You are here

Chicken Veronique Salad With Cucumber Dressing

Chicken.delights's picture
  Chicken breasts 4
  Celery tops 5
  Salt 2 Teaspoon
  Peppercorns 6
  Bay leaf 1
  Instant chicken broth/1 chicken bouillon cube 4 1⁄2 Ounce (1 Envelope)
  Water 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Seedless green grapes 1 Cup (16 tbs), halved
  Cucumber dressing 2 Cup (32 tbs)
  Bibb lettuce 1
  Apricots 6 , washed, halved and pitted

Combine the chicken breasts, celery tops, salt, peppercorns, bay leaf, instant chicken broth or bouillon cube and water in a large frying pan; heat to boiling; cover.
Simmer 30 minutes, until meat is tender.
Cool in broth until easy to handle, then remove and pull off skin; take meat from bones; cube.
Place in a large bowl. (Strain broth and chill for making soup another day.)
Add celery and grapes to chicken; drizzle with about half of the Cucumber Dressing; toss lightly to mix.
Chill at least an hour to season.
When ready to serve, line a large bowl with lettuce; pile chicken mixture in center ; frame with apricot halves.
Serve with remaining dressing.
CUCUMBER DRESSING: Combine 6 tablespoons mayonnaise or salad dressing, 1 1/2 teaspoons salt, 1 teaspoon chopped fresh dill, 1/4 teaspoon pepper, 6 tablespoons lemon juice and 1 cup buttermilk in a small bowl; beat until well blended.
Stir in 1 small cucumber, pared, diced and drained well.
Chill at least an hour to season.
Makes about 2 cups.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.1 (19 votes)