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Persian Chicken Salad with Pickles and Olives

Persian Chicken Salad with Pickles and Olives Recipe

  • 1 pound large red-skinned potatoes
  • 2 large eggs
  • Salt, to taste
  • 2 cups finely diced (¼ inch) cold grilled chicken or rotisserie chicken
  • 3 tablespoons finely chopped cornichons or dill pickles
  • 2 medium ribs celery, very finely diced
  • 1 tablespoon chopped pitted green olives
  • 6 tablespoons mayonnaise
  • 2 tablespoons chopped fresh dill, plus a few sprigs for garnish
  • Freshly ground black pepper, to taste
  • 8 lettuce leaves, rinsed and spun dry, for serving
  • 2 fresh, ripe medium tomatoes, thinly sliced, for garnish
  • 12 black olives, preferably oil-cured, for garnish
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 424kcal (21%)
Total Fat 23g (36%)
Saturated Fat 4g (21%)
Cholesterol 173mg (58%)
Total Carbohydrate 25g
Dietary Fiber 5g
Sugars 4g
Protein 29g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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