Nutrients per serving

  • Calories  386
  • Protein  23 g
  • Carbohydrates  6 g
  • Fat  30 g
  • Cholesterol  122 mg
  • Sodium  224 mg
  • Potassium  316 mg
  • Phosphorus  205 mg
  • Calcium  44 mg
  • Fiber  2.2 g

Persian Chicken Salad

You can enjoy the same delicious meal at home that you’d find at a fine Persian restaurant using Leanna from Pennsylvania’s recipe for Persian Chicken Salad. Leanna’s mother-in-law taught her how to make this wonderful “Salad Olivieh,” generally made with potatoes, that Leanna modified to make friendly for dialysis and diabetes diets.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes


Recipe submitted by DaVita renal dietitian Leanna from Pennsylvania and created by her mother-in-law.

Portions: 8     Serving size: 3/4 cup

Ingredients

  • 1-1/2 pounds chicken breast
  • 1/2 cup onion
  • 1/2 cup low-sodium chicken broth
  • 1 cup low-sodium mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil
  • 2 tablespoons vinegar
  • 2 tablespoons lime juice
  • 1/2 teaspoon black pepper
  • 2 medium carrots
  • 1 spring onion
  • 1 celery stalk
  • 1/4 cup fresh parsley
  • 2 hard boiled eggs
  • 2 reduced-sodium dill pickle spears
  • 1/3 cup black olives
  • 1 cup green peas

Preparation

  1. Remove skin from chicken and place in a pot with finely chopped onion. Cover and cook for 1-1/2 hours over low heat. No water is needed, as chicken makes its own juice. When done, allow chicken to cool and save broth.
  2. In a large bowl, whisk together chicken broth, mayonnaise, Dijon mustard, olive oil, vinegar, lime juice and black pepper. Set aside. This is the dressing for the chicken salad. 
  3. Chop the carrots, spring onion, celery, parsley and hard-boiled eggs. Rinse the pickle spear and olives to remove some of the sodium; chop.
  4. Mix together the chicken, vegetables, eggs, peas, parsley, pickles and olives.
  5. Cover chicken mixture with dressing mixture and toss to combine ingredients.
  6. Transfer to flat plate, cover and chill for at least 2 hours before serving.

Renal and renal diabetic food choices

  • 3 meat
  • 1 vegetable, low potassium
  • 3 fat

Carbohydrate choices

1/2

Helpful hints

  • Instead of using a pot, cook chicken and onion in a crock pot according to manufacturer's recommended cooking time.
  • Use fresh or frozen green peas.
  • Choose green olives instead of black if preferred.
  • Look for Vlasic® brand reduced-sodium pickles or substitute low-sodium sweet pickles.
  • Serve with hot pita bread or French bread.
  • If you are on a lower protein diet, reduce the portion size to 1/2 cup (15 grams protein).
 

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