Stolichnyi salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Chicken parts, skinned |
| 1½ | pounds | Russet potatoes |
| 1 | cup | Frozen peas |
| 3 | Hard-cooked eggs, chopped | |
| 2 | Carrots, shredded | |
| 1 | large | Golden Delicious apple, coarsely chopped |
| ½ | cup | Light mayonnaise |
| ⅓ | cup | Dill pickle relish OR |
| 2 | Dill pickles, chopped | |
| 2 | teaspoons | Chopped fresh dill |
| Pepper to taste | ||
| ⅓ | cup | Chopped peanuts |
Directions
Place chicken parts in a 3-quart casserole. Add water to cover chicken. Cover with lid or vented plastic wrap. Redistributing parts midway through cooking, microwave on high 22 minutes, or until chicken tests done. Reserve stock for later use. Debone chicken and chop.
Pierce potatoes and place in microwave. Rotating midway through cooking, microwave on high 9 minutes. Let stand 5 minutes. If not cool enough to handle for peeling, run under cool water for a brief time. Peel potatoes and dice; add to chicken in same casserole.
Measure peas into a 1-cup glass measure; cover with vented plastic wrap. Microwave on high 1½ minutes. Add peas, egg, carrot and apple to chicken; toss gently. Add mayonnaise, pickle relish, dill and pepper to taste; blend. If salad seems too dry, add chicken broth for moisture. Chill. Garnish with peanuts to serve.
Nutrient data per serving: 423 calories; 29 grams protein; 17 grams fat (37 percent of total calories); 35 grams carbohydrates; 5 grams dietary fiber; 202 milligrams cholesterol; 621 milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 08-07-95