Recipe of the Week
Czarist Chicken Salad
Courtesy of
Frannie Burdette


4 chicken breast halves (about 1-1/2 pounds)
4 small red potatoes, boiled, peeled, sliced
1/2 cup coarsely chopped deli-style dill pickle
1 onion quartered, divided
1 rib celery, quartered
1-1/2 teaspoons salt, divided
1/4 teaspoon white pepper
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon Worcestershire sauce
3 cups cold water
3 hard boiled eggs, shell removed and quartered length-wise
12 tomato wedges
12 pitted black olives
12 stuffed green olives


In a deep, 2-quart saucepan, place chicken, celery and cold water.

Quarter the onion, then chop 1 quarter of the onion very fine and set aside.

Add the remaining 3 quarters of onion and 1 teaspoon of the salt to the saucepan. Bring to a boil over high heat. Reduce the heat to low, cover and simmer until chicken is tender, about 15 minutes.

Cool chicken and separate meat from bones. Discard the bones and skin. Cut chicken into thin strips.

In a large bowl, place chicken, potatoes, dill pickle and reserved chopped onion. Sprinkle the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix together mayonnaise, sour cream and Worcestershire sauce. Add it to the chicken mixture and gently toss to coat well. Cover and chill in refrigerator until serving time.

Garnish with 2 egg quarters, 2 black olives, 2 green olives and 2 tomato wedges.

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