Salad-e Morgh-o-Badam (سالاد مرغ و بادام) – Persian Chicken & Almond Hors d’Oeuvre

• 500 gBoneless, skinless chicken breast (cooked then shredded)
• 1200 mlWater (for poaching)
• 120 gYellow onion (quartered)
• 1 leafBay leaf
• 6 gFine salt (divided)
• 1 tspBlack pepper (freshly ground, divided)
• 180 gMayonnaise (full-fat for best texture)
• 45 mlFresh lemon juice (about 3 tbsp, strained)
• 2 tspLemon zest (from 1 lemon, finely grated)
• 140 gCelery stalks (small dice (about 2 large stalks))
• 20 gFlat-leaf parsley (finely chopped)
• 80 gRaw slivered almonds (toasted and cooled)
• 5 mlOlive oil (for toasting almonds)
• 6 slicesLemon slices (thin, for serving)

Instructions

1. 1

   Poach the chicken: add water, onion, bay leaf, 3 g salt, and 1/2 tsp black pepper to a saucepan. Bring to a gentle simmer over medium heat, add chicken, then reduce to low and simmer 14–16 minutes until the thickest part reaches 74°C/165°F. Cover, remove from heat, and rest 10 minutes in the broth.

2. 2

   Transfer chicken to a plate and cool 15 minutes until just warm. Shred by hand into thin strands (not chunks) for a classic Persian party texture. Discard bay leaf and onion; reserve 60 ml of the poaching broth to loosen the salad later if needed. Refrigerate shredded chicken 10 minutes to firm up before mixing.

3. 3

   Toast almonds: heat a small skillet over medium-low, add olive oil and slivered almonds. Stir constantly 4–6 minutes until evenly golden and fragrant; do not let the tips burn. Immediately transfer to a cool plate and let cool completely 10 minutes so they stay crisp when folded into the salad.

4. 4

   Make the lemony dressing: in a bowl whisk mayonnaise, lemon juice, lemon zest, remaining 3 g salt, and remaining 1/2 tsp black pepper for 30–45 seconds until glossy. Taste and adjust acidity by adding 5 ml lemon juice at a time if you want a brighter, more modern profile.

5. 5

   Assemble: add shredded chicken, diced celery stalks, and chopped parsley to a mixing bowl. Spoon in the dressing and fold gently 1–2 minutes until every strand is coated. If the salad feels too thick, add reserved poaching broth 15 ml at a time to reach a creamy, spoonable consistency.

6. 6

   Chill and finish: cover and refrigerate at least 30 minutes (or up to 12 hours) for the flavors to meld and the lemon to perfume the chicken. Just before serving, fold in 60 g of the toasted almonds, reserving 20 g for the top. Plate, garnish with remaining almonds and lemon slices, and serve cold.