Russian‑Iranian Chicken Salad Sandwich

Boil the chicken

1. 1

   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.

Boil the potatoes

2. 2

   add the potatoes to a pot of cold water and cook for approximately 40 minutes until tender.

3. 3

   Add the eggs to the pot of potatoes during the last 10 minutes of cooking; then remove the eggs and peel them.

4. 4

   Peel the hard‑boiled eggs.

5. 5

   Chop the boiled chicken, potatoes, and peeled eggs into bite‑sized pieces.

6. 6

   In 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.

Optional

7. 7

   toast or bake the bread before assembling the sandwich.

8. 8

   If using focaccia bread, bake it (or toast) and sprinkle with sesame and poppy seeds before slicing.

   Kitchen notes · Added by ReelsMeals: Focaccia is golden and the seeds cling to the surface. Slice after toasting.

9. 9

   Serve the salad on sliced bread (or toasted focaccia) as a sandwich, or enjoy as a high‑protein snack.