A Recipe from Sneaky Kitchen
1 whole chicken breast, poached in broth, boned, skinned & cubed--
OR 2 to 2-1/2 C.s skinned, cubed leftover chicken
1-1/4 lb. potatoes, peeled, boiled & cubed
1 lg. sour dill pickle, cut into small dice, OR
2 heaping T. sour dill pickle relish, drained
1 C. fresh or frozen peas, cooked
1small to med. onion, finely chopped
1 lg. carrot, diced & cooked, OR 1 C. diced, frozen carrot, cooked
2 hard-boiled eggs, peeled & coarsely chopped
1 hard-boiled egg, sliced (reserve)
1 heaping T. capers
3/4 C. reduced fat mayonnaise or Miracle Whip
1/4 C. sour cream
1 T. prepared mustard, Dijon preferred
2 tsp. fresh lemon juice
1/4 tsp. pepper or more to taste
1/2 tsp. dried dill, OR 1 tsp. snipped fresh dill
several ripe black olives, cut in half
1 lg. ripe tomato, cut into small wedges
Boston lettuce leaves, washed & dried or spun in salad spinner
Drain chicken & all vegetables well. Combine cooked chicken breast, potatoes, carrots, peas, chopped onion & dill pickle, hard-boiled eggs & capers. Fold slightly to mix.
Combine mayonnaise, sour cream, mustard, lemon juice, pepper, 1 tsp. salt & dill. Pour over salad & mix gently but thoroughly. Chill well.
To serve, mound salad upon lettuce leaves on a lg. platter. Garnish with black olive slices, sliced hard-boiled egg, tomato wedges & parsley sprigs. Sprinkle with a little paprika.