Iranian style chicken salad recipe

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Salade Olovieh / Olivieh

Salad Olovieh

This is my all time favorite chicken salad. However, is it fair to call it chichen salad, when it also includes potatoes, eggs, carrots...should I go on?

Be aware, this salad is like money, it disappears quickly. Great for parties, great for lunches or for when you need something to snack on.

Named after the Belgian chef Lucien Olivier who invented it.


Ingredients

  1. Chicken meat - 1 1/2 lbs (boiled and cubed)
  2. Potatoes - 6 large (boiled and chopped)
  3. Eggs - 3 hard boiled
  4. Green peas - 1 cup
  5. Carrot - 1
  6. Lettuce - 3 leaves
  7. Tomato - 1 small
  8. Cucumber - 1 small
  9. Dill pickles - 4 small
  10. Olives - 6 medium (black or green)
  11. Onion - 1 small
  12. Garlic - 3 cloves
  13. Dillweed - 1/4 cup
  14. Parsley - 1/3 cup
  15. Salt - 1 tablespoon
  16. Pepper - 1/2 teaspoon
  17. Mayonnaise - 2 cups
  18. Dijon mustard - 2 tablespoons
  19. Milk - 1/2 cup
  20. Lemon juice - 2 teaspoons
  21. Butter - 1/2 cup
  22. Yogurt - 1/2 cup

Directions

  1. Boil chicken and chop into bite sized pieces.
  2. Boil potatoes, remove skin, then mash in a bowl along with milk and butter.
  3. Boil peas and carrots until soft, chop carrots into thin slices, before adding both to mixture.
  4. Boil three eggs, chop two of them into thin slices and add to mixture.
  5. Chopped onions, garlic, parsley, dill-weed, dill pickles and olives before adding to mixture.
  6. Add mayonnaise, mustard, yogurt, lemon juice, salt and pepper.
  7. Mix everything thoroughly, add extra mayonnaise as needed.
  8. Slice remaining egg, along with cucumber and tomato into thin slices.
  9. Decoratively arrange on top, chill in cooler for 1 hour.
  10. Serve with Nun Barbari or Nun taftoon.

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