Description
This Persian Chicken Salad is a vibrant and refreshing dish combining tender cooked chicken with fresh herbs, crisp vegetables, and juicy pomegranate seeds. Tossed in a simple lemon-olive oil dressing, it offers a perfect balance of bright, tangy, and subtly sweet flavors, making it an ideal light lunch or side salad that showcases Persian-inspired freshness and color.
Ingredients
Scale
Chicken
- 2 cups cooked chicken breast, shredded or diced
Herbs and Vegetables
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1/2 cup red onion, thinly sliced
- 1 cup cucumber, diced
- 1/2 cup pomegranate seeds
Dressing
- 3 tablespoons fresh lemon juice
- 2 tablespoons good-quality olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Chicken: Start by cooking your chicken until tender, either by boiling or roasting. Allow it to cool completely before shredding or dicing into bite-sized pieces, which will serve as the hearty protein foundation of the salad.
- Chop the Fresh Ingredients: Finely chop your fresh herbs—parsley, mint, and cilantro—to release their bright aromas. Slice the red onion thinly and dice cucumber into small, uniform pieces to create a pleasant crunch in every bite.
- Combine Salad Components: In a large bowl, mix the shredded chicken with the fresh herbs, red onions, cucumbers, and pomegranate seeds. The pomegranate seeds add a subtle sweetness and a satisfying pop that complements the other flavors perfectly.
- Whisk the Dressing: In a separate small bowl, whisk together fresh lemon juice, olive oil, salt, and black pepper. This simple dressing adds acidity and richness, enhancing the freshness of the salad ingredients.
- Toss and Serve: Pour the dressing over the salad mixture and toss gently until everything is evenly coated. Taste and adjust the seasoning if necessary. Serve immediately or refrigerate for a short time to enjoy chilled, highlighting the full burst of fresh flavors.
Notes
- This salad is best served fresh but can be chilled for up to 2 hours before serving.
- You can substitute cooked rotisserie chicken for convenience.
- For extra texture, add toasted nuts such as walnuts or almonds if desired.
- Adjust the lemon juice and salt according to your taste preference.
- To make it low sodium, reduce the added salt or omit it entirely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Persian
