94 chicken pickles and potatoes Recipes

all-purpose flour, salt and black pepper to taste, garlic powder to taste, bone-in, skinless chicken thighs, olive oil, chicken broth, potatoes, quartered, petite pickles (such as mt. olive), halved, baby carrots, halved, black olives with juice, pickle juice

chicken stock, potatoes (peeled, cubed ), pickle juice , from pickle jar, dill pickles (grated ), mashed potatoes, butter, sour cream, salt & fresh ground pepper (to taste)

mayonnaise, sour cream, dried dried tarragon leaf, leaves crushed, chunk chicken breasts, drained, almonds, toasted, chopped celery, salt and pepper, to taste, lettuce, whole wheat bread, dill pickles, potato chip

you will need : this is my own version....it doesn tsp include boiled parsnips, which are often used., chicken breasts,cooked, diced, baking potatoes, cooked,diced, carrots,boiled,diced, diced pickles, frozen peas, ex large eggs, boiled,diced, mustard, salt and pepper to taste, mayonnaise, extra ingredients for boiling chicken, if you want to make a stock, use the rib-in type of chicken breast...the ones with the rib bone attached. the bones impart a ton of flavor to the stock.you can then just remove the breast meat to use in the salad. if you don tsp want to make any stock, just use regular chicken breast. ), onion, celery stalks, carrots, parsnip (optional), use parsley , olives, reserved boiled vegetables, egg etc., important : if you would like to decorate your salad, remember to reserve some vegetables,egg,etc., boil potatoes in their skins in salted water till fork tender ., boil eggs till hard. set aside. place chicken breasts in a pot with water(sort of like making a soup). water doesn tsp have to be exact but you should have plenty(maybe 6-8 cups). place about 2-3 carrots, a stalk or two of celery and 1 onion. add some salt ( about 1 tbsp kosher salt). bring to boil and then simmer till carrots are tender and chicken is cooked. remove chicken and carrots to use for the potato salad. you can reserve the stock for a soup or freeze in small containers to use later in pan sauces, etc., dice chicken , potatoes, carrots(parsnip too, if you are using), and eggs. dice pickles and squeeze them a bit to remove some of their juice(this helps so that your salad doesn tsp become too watery). place frozen peas in a colander.place under running warm water to defrost them . drain completely and add to the rest of the diced ingredients., add mustard and pepper and 1 cup mayo., mix till combined taste for seasoning ., add more mayo to the mixture until it is tuna salad-like(for a lack of a better term) . you might need the full 2 cups. this depends on preference...use less if you don tsp want it too creamy or use more if you like it creamier. place in a nice serving dish and spread a thin layer of mayo...decorate with reserved vegetables(egg, carrots, peas, pickles, parsley, olives, chopped eggs...). since i didn tsp have too much time to decorate, wasn tsp planning on posting, and forgot to reserve some vegetables, i kept it rather simple.

chicken broth, chicken bouillon cubes, carrots, coarsely grated, potatoes, peeled and cubed, celery, thinly sliced, polish dill pickles, coarsely grated (from the jar), milk, flour, egg, sour cream, salt and pepper, fresh parsley, finely chopped (optional), fresh dill, finely chopped (optional)

skinless, boneless chicken breast halves, cut into 1-inch pieces, low-fat buttermilk, dill pickle juice, panko (japanese breadcrumbs), kosher salt, water, egg, lightly beaten, extra-virgin olive oil, salt, purple sweet potato (about 8 oz), cut crosswise into 1/8-inch-thick slices, baking potato (about 8 oz), cut crosswise into 1/8-inch-thick slices, canola mayonnaise, fat-free plain greek yogurt, honey, yellow mustard, dijon mustard

boneless chicken breast halves, cooked, hard-cooked eggs, potatoes, cooked, pickled cucumbers, salt, olive oil, mayonnaise

chicken broth, grated carrots, peeled and cubed potatoes (small), grated dill pickles, milk, flour, egg, sour cream, stalk celery

