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What You Need:
(To serve 4 to 6)
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4 cups cooked chicken (see Old-Fashioned Chicken Pie) cooled and cut into ½-inch dice
1 teaspoon salt
Freshly ground black pepper
3 tablespoons finely chopped onion or scallions
½ cup finely chopped celery, including some of the leaves
3 tablespoons capers, washed, drained and coarsely chopped
1 cup freshly made mayonnaise
1 cup sour cream
1 tablespoon finely chopped parsley
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Translate this recipe:
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| How To Cook: |
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1. Combine the chicken, salt and a few grindings of black pepper in a large mixing bowl. Stir in the onion or scallions, the celery and the capers.
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2. Mix together the mayonnaise and sour cream, and carefully fold it into the chicken mixture. Taste for seasoning.
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3. The chicken salad will gain in flavor if it is allowed to rest for an hour or so in the refrigerator before serving.
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4. Serve on individual chilled plates on crisp lettuce, or arrange the salad on a large, lettuce-lined platter. In either case, sprinkle the salad with the chopped parsley before serving.
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