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Serves 8

INGREDIENTS:

2 lbs. deboned chicken, cut into 1-inch strips
1 lb. baking potatoes, boiled, cut into 1-inch cubes
5 large dill pickles, thinly sliced
2 large carrots, grated
3 celery sticks, thickly sliced
3 tsp. turmeric
5 tbsp. whole egg mayonnaise
1 bunch seedless grapes
1 large bag of mixed lettuce leaves

METHOD:

Arrange lettuce leaves on a platter. In a bowl, combine chicken pieces, potatoes, pickles, carrots, celery, turmeric, and grapes. Mix well and spoon onto the lettuce. Serve chilled as an accompaniment to meat at a barbecue or patio dinner or as a main course with lots of crusty bread.