Chicken Salad Deluxe
|Water||4 Cup (64 tbs)|
|Onion||1 Small, sliced|
|Mayonnaise/Salad dressing||1⁄3 Cup (5.33 tbs)|
|Dairy sour cream||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
|Chopped celery||3⁄4 Cup (12 tbs)|
|Onion||1 Medium, chopped|
|Chopped dill pickle||1⁄4 Cup (4 tbs)|
Combine chicken with water, sliced onion, celery tops and salt in a kettle or Dutch oven.
Heat to boiling; reduce heat; cover; simmer about 1 hour, or until chicken is tender.
Remove from broth and cool until easy to handle. (Save broth to start a soup another day.)
Skin the chicken and take meat from bones.
Cut meat into bite size pieces; put in a medium size bowl.
Blend mayonnaise or salad dressing, sour cream, lemon juice and pepper in a small bowl.
Combine celery, onion and dill pickle with chicken; add the dressing; toss until evenly coated.
Cover; chill at least an hour to season and blend flavors.
Line salad bowl with lettuce leaves.
Spoon salad into bowl.
Sprinkle with paprika.