St. Louis-Style Chicken Salad

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.

• Ready In: 12 mins
• Serves: 6

Ingredients

• 3  cups  cooked chicken breasts, diced
• 2  large celery ribs, diced
• 1⁄2 red bell pepper, seeded and diced
• 2  green onions, finely diced
• 6  tablespoons Hellmann's mayonnaise ("Real" Mayonnaise)
• 6  tablespoons sour cream or 6  tablespoons  premium ricotta cheese
• 4  ounces  feta with sun-dried tomato and basil, crumbled
• 2  teaspoons dried dill weed
• 1  pinch salt
•  fresh ground black pepper or  white pepper, to taste

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.