Traditionally, Persian salads are decked with a variety of fresh herbs, such as mint, basil, and parsley. You may want to add some sprigs to garnish this version; the leaves can be eaten right along with the salad. Hot pita is an ideal accompaniment.
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1 1/2 pounds small new potatoes (about 6), cut into quarters
2 cucumbers, peeled, halved, seeded, and cut into 1/4-inch dice
2 ribs celery, cut into 1/4-inch dice
1 cup frozen petite peas, thawed
1 red onion, chopped fine
1/2 cup Kalamata or other black olives, halved and pitted
1/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh basil or parsley
How to Make It
Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until just tender, about 12 minutes. Drain the potatoes and let cool.
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the breasts until browned and just done, about 5 minutes per side. Remove the chicken from the pan and let it cool. Cut into 1/2-inch chunks.
In a large glass or stainless-steel bowl, whisk together the yogurt, mayonnaise, mustard, lime juice, and the remaining 1 1/4 teaspoons salt and 1/4 teaspoon pepper. Add the potatoes, chicken, carrots, cucumbers, celery, peas, onion, olives, parsley, and basil and toss.
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