Poached and shredded chicken is tossed with cooked, sliced red potatoes and chopped dill pickle in a sour cream dressing.

Czarist Chicken Salad

4 broiler-fryer chicken breast halves (about 1 1/2 pounds)
1 celery rib, quartered
3 cups cold water
1 onion quartered - divided use
1 1/2 teaspoons salt - divided use
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-cooked eggs, cut into wedges for garnish

Olives for garnish

Tomato wedges for garnish

1. In deep, 2-quart saucepan, place chicken, celery and cold water. Chop 1 quarter of the onion very fine 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, dill pickle and reserved chopped onion; sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Mix together mayonnaise, sour cream and Worcestershire sauce; gently add to chicken mixture. Cover and chill in refrigerator until serving time.
4. Garnish with hard-cooked egg quarters, olives and tomato wedges.

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.