Tart Chicken Salad With Sour-Cream Dressing

• 2 whole chicken breasts, about 3/4 lb. each
• 1 large onion, peeled and quartered
• 2 tsp. salt
• 1/2 c. coarsely chopped, drained, sour dill pickles
• 4 boiled new potatoes, cooled, peeled and thinly sliced
• 3 hard-cooked eggs, peeled and thinly sliced
• 1/8 tsp. white pepper
• 3/4 c. mayonnaise, freshly made or a good unsweetened commercial variety
• 3/4 c. sour cream
• 2 Tbsp. capers, drained, washed and patted dry with paper towels
• 1 Tbsp. finely cut fresh dill leaves
• 6 green olives
• 1 medium tomato, peeled and cut up lengthwise into eighths
• 1 small head Boston lettuce, the leaves separated, washed and dried with paper towels

1. In a heavy 2 to 3-quart pot, combine the chicken, onion and 1 teaspoon of the salt.
2. Cover with about 1 1/2 quarts of cold water and bring to a boil uncovered over high heat, skimming off the fat and scum as it rises to the surface.
3. Partially cover the pan, reduce the heat to low and simmer about 10 minutes, or until the chicken is tender.
4. Remove the chicken from the pot and with a small, sharp knife, remove and discard the skin and cut the meat away from the bones.
5. Cut the chicken meat into strips about 1/2-inch wide and combine them in a large mixing bowl with the pickles, potatoes and eggs.
6. Sprinkle with the remaining teaspoon of salt and 1/8 teaspoon of white pepper.
7. In a small bowl, beat together the mayonnaise and sour cream and stir half of it into the salad.
8. Taste for seasoning.

chicken breasts, onion, salt, pickles, potatoes, eggs, white pepper, mayonnaise, sour cream, capers, dill, green olives, tomato, boston lettuce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=727509 (may not work)