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Serves: 6

Ingredients

3 medium potatoes, peeled and quartered
2 chicken, breasts, skinless and boneless
1 pinch salt
red chilli powder, to taste
1 small onion, peeled
2 hard boiled egg, mashed
1 tsp crushed garlic
white pepper, ground to taste
2 tbsp mayonnaise, reduced calorie
3 small pickled cucumbers, diced pickled in brine (not sweet)
60 grams frozen peas, lightly steamed
a few olive, optional for garnish
a few pickled cucumbers, sliced optional for garnish

Source

This recipe had been sourced from A Taste of our Cooking

Healthy Hints

Although this is called a salad, it’s more of a main meal salad than a side dish. The chicken and eggs are a source of protein, the potatoes provide carbs, and the cucumber and peas form a serving of vegetables. Two-hundred-fifty Calories is quite high for a salad if it is being teamed up with a traditional high-fat meal. However, it goes really well with some Iranian spinach broni and low-fat natural yoghurt.

Cooking Guide

1. Boil the potatoes in salted water, then drain and mash.

2. Boil the chicken with salt, chilli powder and the whole onion.

3. When cooked, shred the chicken. Discard the onion.

4. Add the mashed potatoes, egg and garlic to the shredded chicken.

5. Add white pepper and mayonnaise, and mix thoroughly. Add the diced pickled cucumber and peas to the mixture.

6. Transfer the mixture to a shallow serving dish.

7. Just before serving, garnish with olives or sliced pickled cucumber.