4 broiler-fryer chicken breasts (about 1 1/2 pounds)
1 rib celery, quartered
3 cups cold water
1 onion quartered, divided
1 1/2 teaspoons salt, divided
4 small red potatoes, boiled, peeled, sliced
1/2 cup coarsely chopped deli-style dill pickle
1/4 teaspoon white pepper
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon Worcestershire sauce
hard-boiled egg quarters for garnish, optional
olives for garnish, optional
tomato wedges for garnish, optional


1. In deep, 2-quart saucepan, place chicken, celery and cold water. Chop 1 quarter of the onion very finely and set aside; add remaining 3 quarters of onion and 1 teaspoon of the salt to saucepan. Over high heat, bring to a boil; reduce heat to low, cover and simmer until chicken is tender, about 15 minutes. Cool chicken and separate meat from bones, discarding bones and skin. Cut chicken into thin strips.
2. In large bowl, place chicken, potatoes, pickle and reserved chopped onion; sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In small bowl, combine mayonnaise, sour cream and Worcestershire sauce; gently add to chicken mixture. Cover and chill in refrigerator until serving time. Garnish, if desired, with hard-boiled egg quarters, olives and tomato wedges.
In order to reduce the fat and calorie content of the following recipe, replace the mayonnaise and sour cream with either low fat varieties and/or substitute some of the mayonnaise or sour cream with low-fat or fat-free plain yogurt.
Chicken-Potato Salad
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