Persian · Keto
Salad Olivieh
Keto Persian-style chicken salad rebuilt with turnip in place of potato. Rich, creamy, and ideal for picnics and lunchboxes.
Halal-friendly Easy
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Serves
- 6
5g Net carbs
22g Protein
28g Fat
365 Calories
Per serving
Ingredients
- 500 g boneless chicken breasts
- 300 g turnip (peeled, cut into 1 cm cubes)
- 4 pieces hard-boiled eggs (chopped)
- 0.5 cup dill pickles (finely diced)
- 0.75 cup full-fat mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 2 tbsp fresh chives (snipped)
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper
Method
- Place the chicken breasts in a saucepan with cold salted water to cover, bring to a bare simmer, then poach gently for 15 minutes until the centre reaches 74°C.
- Lift the chicken out of the poaching liquid, let it rest for 10 minutes, then shred or finely dice the meat into pieces about the size of a fingernail.
- Boil the cubed turnip in a separate pot of salted water for 8 minutes until just tender — keep the pieces firm enough to hold their shape so the salad has texture.
- Drain the turnip thoroughly in a colander and let the cubes air-dry for 5 minutes so they do not water down the dressing.
- Whisk the mayonnaise, Dijon, lemon juice, salt, and pepper in a large bowl until pale and emulsified.
- Fold the diced chicken, cooled turnip, chopped eggs, and dill pickles into the dressing with a spatula until every piece is evenly coated.
- Cover the bowl and chill the salad for at least 1 hour so the flavours have time to merge.
- Stir once before serving, sprinkle the snipped chives over the top, and finish with an extra crack of black pepper.
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