Czarist Chicken Salad
Poached and shredded chicken is tossed with tender slices of red potatoes and chopped dill pickle in a sour cream dressing.
4 broiler-fryer chicken breast halves (about 1 1/2 pounds)
1 celery rib, quartered
3 cups cold water
1 onion quartered - divided use
1 1/2 teaspoons salt - divided use
4 small red potatoes, boiled, peeled, sliced
1/2 cup coarsely chopped deli-style dill pickle
1/4 teaspoon white pepper
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon Worcestershire sauce
Hard-boiled eggs, cut into wedges for garnish
Olives for garnish
Tomato wedges for garnish
- In deep, 2-quart saucepan, place chicken, celery and cold water. Chop 1 quarter of the onion very fine and set aside; add remaining 3 quarters of onion and 1 teaspoon of the salt to saucepan. Over high heat, bring to a boil; reduce heat to low, cover and simmer until chicken is tender, about 15 minutes. Cool chicken and separate meat from bones, discarding bones and skin. Cut chicken into thin strips.
- In large bowl, place chicken, potatoes, dill pickle and reserved chopped onion; sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon ground black pepper .
- Mix together mayonnaise, sour cream and Worcestershire sauce; gently add to chicken mixture. Cover and chill in refrigerator until serving time.
- Garnish with hard-boiled egg quarters, olives and tomato wedges.
Makes 6 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.