Sour Cream Chicken Salad Recipe
Do you think you need to frequent a restaurant for Sour Cream Chicken Salad, when you can make it at home? I prepare this Sour Cream Chicken Salad with Chicken as the main ingredient. It is an ideal Side Dish. Please share this Sour Cream Chicken Salad recipe with your friends and family and let me know what they have to say.
Ingredients
1 x 4 lb. cooked chicken, cold
6 medium sized hard boiled eggs
2 green peppers, white pith removed, seeded and finely shredded
4 tablespoons stuffed green olives, sliced
1 lb. green grapes, peeled and seeded
4 oz. blanched sliced almonds
1/2 teaspoon freshly ground black pepper
FRENCH DRESSING
3 tablespoons white wine vinegar
2 teaspoons prepared French mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons olive oil
SOUR CREAM DRESSING
6 tablespoons white wine vinegar
10 fl. oz. sour cream
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground white pepper
Directions
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.
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.
