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Persian Chicken Salad: Submitted by: Purnima | Date Added: 2 Apr 2016
Listed in: Salads

Boneless Skinless Chicken Breasts- 3

Olive oil ( for cooking chicken)- 1 tbsp.

Salt-1 1/2 tsp.

Pepper- 1/2 tsp.

Plain Greek Yogurt- 1 cup

Mayonnaise (I used low fat)- 1/3 cup

Dijon Mustard- 1tbsp.

Lime juice- from 2 limes

Carrots (grated)- 4 medium

English Cucumbers (diced)-2

Celery (diced)-2 ribs

Frozen petite peas (thawed)-1 cup

Red Onion( chopped fine)- 1 small

Black Olives (halved and pitted, I used Smoky Moroccan Olives but Kalamata Olives will work as well)- 1/2 cup

Flat leaf Parsley(chopped)- 1/3 cup

Fresh Basil(chopped)- 1/2 cup

Wholewheat pitas-4

Cooking Instructions

1. Heat a tablespoon of olive oil in a frying pan and brown your seasoned with salt and pepper chicken breasts on both sides over medium heat until done, about 5 minutes per side, it might take a couple of minutes longer if your chicken breasts are very thick. Remove from the pan, let it cool until it’s safe to handle and slice crosswise into bite-sized pieces.

2. In a small bowl mix together yogurt, mayonnaise, mustard, lime juice and remaining salt and pepper. In a large bowl combine together chicken, carrots, cucumbers, celery, peas, onion, olives, parsley and basil and carefully toss together with the dressing.

3. Serve in a pita pocket or on its own for a gluten-free lunch.

Recipe Pictures - Hover cursor to scroll if several images:
Persian Chicken Salad
Visitor Comments (1):

Love the idea of adding Moroccan olives this salad although a lot of people don't find them too appealing because of their look. Left by: Sammy (12 Apr 2016)


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