Afghan Mimoza Salad

Ingredients

In this Afghan adaptation of Mimoza Salad, we incorporate Afghan flavors and ingredients to create a unique twist. The original Russian version typically includes fish, but we substitute it with shredded chicken, a popular protein choice in Afghan cuisine. Additionally, we enhance the flavors by adding traditional Afghan spices such as cumin and coriander to the dressing, giving the salad a distinct Afghan taste. We alse have the original recipe for Mimoza Salad, so you can check it out.

• 2 cups (470ml) shredded chicken breast 2 cups (470ml) shredded chicken breast
• 2 cups (470ml) boiled potatoes, diced 2 cups (470ml) boiled potatoes, diced
• 1 cup (235ml) boiled carrots, grated 1 cup (235ml) boiled carrots, grated
• 4 hard-boiled eggs, grated 4 hard-boiled eggs, grated
• 1 cup (235ml) plain yogurt 1 cup (235ml) plain yogurt
• 1/2 cup (120ml) mayonnaise 1/2 cup (120ml) mayonnaise
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley for garnish Fresh cilantro or parsley for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the shredded chicken, diced potatoes, grated carrots, and grated eggs.
2. 2.
   In a separate bowl, mix together the yogurt, mayonnaise, lemon juice, ground cumin, ground coriander, salt, and pepper to make the dressing.
3. 3.
   Pour the dressing over the chicken and vegetable mixture and gently toss until well coated.
4. 4.
   Transfer the salad to a serving dish and spread it evenly.
5. 5.
   Garnish with fresh cilantro or parsley.
6. 6.
   Cover the dish and refrigerate for at least 1 hour to allow the flavors to meld together.
7. 7.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Chicken — Ensure the chicken is cooked and shredded before adding it to the salad.
• Potatoes — Boil the potatoes until they are tender but not mushy. Allow them to cool before dicing.
• Carrots — Boil the carrots until they are soft enough to grate easily.
• Eggs — Hard-boil the eggs and let them cool before grating.

Tips & Tricks

• For added crunch, you can sprinkle some toasted slivered almonds or crushed walnuts on top of the salad.
• Adjust the amount of lemon juice and spices in the dressing according to your taste preferences.
• Make sure to refrigerate the salad for at least an hour before serving to allow the flavors to develop fully.
• Serve the salad chilled for the best taste and texture.
• This salad can be made ahead of time and stored in the refrigerator for up to 24 hours.

Serving advice

Serve Afghan Mimoza Salad as an appetizer or a side dish alongside traditional Afghan main courses such as Kabuli Pulao or Mantu (Afghan dumplings). It pairs well with warm naan bread or pita.

Presentation advice

To showcase the beautiful layers of the salad, serve it in a glass trifle dish or a transparent bowl. The vibrant colors of the vegetables and the creamy dressing will create an eye-catching display.