Persian Chicken Salad

I originally got this recipe from a friend, sort of. She would only ever give me part of the recipe and it never came out quite right. I realized recently that if it was a real recipe I could search for it online and I did! This is the result based on what I remember plus combining a couple recipes I found online.

Salad-e Olovieh (Persian Chicken Salad)

Ingredients:

* chicken breasts, 1 pound/450 grams, skinless and boneless
* potatoes, 1 pound/450 grams, small diced, boiled (about 4 medium)
* medium onions, 1
* large eggs, 3-4 (depending on how much you like eggs), hard boiled and chopped
* peas, 1 can le seur baby peas (these were insisted on by my friend so are what seem right to me)
* medium carrot, one, very small dice
* dill pickles, 5-6 small (not sweet pickles) chopped
* handful of black olives, sliced in half
* juice of 1 fresh lime
* mayonnaise (about ½ cup)
* cooking oil
* salt
* black pepper

Directions:

Lightly saute onions until slightly golden. Add chicken and fry until colour changes. Add diced carrot to chicken with a bit of salt and one cup of hot water. Cook over medium heat for about 20 minutes. Remove and cut into small pieces. Chill.

Add potatoes, peas, pickles, salt, black pepper, mayonnaise, eggs and lime juice to chicken and mix well. Mound the salad into an attracted mound. Cover with a light layer of mayonnaise. Decorate with additional slices of dill pickle and the sliced olives. (Alternately, do it in a big bowl) Salad-e Olovieh should be served cold with crackers, pita bread, whatever you like..

*I modified this a little further. I decreased the potatoes by about half and allowed them to be almost mashed (as several recipes called for). I also shredded the cooked chicken instead of cubing it. I liked the over consistency better.