Description
Persian Chicken Salad is a vibrant and refreshing dish that combines tender chicken with fresh herbs, crisp vegetables, and a zesty lemon and olive oil dressing. Perfect for a healthy lunch, quick dinner, or picnic, this flavorful salad balances exotic Persian spices with fresh, bright ingredients for a light yet filling meal.
Ingredients
Units
Scale
Main Ingredients
- 1 1/2 cups cooked chicken breast, shredded or diced
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup fresh mint, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 1 cup sliced cucumbers
- 1/2 cup sliced radishes
- 1/2 cup sliced scallions
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sumac or mild Persian spices
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Ingredients
- 1/4 cup sliced almonds or walnuts, toasted
- 1/2 cup crumbled feta or goat cheese (for variation)
- 1/2 cup pomegranate seeds or sliced figs (for variation)
- Pinch of cayenne or chili flakes (to add heat)
Instructions
- Prepare the Chicken: Start by cooking your chicken breasts until tender—either poached, grilled, or roasted. Once cooled, shred or dice the chicken into bite-sized pieces to make it easy to toss with the herbs and dressing.
- Chop the Fresh Herbs and Vegetables: Finely chop parsley, mint, and cilantro. Slice cucumbers, radishes, and scallions thinly to add a satisfying crunch and vibrant color contrast throughout the salad.
- Make the Dressing: In a small bowl, whisk together fresh lemon juice, extra virgin olive oil, a generous pinch of salt, ground black pepper, and sumac or your preferred Persian-inspired seasoning for a tangy and fragrant dressing.
- Combine Ingredients: Gently toss the shredded chicken with the chopped herbs, vegetables, and dressing until everything is evenly coated and well mixed. Ensure each bite is full of flavorful goodness.
- Add Optional Nuts: Sprinkle toasted sliced almonds or walnuts over the top if you desire an added crunchy texture and a buttery, nutty finish.
Notes
- Use fresh herbs—never substitute dried herbs for the best flavor.
- Serve the salad chilled by letting it rest in the refrigerator for 15-20 minutes for flavors to meld beautifully.
- Adjust the acidity by tweaking the lemon juice quantity according to your taste and citrus juiciness.
- Use high-quality extra virgin olive oil to add richness and depth to the dressing.
- Toast nuts lightly before adding to enhance their flavor and aroma.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg