Chicken Salad with Sour Cream Dressing

The secret of this dish is in the attractive presentation. The colourful ingredients make it look pretty as well as tasty

to eat.1 x 4 lb. cooked chicken, cold

6 hard-boiled eggs

2 green peppers, white pith

removed, seeded and finely

shredded

4 tablespoons stuffed olives, sliced

1 lb. grapes, peeled and seeded

4 oz. blanched almonds

½ teaspoon black pepper

3 tablespoons white wine vinegar

2 teaspoons prepared mustard

½ teaspoon salt

6 tablespoons olive oil

6 tablespoons white wine vinegar 10 fl. oz. sour cream 2 teaspoons sugar 1 teaspoon salt

½ teaspoon white pepper

On a wooden board, carve the chicken into pieces and, with a small, sharp knife, detach the meat from the skin and bones.

Discard the skin and bones. Cut the meat into strips and put it into a salad bowl. Separate the yolks from the whites of the hard-boiled eggs. Finely chop the whites and add to the chicken. Keep the yolks aside on a plate. Add the peppers, olives, grapes and almonds. Do not mix or toss the ingredients.

Prepare the French dressing. In a small mixing bowl, combine the vinegar, mustard and salt. Mix well and stir in the oil.

Pour the dressing over the ingredients in the bowl.

Press the egg yolks through a fine strainer or push them through a garlic press over the chicken mixture. Toss the salad

to mix the ingredients well. Sprinkle the black pepper over the top. Cover the salad bowl and keep it in the refrigerator

until you are ready to serve it.

Lastly prepare the sour cream dressing. In a small mixing bowl, slowly beat the vinegar into the sour cream. Add the sugar, salt and pepper and mix well. Taste the dressing and add more salt, sugar or vinegar, if necessary. Pour the dressing into a sauce boat or small bowl.

Chicken Salad with Sour Cream Dressing is an attractive buffet dish.

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