Chicken Salad

Chicken Salad

everybody has their own favourite version of this simple dish, n this is mine... its fuss free, n big on taste.

Nirmala Prem


  1. 400 Grams chicken thighs , boneless , skinless
  2. 2 Teaspoons garlic paste
  3. 1 celery stalk
  4. 2 spring onions
  5. quartered 1 Cup grapes , seedless ,
  6. 1/2 Cup pecans , toasted
  7. 1 Cup sour cream
  8. 1/2 Cup mayonnaise
  9. 2 Tablespoons brown sugar
  10. 2 Tablespoons lemon juice
  11. 2 Tablespoons dill , finely chopped
  12. salt
  13. pepper


20 mins
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    Prepare the chicken pieces by marinating them with garlic paste and a bit of freshly cracked pepper.

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    Cook the chicken in a non-stick dish with a tad bit of water added to it, covered, on a low flame. the chicken should be just done (opaque on all sides).

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    When the chicken is cooked, take it off the heat and let it rest till almost room temperature. chop into bite sized pieces.

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    Chop the celery stalk and spring onions into thin pieces. set aside.

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    In a large salad bowl, mix together the sour cream, mayonnaise, brown sugar, lemon juice, salt and pepper. add the dill and stir well.

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    Add the remaining ingredients and toss well to coat with the dressing.

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    Best served on rye or multi-grain toast, with either shredded iceberg lettuce or baby spinach and honey mustard dressing. :)

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