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persian chicken salad

(1 rating)
thymeandmarjoram avatar
Recipe by
Diane C.
@thymeandmarjoram
Anytown, TX

My cousin gave this to me. Her husband taught her how to make it.

(1 rating)
yield 4 serving(s)
prep time 1 Hr
cook time 1 Hr
method Stove Top

Ingredients For persian chicken salad

  • 1 c
    frozen peas, defrosted
  • 2 sm
    dill pickles, chopped
  • minced onion, to taste
  • 2 md
    potatoes, boiled
  • 2
    eggs, hard-boiled
  • 2
    chicken breasts, boneless and skinless, boiled
  • 1 c
    miracle whip salad dressing
  • salt and pepper, to taste

How To Make persian chicken salad

  • 1
    Peel and dice the potatoes. Bring a pot of water to a boil. Cook the potatoes for 10-12 minutes. Drain and let cool.
  • 2
    Put the eggs in a pot and cover with water. Bring to a boil. Remove from heat, cover and let sit for 15 minutes. Drain and rinse with cool water.
  • 3
    Fill a large saucepan with water. Bring to a boil. add the chicken breasts and cook til done. Remove chicken breasts from the pot and let cool. Shred the meat using two forks.
  • 4
    While the eggs, potatoes and chicken are cooling, mince the onion and chop the pickles. Set aside. Defrost the peas.
  • 5
    Peel and chop the eggs. In a medium bowl, combine the first 6 ingredients. Season with salt and pepper. Add the Miracle Whip and mix well. Chill 1 hour.
  • 6
    Notes: You can use leftover chicken in this recipe.
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