chicken broth, grated carrots, peeled and cubed potatoes (small), grated dill pickles, milk, flour, egg, sour cream, stalk celery

yukon gold or baking potatoes, canola mayonnaise, white vinegar, dijon mustard, freshly ground black pepper, sugar, salt, garlic cloves, minced, shredded skinless, boneless rotisserie chicken breast, sweet pickle relish, sliced green onions

potato , scrubbed, hot chicken stock or 1/2 cup hot beef stock, rapeseed oil, german vinegar, german mustard, sugar, sea salt, cucumber, dill pickles, cooked bacon, chopped (optional), spring onions, chopped, onion, chopped finely, chopped fresh chives, tomatoes, halved, black pepper

your favorite potato chips (try sour cream & onion or the new dill pickle chips), egg, milk, chicken breast fillets, cut into 1 1/2-inch cubes, butter, melted

baking potatoes, vegetable cooking spray, sour cream, apple cider vinegar, garlic cloves, minced, coarsely ground pepper, spicy brown mustard, salt, sugar, hot sauce, diced pimiento, drained, chopped sweet-hot pickles, sliced green onions, warm shredded smoked chicken, bacon slices, cooked and crumbled, shredded sharp cheddar cheese

water, chicken thighs with skin and bones, white onion, quartered, garlic cloves, halved, fine sea salt, carrots, peeled, diced, red-skinned potatoes, ancho-guajillo chile sauce, corn oil, diameter corn tortillas, crumbled queso fresco, sliced white onion, sliced radishes, pickled jalapeno chiles, halved, crema mexicana * or sour cream, romaine lettuce leaves

chicken stock, potato, sliced, carrot, sliced, celery, sliced, pickled gherkins, sliced thinly, pearl barley, salt and pepper, to taste

yukon gold potatoes (or other waxy boiling potatoes), cider vinegar, chicken stock or 1/3 cup potato water, onion (finely chopped ), celery (finely chopped ), bacon (crisply cooked, chopped or crumbled), dill pickle relish or 2 -3 tbsp sweet pickle relish, eggs (hard-boiled, peeled & sliced thin), chives (finely chopped ) or 3 tbsp scallions (finely chopped), salt, white pepper (freshly ground if avail.), mayonnaise (homemade if possible), sour cream (optional), lettuce leaf, pimiento (diced ), egg (hard-boiled, sliced ), tomato (quartered ), parsley sprig

yukon gold potatoes , or other waxy, boiling potatoes, cider vinegar, chicken stock or potato-cooking water, chopped onion, chopped celery, crisply cooked bacon, chopped or crumbled, chopped pickle, sweet or dill, hard-boiled eggs, peeled and sliced thin, chopped fresh chives or scallions, including a bit of their, tender green, salt and freshly ground white pepper, mayonnaise , homemade if possible, sour cream , optional, crisp whole red-leaf or other lettuce leaves, canned red pimiento, diced ; sliced hard-boiled eggs; tomato quarters; parsley sprigs

fresh spinach, soaked and washed well, boneless chicken breasts, skin on, blue cheese, ricotta cheese, grated parmesan, lemon zest, white wine, olive oil, salt and pepper, asparagus, trimmed, blanched and cut into 1/4 to 1/2-inch pieces, grapeseed oil, red onion, diced, zucchini, diced into 1/4 to 1/2-inch pieces (place diced zucchini on paper towel to absorb moisture), white potatoes, diced into 1/4 to 1/2-inch pieces (place diced potatoes on paper towel to absorb moisture), sweet potatoes, diced into 1/4 to 1/2-inch pieces (place diced potatoes on paper towel to absorb moisture), blue cheese, butter, onion, finely chopped, red wine, cornstarch, veal stock, kalamata olives, pickled plums (recommended : umeboshi), olive oil, blue cheese, chopped parsley, salt and pepper