Sunday, April 24, 2011

Woodhaven Grilled Chicken Salad in a Dill Mayonnaise

6 boneless, skinless chicken breasts
6 large eggs
3 scallions, chopped fine, or more or less to taste
1/2 cup diced celery
2-3 tablespoons dried dill
2/3 cup real mayonnaise
1/3 cup sour cream
2-3 tablespoons lemon juice
salt and pepper to taste Procedure:
Grill the chicken, let cool and coarsely dice.
Boil and the eggs and while they are still warm, “cream” with your hands.
In a separate bowl, combine the next 6 ingredients.
Add the chicken and eggs, stir well and adjust seasoning.
- Makes enough for 12 generous sandwiches.