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طريقه التحضير |
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Drain the can peas. Set aside. |
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Rinse chicken under cold running water. Skin and bone the breasts. |
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Peel the onion and cut in half. |
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Combine chicken and onion in large saucepan. |
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Add enough amount of water to cover. Parboil over high heat. Place a lid to cover. |
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Lower the heat to low and cook for 30 to 40 minutes. |
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Meanwhile, wash potatoes well and place in a large saucepan. Add enough amount of water to cover. Parboil then lower heat to medium-low. Place a lid to cover loosely so that steam gets out. |
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When potatoes are easily pierced, drain in a colander and allow to cool gently under running cold water. |
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When chicken is tender, remove from flame. |
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Allow to cool in its broth. Remove onion. |
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Place eggs in a large saucepan. Add enough amount of water to cover eggs. Parboil over high heat. |
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Turn off heat and place a lid to cover pan. Set aside for 20 to 25 minutes then allow to cool under running cold water. |
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When cooled, peel potatoes and eggs. |
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Slice chicken into mouthful pieces. |
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Shred potatoes, eggs, and pickles and cut into quarters then into wedges. Place in a large bowl. |
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Now, prepare salad dressing by mixing olive oil, mayonnaise, sour cream, salt, and pepper in a bowl. Add the dressing and sweet peas to salad. Mix thoroughly until well coated. |
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Transfer into a serving bowl. |
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Sprinkle with fresh parsley, chopped scallions, and fresh or dried dill. Serve. |
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المقادير
