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Sour Cream Chicken Salad

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Ingredients
  Cooked chicken 4 Pound (1 In Number, Cold)
  Hard boiled eggs 6 Medium
  Green peppers 2 , pitted, seeded and finely shredded
  Stuffed green olives 4 Tablespoon, sliced
  Green grapes 1 Pound, peeled and seeded
  Slivered blanched almonds 4 Ounce
  Freshly ground black pepper 1⁄2 Teaspoon
  Prepared french mustard 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Olive oil 6 Tablespoon
  White wine vinegar 6 Tablespoon
  Sour cream 10 Ounce
  Sugar 2 Teaspoon
  Freshly ground white pepper 1⁄2 Teaspoon
Directions

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 thin strips and put them 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 egg yolks aside on a plate.
Add the green peppers, olives, grapes and almonds.
Do not mix or toss the ingredients.
Set the salad bowl aside.
Prepare the French dressing.
In a small mixing bowl, combine the vinegar, mustard, salt and pepper.
With a large spoon, beat the ingredients together to mix well, then stir in the olive oil.
Pour the dressing over the ingredients in the salad 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, vinegar or white pepper, if necessary.
Pour the dressing into a sauce boat or small serving bowl.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Chicken

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