How to make it

  • In a large 4-quart saucepan over medium-high heat, combine the broth and garlic. Bring to a simmer. Add the chicken pieces and simmer gently until tender, for 30 minutes. Cool in the broth 15 minutes. Drain well--reserve broth for another use.
  • Remove the chicken from the bone, and cut into bite-sized pieces.
  • In a large bowl, toss together the chicken, onion, cucumber, and celery. Refrigerate, covered for about 30 minutes.
  • In a small bow, beat together sour cream, mayonnaise, pepper, and mustard. Pour 2/3 of dressing over the chilled chicken and mix well.
  • Add a little more dressing if the salad seems dry. Toss with the basil and season with salt to taste. Chill several hours to develop flavors.
  • Serve on a bed of salad greens.
  • Tip: cool chicken completely or chicken with shred and salad becomes mushy rather than chunky.

Reviews & Comments 2

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  • tconstantine 8 years ago
    Looks yummy, thanks!!
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  • berrikiss 8 years ago
    YUM! This recipe sounds very fresh & light. Perfect for hot weather. Thanks for the great recipe.
    Was this review helpful? Yes Flag

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