~SALAD OLIVIEH~

I’m back home after an epic week of filming for an exciting brand new tv show where I competed against some amazing amateur chefs across the UK 🙊 It’s back to reality now! As promised here is a new recipe just in time for the weekend 🥳 Today I bring you one of my favourite potato salads to date, full of yummy crunchy veggies and comforting creamy dressing. It’s my take on a traditional salad made at Russian and Iranian dinner tables and it’s a real crowd pleaser at barbeques, dinner parties and even just a quiet meal at home. It’s a complete meal if you include chicken, but it’s also the perfect side dish paired with grilled chicken, lamb, omelettes, fish.. you name it! I first had it at my favourite Middle Eastern restaurant in Glasgow and I’m now hooked. The best part is it’s so easy to put together. You need to try this! Recipe below and in my highlights. Enjoy 🤗
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Serves 6-8. You will need:

1kg waxy potatoes, chopped
2 large carrots, cubed
4 free range eggs
1.5 cups frozen peas
1 cooked chicken breast, shredded (optional)
10 small gherkins, finely chopped
Onion salt (to taste, or alternatively 1 tspn onion powder and salt to taste)
Black pepper (to taste)
Up to 1.5 cups mayonnaise
Up to 1/4 cup milk (optional)
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1. Peel and chop potatoes in to cubes.
2. Peel and chop carrots in to cubes.
3. Boil carrots and potatoes till tender (around 7 minutes but check and ensure they don’t get too soft).
4. Boil eggs till yolks are hard (6-7 mins)
5. Once potatoes and carrots are cooked, drain and return to pot.
6. Add frozen peas to the pot while veggies are still hot and allow to thaw.
7. Chop gherkins and boiled eggs finely and add them to the pot together with shredded chicken (if using). It’s a good way to use leftover roast chicken!
8. Add onion salt and pepper to taste.
9. Add mayonnaise (start with 1 cup)and mix everything thoroughly together. The potatoes will become a little mushy – this is good.
10. Taste for seasoning and adjust as needed. Increase mayo if too dry.
11. Add a splash of milk to loosen the mixture, if needed.
12. Serve at room temperature garnished with chopped gherkins.

Hellen just loves chicken salad. As a young girl, she would eat it every day for lunch until her friends
teased her as “Chicken Salad Girl.” Well today she makes her great Hellen’s chicken salad using her
special recipe. Try it yourself!

Ingredients
 2 chicken breasts, poached just until done and finely diced or shredded
1/2 cup Hellmans mayonnaise, more or less
1/4 cup sweet pickle relish
1/4 cup finely minced white onion, or green onion
 1 or 2 boiled eggs, chopped
 Pinch of salt and pepper, or to taste

Instructions
1. Combine all ingredients.
2. Chill for 24 hours or less.
3. Spread on bread, toast, or serve in lettuce cups and garnish with seeded diced tomato.

Not only is this the best chicken salad ever, it’s the easiest, too! With just 5 basic ingredients (plus salt
and pepper, if you want), it’s quick and simple, and is perfect for your next picnic or party.

Ingredients
 4 chicken leg quarters, boiled or roasted, meat removed and cut into chunks
 1 can (8-ounce) pineapple tidbits, drained
 1 cup frozen peas, parboiled and chilled
1/2 to 1 cup chopped walnuts
 mayonnaise, to taste
 salt and pepper, to taste

Instructions
1. Mix all of the ingredients in a bowl with enough mayonnaise to make it moist.
2. Grind in some black pepper and add salt to taste.

Want something spicy and unexpected to knock your fiesta up to the next level? Try this Mexican
chicken salad. It’s an easy chicken salad recipe that uses jalapenos and avocados to give it a Mexican
spin! Enjoy!

Preparation Time: 3 hr

Ingredients
1/4 cup fresh lime juice
 3 tablespoons olive oil
 1 clove garlic, crushed
 1 teaspoon chili powder
1/4 teaspoon salt
 2 cups cooked and cubed chicken
 1 red bell pepper, cut into thin strips
1/3 cup sliced green onions, including tops
 2 tablespoons chopped fresh cilantro or parsley
 2 jalapeno peppers, stemmed, seeded and minced
 3 cups cooked rice, cooled
 2 avocados, seeded, peeled and cut into chunks

Instructions
1. Blend lime juice, oil, garlic, chili powder and salt in large bowl.
2. Add chicken, red pepper, onions, cilantro and hot peppers.
3. Cover and refrigerate 2 to 3 hours.

