Persian Rice Salad with Chicken (Salad Olivieh ba Morgh)

Ingredients

• 1.5 cups Cooked chicken breast
• 2 medium Cooked potatoes
• 3 large Cooked eggs
• 0.5 cup Pickles
• 0.5 cup Peas
• 0.75 cup Mayonnaise
• 1 tbsp Lemon juice
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Cut the 1.5 cups of cooked chicken breast into 1/2-inch cubes.
2. 2Cut the 2 medium cooked potatoes into 1/2-inch cubes.
3. 3Cut the 3 large cooked eggs into 1/2-inch cubes.
4. 4Finely chop the 0.5 cup of pickles.
5. 5In a large bowl, combine the cubed 1.5 cups of cooked chicken breast, the cubed 2 medium cooked potatoes, the cubed 3 large cooked eggs, the chopped 0.5 cup of pickles, and the 0.5 cup of peas.
6. 6Add the 0.75 cup of mayonnaise, 1 tablespoon of lemon juice, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the bowl.
7. 7Gently mix all the ingredients together until everything is evenly coated with the mayonnaise mixture. Be careful not to mash the ingredients.
8. 8Cover the bowl and refrigerate the salad for at least 30 minutes. This allows the flavors to meld together.

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