chop well, adding them to a bowl. Mash very coarsley (you dont want a paste!)
3. cook the chicken any way you normally do-- I usually boil it with a chopped onion and a garlic clove or two, then roast it a little in the oven. Then I reserve the breasts for this recipe, and save the dark meat for another meal.
4. cool the chicken, and debone and chop or shred. Add to the bowl with potatoes and eggs.
5. Season with salt and pepper and garlic powder. Add the minced pickles and the drained can of peas.
6. Drop in as much mayo as you prefer, and mix well. This is also very marvelous with lemon or lime juice added as well.

* serve with pita bread-- this is like my favorite outing or travel food-- also good for a cold lunch!

Recipe #2 from "New Food of Life" cookbook

1 frying chicken, about 2-3 pounds, with skin removed
1 onion, pelled and finely chopped
1 tsp salt
4 carrots, peeled and chopped
2 cups fresh shelled or frozen green peas
2 scallions, chopped
2 celery stalks, chopped
5 large potatoes, boiled, peeled, and chopped
3 medium cucumber pickles, finely chopped
1/2 cup chopped fresh parsley
2/3 cup green olives, pitted and chopped
3 hard boiled eggs, peeled and chopped (optional)

1 cup chicken broth
3 cups mayonnaise
2 tbsp "Dijon" Mustard
1/4 cup olive oil
1/4 cup vinegar
1/4 cup lime juice
1 1/2 tsp freshly ground black pepper

1. Place the chicken in a non stick pot along with the onion and the salt. Cover and cook for 1 1/2 hours over low heat (no water is added because chicken makes its own juice). When done, allow to cool, debone the chicken, and chop finely. Set aside the chicken broth for later use.
2. Steam the carrots for 5 minutes and set aside
3. Steam shelled peas for 5 minutes and set aside (if using frozen, follow package directions)
4. In a large bowl, whisk together broth, mayo, mustard, olive oil, vinegar, lime juice, salt and pepper. Mix thoroughly.
5. Combine the chicken, prepared veggies, and eggs with the rest of the ingredients. Pour the dressing over it and toss well. Adjust seasonings to taste.
6. Transfer salad to a flat plate and decorate with hearts of romaine lettuce. Chill for at least 2 hours. Serve with lavash bread, hot pita bread, or even french bread.

Variation-- Instead of combining all of the ingredients in step 5, you may arrange all the ingredients separately on a serving platter and put the dressing in a small side bowl.


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