Tart Chicken Salad With Sour-Cream Dressing Recipe

Name: Tart Chicken Salad With Sour-Cream Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole chicken breasts, about 3/4 lb. each; 1 large onion, peeled and quartered; 2 tsp. salt; 1/2 c. coarsely chopped, drained, sour dill pickles; 4 boiled new potatoes, cooled, peeled and thinly sliced; 3 hard-cooked eggs, peeled and thinly sliced; 1/8 tsp. white pepper; 3/4 c. mayonnaise, freshly made or a good unsweetened commercial variety; 3/4 c. sour cream; 2 Tbsp. capers, drained, washed and patted dry with paper towels; 1 Tbsp. finely cut fresh dill leaves; 6 green olives; 1 medium tomato, peeled and cut up lengthwise into eighths; 1 small head Boston lettuce, the leaves separated, washed and dried with paper towels

Servings: persons

2 whole chicken breasts, about 3/4 lb. each
1 large onion, peeled and quartered
2 tsp. salt
1/2 c. coarsely chopped, drained, sour dill pickles
4 boiled new potatoes, cooled, peeled and thinly sliced
3 hard-cooked eggs, peeled and thinly sliced
1/8 tsp. white pepper
3/4 c. mayonnaise, freshly made or a good unsweetened commercial variety
3/4 c. sour cream
2 Tbsp. capers, drained, washed and patted dry with paper towels
1 Tbsp. finely cut fresh dill leaves
6 green olives
1 medium tomato, peeled and cut up lengthwise into eighths
1 small head Boston lettuce, the leaves separated, washed and dried with paper towels

1
In a heavy 2 to 3-quart pot, combine the chicken, onion and 1 teaspoon of the salt.
2
Cover with about 1 1/2 quarts of cold water and bring to a boil uncovered over high heat, skimming off the fat and scum as it rises to the surface.
3
Partially cover the pan, reduce the heat to low and simmer about 10 minutes, or until the chicken is tender.
4
Remove the chicken from the pot and with a small, sharp knife, remove and discard the skin and cut the meat away from the bones.
5
Cut the chicken meat into strips about 1/2-inch wide and combine them in a large mixing bowl with the pickles, potatoes and eggs.
6
Sprinkle with the remaining teaspoon of salt and 1/8 teaspoon of white pepper.
7
In a small bowl, beat together the mayonnaise and sour cream and stir half of it into the salad.
8
Taste for seasoning.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 whole chicken breasts, about 3/4 lb. each, 1 large onion, peeled and quartered, 2 tsp. salt, 1/2 c. coarsely chopped, drained, sour dill pickles, and more.

Yes, Tart Chicken Salad With Sour-Cream Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tart Chicken Salad With Sour-Cream Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions