Description
Persian Chicken Salad is a vibrant and refreshing dish combining tender shredded chicken with a fresh mix of parsley, mint, and cilantro, dressed in a tangy lemon and olive oil dressing, accented by optional sumac spice. Perfect as a healthy lunch or colorful side, it delivers a balanced blend of bright herbs, crunchy vegetables, and zesty flavors inspired by Persian cuisine.
Ingredients
Scale
Chicken
- 2 cups cooked chicken breast, shredded
Fresh Herbs
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh mint leaves, finely chopped
- 1/4 cup fresh cilantro, finely chopped
Vegetables
- 1/4 cup red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground sumac (optional but recommended)
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Chicken: Start with cooked chicken breast, which you can grill, bake, or poach. Once cooled, shred the chicken into bite-sized pieces to allow the dressing to soak in easily.
- Chop the Fresh Herbs and Vegetables: Finely chop parsley, mint, and cilantro. Thinly slice the red onion, dice the cucumber, and halve the cherry tomatoes. This combination ensures a balance of crunchy and tender textures in every bite.
- Make the Dressing: Whisk together fresh lemon juice, high-quality olive oil, ground sumac, salt, and black pepper. The lemon juice adds zing while the sumac provides subtle tartness, capturing authentic Persian flavors.
- Combine and Toss: In a large bowl, combine the shredded chicken, chopped herbs, and vegetables. Pour in the dressing and toss gently but thoroughly to ensure every ingredient is evenly coated and flavorful.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature for the best taste experience.
Notes
- Use fresh parsley, mint, and cilantro for the most authentic and bright flavor.
- Start with less lemon juice in the dressing and adjust to avoid overly sour taste.
- If you cannot find sumac, substitute with a splash of lemon zest for similar tartness.
- This salad tastes best slightly chilled but not ice cold to preserve flavors.
- Prepare the salad a few hours ahead to let the herbs infuse the dressing.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg