Creamy Persian Chicken Salad Recipe Is a Nutritional Powerhouse (30 Minutes) by Donna John

Chicken salad is a favorite lunch or dinner any time of the year at my house. What is it about tender chicken wrapped in creamy mayo with whatever other ingredients you throw in that can bring such joy to the table? I've tried so many chicken salad recipes, but this one is the most different by far. This creamy Persian chicken salad is full of healthy vegetables and other flavorful ingredients that just make it pop. It is one you definitely need to try.

To make this healthy chicken salad recipe you will need to gather the following ingredients from your fridge and pantry: boneless, skinless chicken breasts, olive oil, tiny potatoes, a carrot, a seedless cucumber, celery, frozen green peas, red onion, kalamata olives (optional, but adds so much flavor), flat-leaf parsley, low-fat yogurt, mayonnaise, limes for juice, salt and black pepper.

The nutrition in this chicken salad is off the charts! You get the health benefits of potatoes, the health benefits of carrots, the health benefits of cucumber, the health benefits of peas, the health benefits of onion, the health benefits of kalamata olives, the health benefits of parsley, the health benefits of limes, the health benefits of celery and the health benefits of yogurt. Wow, right?

Serve this Persian chicken salad at room temp or cold for lunch or dinner. I served mine for dinner with a bowl of creamy couscous mushroom soup on the side. 

Cuisine: Persian / American / Middle Eastern
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 2 large chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 pound baby potatoes, washed
• 1 large carrot, grated
• 1 seedless cucumber, sliced or chopped
• 1 rib celery, sliced
• 1 cup frozen peas, thawed
• 1 small red onion, chopped
• 1/3 cup kalamata olives, cut in half (optional)
• 1/4 cup chopped flat-leaf parsley

Dressing

• 1 cup low-fat plain yogurt
• 1/2 cup mayonnaise
• 1/4 cup lime juice
• salt and black pepper, to taste

Here's how to make it: 

1. Cook the potatoes in boiling water until just tender, about 10 to 12 minutes. Cut them in half or into fourths, depending on the size. Let them cool while you make the rest of the salad. (I used baby Yukon gold potatoes, but you could use red, white or even fingerlings.)
   
2. Heat the olive oil in a skillet. Season the chicken with salt and black pepper. Add the chicken and cook until just cooked through. Let it cool while you make the rest of the salad. (You could use boneless chicken thighs instead of breasts, or a combination. Rotisserie chicken would also work for this recipe, if desired.)
   
3. Combine all the dressing ingredients in a bowl.
   
4. Put the chicken breast, potatoes, carrot, celery, cucumber, peas, red onion, parsley and olives, if using, into a salad bowl. (If you can't find a seedless cucumber, simply scrape the seeds out of a regular garden cucumber.)
   
5. Add the dressing.
   
6. Stir to combine. Add more salt and black pepper, if needed.
   
7. Serve the salad at room temperature or refrigerate until ready to serve cold. Store the salad in an airtight container in the fridge.
   

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