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

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Portions:
8

Serving Size:
3/4 cup

Diet Types:

Diabetes
Dialysis
CKD non-dialysis

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

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.

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).

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

Renal and renal diabetic food choices

3 meat
1 vegetable, low potassium
3 fat

Carbohydrate choices

1/2

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

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