Russian‑Iranian Chicken Salad Sandwich – 80-Minute Recipe
A hearty, protein‑packed chicken salad that blends Russian and Iranian flavors into a satisfying sandwich. The creamy mayo‑mustard dressing, bright lemon, and subtle saffron give it a bright, savory kick, while the chunky texture makes it perfect for a quick lunch or a party appetizer.
Recipe by cheffinwithzach· Structured by ReelsMeals
From: Instagram(view original)
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About this saved recipe
Ingredients
- sliced bread
- focaccia bread
- seeds (sesame and poppy)
Chicken
- 2 piece boneless skinless chicken breast
- 2 piece shallot
- 1 tbsp black peppercorns
- 1/2 tsp turmeric
- 1/2 tsp ground saffron
- to taste salt
- to cover water
Salad
- 3 piece russet potato
- 8 piece egg
- 1 cup frozen peas
- 1 cup pickles
- 1/4 cup mayonnaise
- 2 tbsp dijon mustard
- 1/4 cup lemon juice
- 3 tbsp extra‑virgin olive oil
- 1 tbsp black pepper
- to taste salt
- chopped green onions
Instructions
- 1Boil the chicken: place the chicken breasts in a pot of cold water, add the black peppercorns, shallots, turmeric, saffron (if using), and salt; simmer for about 20 minutes until cooked through.
- 2Boil the potatoes: add the potatoes to a pot of cold water and cook for approximately 40 minutes until tender.
- 3Add the eggs to the pot of potatoes during the last 10 minutes of cooking; then remove the eggs and peel them.
- 4Peel the hard‑boiled eggs.
- 5Chop the boiled chicken, potatoes, and peeled eggs into bite‑sized pieces.
- 6In a large bowl combine the chopped chicken, potatoes, eggs, peas, pickles, mayonnaise, dijon mustard, lemon juice, olive oil, salt, black pepper, and chopped green onions; mix until well coated.
- 7Optional: toast or bake the bread before assembling the sandwich.
- 8If using focaccia bread, bake it (or toast) and sprinkle with sesame and poppy seeds before slicing.
- 9Serve the salad on sliced bread (or toasted focaccia) as a sandwich, or enjoy as a high‑protein snack.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Stagger egg cooking
Add the eggs to the potato pot during the last 10 minutes of the potatoes' cooking time.
Cool boiled ingredients before chopping
After boiling, let the chicken, potatoes, and eggs cool slightly before chopping into bite‑sized pieces.
Combine dressing ingredients before adding solids
Mix mayonnaise, Dijon mustard, lemon juice, olive oil, salt, black pepper, and green onions in a bowl before folding in the chopped chicken, potatoes, eggs, peas, and pickles.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Russian‑Iranian Chicken Salad Sandwich?
- About 1 hour 20 minutes in total: 20 minutes of prep and 1 hour of cooking.
- How many servings does this Russian‑Iranian Chicken Salad Sandwich recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Russian‑Iranian Chicken Salad Sandwich recipe come from?
- It was shared by cheffinwithzach on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.