4. Add rice and avocado chunks; toss lightly, and serve.

Looking for some more spice from your chicken salad recipes? Well this BBQ Ranchero Chicken Salad is
sure to give you the kick you need. If you love chicken salad and barbecue, this recipe may be your
dream come true!
Serves: 6

Cooking Time: 12 min

Ingredients
 6 skinless, boneless chicken breast halves (about 1-1/2 pounds)
1/2 cup barbecue sauce
 1 10 oz. package of torn mixed salad greens (6 cups packed)
 2 medium tomatoes, chopped
 1 to 1/2 cups (6 oz.) jalapeno cheese (or your favorite)
 1 small red bell pepper, cut into short, thin strips
 1 can (11 oz.) whole kernel corn, drained
1/2 cup canned black beans, rinsed and drained
 1 can (2.5 oz.) sliced ripe olives, drained
 2 green onions, thinly sliced
 1 cup fat free bottled ranch dressing
 1 teaspoon chili powder
3/4 teaspoon ground cumin

Instructions
1. Brush both sides of chicken with barbecue sauce.
2. Grill or broil about 5 inches from heat source 6 minutes per side, or until juices are clear.
3. Meanwhile, in a large bowl, combine lettuce, tomatoes, 3/4 cup cheese, pepper, corn, black
beans, olives and green onions; mix well.
4. Combine dressing, chili powder and cumin; mix well.
5. To serve, divide lettuce mixture onto 6 serving plates. Cut chicken crosswise into 1/2″ thick
slices; arrange over lettuce.

This spicy Chinese style chicken salad is so good that you’ll mark it as your favorite chicken salad recipe
right after the first bite! The red chilies are what make it so especially spicy and delicious!
Serves: 6

Ingredients
 1 pound ground chicken
 1 stalk fresh lemon grass, finely chopped
 3 kaffir lime leaves, rehydrated and finely chopped
 3-6 red Thai chilis
1/4 cup fresh lime juice
 1-2 tablespoons fish sauce
 1 tablespoon ground roasted rice
 1 green onion, chopped
 6-8 sprigs cilantro, chopped
 12 mint leaves, chopped
 1 teaspoon ground red chili peppers
 Lettuce leaves or cabbage squares
 Green onions, sliced
 Mint leaves

Instructions
1. Cook chicken in a little water in skillet (no oil), stirring constantly.
2. Set chicken aside to cool. In a bowl combine chicken, lemon grass, kaffir lime leaves, chopped
red chili peppers, lime juice, and fish sauce and mix well.

3. Stir in ground roasted rice, green onion, chopped cilantro, and chopped mint leaves.
4. Transfer to a platter and serve at room temperature with lettuce leaves.
5. Garnish with green onions and mint leaves.
6. To prepare ground roasted rice, place rice in a heavy pan over medium heat.
7. Carefully brown the rice until very dark brown. Set aside to cool.
8. Place in blender of spice mill and reduce to a fine powder. Store in an airtight container.

Looking for something flavorful to enjoy after catching the big wave in Malibu? Well how about some
Californian chicken salad? This is a basic chicken salad recipe with a little twist of California. Try it out
today!

Ingredients
 2 1/2 cups shredded cooked chicken
1/2 cup reduced-fat mayonnaise
 2 tablespoons nonfat plain yogurt
 1 1
/2 teaspoons cider vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup chopped fresh cilantro
 2 tablespoons lime juice
 1 1/2 cups peeled ripe melon chunks
 1 1/2 cups peeled cucumber chunks
 1 1/2 cups green grapes

Instructions
1. Combine chicken, melon, cucumber and grapes in a bowl.
2. In separate bowl whisk the remaining ingredients together to make the dressing.
3. Add the chicken and fruits to the dressing and toss to mix.

Try this interesting twist on classic chicken salad that includes grapes, peaches and pecans. The
sweetness from the fruit and the crunch of the nuts is the perfect combo for a delicious chicken salad
sandwich.

Ingredients
1/3 cup mayonnaise
 2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried tarragon or 1 teaspoon fresh tarragon, chopped
 2 1/2 cups cooked chicken, cubed
 1 cup seedless red grapes, halved
 1 cup frozen tiny peas, thawed
 2 large peaches, peeled and chopped
 1 cup pecan halves, toasted
 Lettuce leaves, optional

Instructions
1. In a large bowl, combine first five ingredients and blend well. Add chicken and toss to coat.
2. Stir in grapes, peas, peaches and pecans.
3. Serve in lettuce-lined bowl if desired.