Description
A vibrant and refreshing Persian Chicken Salad that combines tender shredded chicken breast with fresh herbs, crunchy cucumber, red onion, and juicy pomegranate seeds, all tossed in a zesty lemon and olive oil dressing. Perfect as a light meal or a flavorful side, this salad bursts with fresh, aromatic flavors and a delightful mix of textures.
Ingredients
Scale
Chicken
- 2 cups cooked chicken breast, shredded or diced
Fresh 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
Fruit and Dressing
- 1/2 cup pomegranate seeds
- 3 tablespoons fresh lemon juice
- 2 tablespoons good-quality olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook Chicken: Start by cooking your chicken until tender, either by boiling or roasting. Allow it to cool before shredding or dicing into bite-sized pieces, which will serve as the hearty protein foundation of the salad.
- Prepare Herbs and Vegetables: 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 for a pleasant crunch in every bite.
- Mix Salad Ingredients: In a large bowl, mix the shredded chicken with the fresh herbs, onions, cucumbers, and pomegranate seeds. The pomegranate seeds add a subtle sweetness and satisfying pop that complements the other flavors perfectly.
- Make the Dressing: In a separate small bowl, whisk together fresh lemon juice, olive oil, salt, and 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 chill slightly before enjoying the full burst of fresh flavors.
Notes
- Cook the chicken by boiling or roasting based on preference.
- Chilling the salad for 15 minutes before serving enhances the flavors.
- Pomegranate seeds can be substituted with dried cranberries if unavailable.
- This salad is best served fresh; leftovers can be stored in the refrigerator for up to 2 days.
- Use fresh herbs for the best flavor impact.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes (if cooking chicken fresh)
- Category: Salad
- Method: Stovetop
- Cuisine: Persian
