Salad Olivieh (Persian Chicken and Potato Salad)

Place the chicken thighs in a saucepan, cover with water, bring to the boil, then reduce to a simmer and poach until cooked through.

Use a meat thermometer to confirm the chicken has reached 74°C, then remove it from the pan, leave to cool, and shred into bite-sized pieces.

Place the potatoes in a saucepan of water, bring to the boil and simmer until just tender.

Drain the potatoes, leave to cool, then cut into small cubes.

Place the eggs in a small saucepan of water, bring to the boil and cook for 9 minutes, then cool under cold running water.

Peel and dice the hard-boiled eggs.

Cook the frozen peas in boiling water until just tender, then drain and leave to cool.

Finely dice the cornichons.

Combine the shredded chicken, diced potatoes, diced eggs, peas and cornichons in a large mixing bowl.

Stir in the mayonnaise, yogurt, lemon juice, salt and pepper until every ingredient is evenly coated.