Name: Persian Chicken Salad
Cook time: 3 h 30 min
Yield: 8

Reviews

Portions:
8

Serving Size:
3/4 cup

Diet Types:

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.
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.
Chop the carrots, spring onion, celery, parsley and hard-boiled eggs. Rinse the pickle spear and olives to remove some of the sodium; chop.
Mix together the chicken, vegetables, eggs, peas, parsley, pickles and olives.
Cover chicken mixture with dressing mixture and toss to combine ingredients.
Transfer to flat plate, cover and chill for at least 2 hours before serving.

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).

Submitted by: DaVita renal dietitian Leanna from Pennsylvania and created by her mother-in-law.