Chunky Sour Cream And Basil Chicken Salad |
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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 6 |
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Family Meals by Jennifer Bushman Ingredients:
1 quart chicken broth |
2 cloves garlic, peeled, and crushed |
1- 3 lb chicken, cut up, skinned, discard back |
1 cup red onion, peeled, quartered, and thinly sliced |
1/2 english cucumber, washed, halved, seeded, and thickly sliced |
1/2 cup coarsely chopped celery |
1/2 cup sour cream |
1/2 cup mayonnaise |
1/2 tsp seasoned pepper (aka ms. dash) |
2 tbs dijon mustard |
1/3 cup freshly chopped basil |
salt, to taste |
3 cups fresh mixed salad greens |
Directions:
1. In a large 4-quart saucepan over medium-high heat, combine the broth and garlic. Bring to a simmer. Add the chicken pieces and simmer gently until tender, for 30 minutes. Cool in the broth 15 minutes. Drain well-reserve broth for another use.
2. Remove the chicken from the bone, and cut into bite-sized pieces.
3. In a large bowl, toss together the chicken, onion, cucumber, and celery. Refrigerate, covered for about 30 minutes.
4. In a small bow, beat together sour cream, mayonnaise, pepper, and mustard. Pour 2/3 of dressing over the chilled chicken and mix well.
5. Add a little more dressing if the salad seems dry. Toss with the basil and season with salt to taste. Chill several hours to develop flavors.
6. Serve on a bed of salad greens.
7. Tip: cool chicken completely or chicken with shred and salad becomes mushy rather than chunky.
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