St. Louis-Style Chicken Salad

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Total Time
12mins
Prep 12 mins
Cook 0 mins

Entered for safe-keeping, adapted from Denise Evans, "Eat Laugh Love". I am fascinated by local food fetishes, and this was based on Straub's Market's version. This is comfort food, no calorie spared. I normally pressure cook bone-in skin-on chicken to get moist, rich chicken; Pressure Cooker Whole Chicken is my go-to recipe (be sure to save the chicken stock for another recipe). If you don't want tiny black specks, use white pepper. It may not be authentic Straub's-style, but I would be tempted to replace the sour cream with Calabro All Natural Whole Milk Ricotta (if available) or Galbani Sorrento Original Ricotta Cheese (whole milk) -- these are premium ricottas, a world apart from the standard supermarket ricotta.

Ingredients Nutrition

Directions

  1. In a large bowl, mix together the chicken, celery, bell pepper, and green onions.
  2. In a small bowl, stir together the mayonnaise, sour cream, feta cheese, and dill weed.
  3. Pour sauce over the chicken and stir to blend. Taste and season with salt and pepper as desired.
  4. This is best refrigerated for 4 hours or more before serving, covered with plastic wrap.
Most Helpful

5 5

Really a delicious chicken salad. I used low fat mayo and fat free sour cream and replaced the dill with some red pepper flakes for personal preference. For the chicken I used half of a fresh whole chicken which I broiled and let cool. To serve it put it on a bed of green leaf lettuce with some mini Breton crackers beside it. Total yum happening here.

5 5

Made for PRMR! This made a good sandwich for lunch today. I did use sour cream. This was filling and not too bad for my health as I usually have a greasy meal for lunch...Thanks for the idea of this so I had a good lunch!!!.