Persian Chicken Salad


Serves  4

 

240 g cooked diced chicken ¾ cup frozen peas

600 g cooked diced potato

4 hard boiled eggs chopped

2 cooked diced carrots

4 to 6 chopped dill cucumbers

6 spring onions or 1 large onion

1 to 1½ cups of mayonnaise
OR 400g Judy's mayo

 

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Chop all ingredients to a similar size - fairly chunky is fine

Mix with sufficient mayonnaise so that it is a firm, gluey brew

Judy's Mayo: 

2 cups yoghurt, 1 tablesp seedy mustard, lemon juice,
4 tablesp mayonnaise,

Garnish with rows of mild paprika and black olives

To serve:

At table:      Pile into a smooth mountain on a serving plate

Individual:   Pile into a lettuce 'cup'


Make it in the morning and refrigerate.

Like 'Tuna Lettuce Bowl', this is super on a really hot night when you
can't face a hot kitchen - but you need to have thought ahead!