Chicken Salad Deluxe
|Water||4 Cup (64 tbs)|
|Onion||1 Small, sliced|
|Celery tops||1 Tablespoon|
|Mayonnaise/Salad dressing||1⁄3 Cup (5.33 tbs)|
|Dairy sour cream||8 Ounce (1/3 Cup)|
|Lemon juice||1 Tablespoon|
|Onion||1 Medium, chopped|
|Chopped dill pickle||1⁄4 Cup (4 tbs)|
1. Combine chicken with water, sliced onion, celery tops and salt in a kettle or Dutch oven. Bring to boiling; reduce heat; cover; simmer for about 40 minutes, or until tender. Remove from the broth and cool until easy to handle. (Save the broth to start a soup another day.)
2. Skin the chicken and take meat from bones. Cut meat into bite-size pieces; put in a medium-size bowl.
3. Blend mayonnaise or salad dressing, sour cream, lemon juice and pepper in a small bowl. Combine celery, onion and dill pickle with the chicken; add the dressing; toss until evenly coated. Cover and chill at least an hour to season and blend flavors.
4. Line a salad bowl with lettuce. Spoon salad into bowl. Sprinkle with paprika.