Name: Olivieh Salad aka Persian Chicken Salad
Prep time: 15 min
Total time: 15 min
Cuisine: persian
Ingredients: 2 cups diced baking potatoes, peeled and boiled; 1/2 cup carrots and peas; 4 cups shredded white meat rotisserie chicken; 2 hard-boiled eggs, diced; 6 okra pickles, diced; 1/2 lemon, juiced; 6 tbsp mayonnaise plus extra for garnish; 2 tbsp extra virgin olive oil; 1/2 tsp ground pepper; 1/2 tsp sea salt (if needed)

Description

A super delicious chicken salad recipe that is a twist on the classic version.

Ingredients

Scale

2 cups diced baking potatoes, peeled and boiled
1/2 cup carrots and peas
4 cups shredded white meat rotisserie chicken
2 hard-boiled eggs, diced
6 okra pickles, diced
1/2 lemon, juiced
6 tbsp mayonnaise plus extra for garnish
2 tbsp extra virgin olive oil
1/2 tsp ground pepper
1/2 tsp sea salt (if needed)

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Instructions

In a large bowl, add all of the ingredients and gently mix together. Add more salt and pepper as needed.
Serve immediately or form into the shape of your choice. Add a light layer of mayonnaise to the top, followed by a design of your choice.

Notes

The key to this recipe is to have ingredients like the chicken, potatoes, eggs prepared and ready to go.

This recipe is adapted by The Persian Fusion.

Keywords: FODMAP chicken salad recipes, low FODMAP dinner recipes, FODMAP diet recipes