Persian Chicken Salad

Traditionally, Persian salads are decked with a variety of fresh herbs, such as mint, basil, and parsley. You may want to add some sprigs to garnish this version; the leaves can be eaten right along with the salad. Hot pita is an ideal accompaniment.



1 1/2 lb.
small new potatoes (about 6)
3 tbsp.
olive oil
1 lb.
boneless skinless chicken breasts (about 4)
1 1/2 tsp.
1/2 tsp.
fresh-ground black pepper
1 c.
plain yogurt
1/2 c.
1 tbsp.
Dijon mustard
1/4 c.
lime juice (from about 2 limes)
ribs celery
1 c.
frozen petite peas
red onion
1/2 c.
Kalamata or other black olives
Chopped flat-leaf parsley
1/2 c.
chopped fresh basil or parsley
  1. Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until just tender, about 12 minutes. Drain the potatoes and let cool.
  2. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the breasts until browned and just done, about 5 minutes per side. Remove the chicken from the pan and let it cool. Cut into 1/2-inch chunks.
  3. In a large glass or stainless-steel bowl, whisk together the yogurt, mayonnaise, mustard, lime juice, and the remaining 1 1/4 teaspoons salt and 1/4 teaspoon pepper. Add the potatoes, chicken, carrots, cucumbers, celery, peas, onion, olives, parsley, and basil and toss.
  4. Wine Recommendation: Pouilly-Fumé is a can’t-miss partner for fresh herbs and vegetables. Made from sauvignon blanc in France’s Loire Valley, Pouilly-Fumé has penetrating herbal flavors of its own.