Sour Cream Chicken Salad Recipe


MethodMain Ingredient


 Cooked chicken4 Pound (1 In Number, Cold)
 Hard boiled eggs6 Medium
 Green peppers2 , pitted, seeded and finely shredded
 Stuffed green olives4 Tablespoon, sliced
 Green grapes1 Pound, peeled and seeded
 Slivered blanched almonds4 Ounce
 Freshly ground black pepper1⁄2 Teaspoon
 Prepared french mustard2 Teaspoon
 Salt1⁄2 Teaspoon
 Olive oil6 Tablespoon
 White wine vinegar6 Tablespoon
 Sour cream10 Ounce
 Sugar2 Teaspoon
 Freshly ground white pepper1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 7077 Calories from Fat 4340

% Daily Value*

Total Fat 481 g740.5%

Saturated Fat 126.2 g630.8%

Trans Fat 0 g

Cholesterol 3012.7 mg

Sodium 4124.2 mg171.8%

Total Carbohydrates 149 g49.8%

Dietary Fiber 22.5 g90%

Sugars 105.2 g

Protein 527 g1054.2%

Vitamin A 154.1% Vitamin C 490.5%

Calcium 105.9% Iron 190.3%

*Based on a 2000 Calorie diet


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.