When the July heat is on, keep your cool with this tasty chicken salad recipe from Jmore’s Food Enthusiast Dara Bunjon.
To prepare the chicken, use Dara Bunjon’s Poached Chicken Breast recipe.
Russian Chicken Salad
Ingredients
Ingredients for Dressing:
- 1 cup plain Greek yogurt
- 1/2 cup sour cream
- 1 cup chopped dill pickles
- 2 Tablespoons chopped fresh dill
- 3 teaspoons salt, Kosher or sea
- 2 teaspoons finely ground white pepper
Ingredients for Chicken:
- 5 cups cooked, chilled and chopped chicken breast (equivalent to 2 pounds of chicken)
- 2 cups boiled, chilled, peeled, cubed potatoes (red, Yukon gold — any waxy potato)
- 1 cup defrosted baby peas
- 2 hard-boiled eggs, diced
- 1/3 cup diced red onion
Instructions
- In a large mixing bowl, that can hold at least 12 cups, mix the yogurt and sour cream. Then add the remainder of the dressing ingredients: chopped dill pickle, fresh dill, salt and white pepper. Blend all the ingredients.
- In the same mixing bowl, add the chicken, potatoes, peas, eggs and red onion. Fold in the ingredients so everything is well blended. Refrigerate in a covered bowl or container for 30 minutes and then taste and adjust seasonings for salt and pepper.
- Serve chilled on a bed of washed and dried, red and/or green lettuce.
Notes
On this episode of "The Food Enthusiast," Dara Bunjon talks with Anne-Marie Bonneau, author of "The Zero-Waste Chef."
This roasted eggplant recipe from Elite Jakob is easy, quick and delicious, perfect as a side dish, for brunch or next to fish or chicken or meat dishes.
Dara Bunjon talks with wine aficionado Zena Polin, proprietor of Beauty Champagne and Sugar Boutique and co-host of the "When You Just Want a Glass of Wine" podcast.
You can bake these no-flour, no-white sugar blueberry muffins from Elite Jakob in a regular muffin tin or as bite-size mini muffins.