Ingredients
- 450 grams chicken, whole cooked, 2 lbs
- 450 grams potato boiled, diced, 1 lb
- 2 carrots cooked, diced
- 135 grams green peas cooked, 1 cup
- 1 medium apples, gala cored, diced
- 1 dill pickles diced
- 2 eggs hard boiled, diced
- 2 tablespoons fresh dill chopped
- salt and pepper
- Dressing
- 85 grams mayonnaise, =1/3 cup
- 55 grams sour cream, =1/4 cup
- 1 teaspoons Dijon mustard
- 15 milliliters lemon juice, =1T
- 2 teaspoons lemon zest
- Pastry Shells
- 3 whole zucchini, scoop out rounds
Directions
1. In a large bowl, combine chicken, potato, carrot, peas, apple, pickle, eggs and dill. Mix thoroughly and season with salt and pepper. |
2. Dressing: Combine all ingredients in a small bowl and mix thoroughly. Add to salad and toss gently, being careful not to mash the ingredients. |
3. For an appetizer, make 170g sour creme black pepper pastry. Bake blind, then fill tarts with salad. Makes 6 4" tart pans. |
 Serving Ideas:Original recipe for 4 and has 1 cup cooked chicken breast. |
Categories
Chicken, Potato salad, Salad, Side Dish, appetizer, dayle, main course
Chicken, Potato salad, Salad, Side Dish, appetizer, dayle, main course
Keywords
Potato salad, Side Dish, Chicken, main course, Salad, appetizer, dayle
Potato salad, Side Dish, Chicken, main course, Salad, appetizer, dayle
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