Sour Cream Chicken Salad
|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|
|Olive oil||6 Tablespoon|
|White wine vinegar||6 Tablespoon|
|Sour cream||10 Ounce|
|Freshly ground white pepper||1⁄2 Teaspoon|
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.