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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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From New Food of Life by Najimieh Batmanglij Ingredients:
1 (2- to 3-pound) frying chicken |
1 onion, peeled and finely chopped |
1 teaspoon salt |
4 carrots, peeled and chopped |
2 cups fresh shelled or frozen green peas |
2 scallions, chopped |
2 celery stalks, chopped |
6 large potatoes, boiled, peeled and chopped |
3 hard-boiled eggs |
3 medium dill pickles, finely chopped |
1/2 cup chopped fresh parsley |
2/3 cup green olives, pitted and chopped |
dressing |
3 cups mayonnaise |
2 tablespoons dijon-style mustard |
2 tablespoons sour cream (optional) |
1/4 cup olive oil |
1/2 cup vinegar or lime juice |
1 1/2 teaspoons salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Place chicken in pot with onion and salt. Cover and cook 11/2 hours over low heat (no water is added because chicken makes its own juice). When done, allow to cool, then debone and finely chop.
2. Steam carrots 5 minutes; set aside. Steam shelled peas 5 minutes; set aside. (If using frozen peas, follow package directions.)
3. In large bowl, whisk together mayonnaise, mustard, sour cream, olive oil, vinegar (or lime juice), salt and pepper. Mix thoroughly with a fork. Combine chicken and prepared vegetables with remaining ingredients. Pour dressing over and toss well. Adjust seasonings to taste.
4. Transfer salad to flat plate and decorate with hearts of romaine lettuce. Chill at least 2 hours. Serve with hot pita, lavash or French bread.
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