A high protein take on a classic one dish meal salad for people who hate mayonaisse. Great for a complete make-ahead meal, picnic item, or take to work lunch.
|1||lb||chicken, white meat (Cold, cooked - see recipe notes)|
|2||c||peas and carrots, frozen (Thawed, but not warm)|
|2||c||potatos, red skin (Cooked, cooled and diced)|
|1⁄3||c||dill pickles, minced (Use Mediterranian or European style pickles without food coloring)|
|6||scallions (Cleaned and thinly sliced)|
|3||T||dill, fresh (chopped, or 1 teaspoon dried)|
|1||t||salt (or to taste)|
|1⁄2||t||pepper (or to taste)|
|1⁄2||c||plain greek yogurt (pastured if possible)|
|1⁄2||c||sour cream (pastured if you can!)|
Normally I will bake the chicken in a shallow pan the night before (as well as cook the potatos), and let them cool. The frozen peas/carrots can be gently thawed dry in a low heated skillet and gently stirred while you are preparing the other items.
Combine cooked chicken, peas and carrots, potatos, scallions, pickles in a large bowl. Combine the yogurt, sour cream, dill, capers, salt and pepper then add it to the chicken and vegetable mixture. Blend well, without destroying the individual ingredients. Refrigerate for at least 1 hour before serving so the flavors can develop and meld.
Traditionally, when served this salad receives a variety of optional garnishes: cold cooked shirmp, hard boiled egg wedges, tomato slices, olives, etc. Alternately it is also extremely good straight out of a pyrex container in the refrigerator.