Salad Olivier

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Los Angeles Times


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1 boneless, skinless chicken breast

Salt, pepper

1 large potato

1 medium carrot

2/3 cup green peas

1 medium red apple, cored and cut into 1/2 -inch dice

1 large dill pickle, cut into 1/2 -inch dice

2 hard-cooked eggs, cut into 1/2 -inch dice

2 tablespoons chopped fresh dill

1/2 cup mayonnaise

1/3 cup sour cream

1 1/2 teaspoons Dijon mustard

1 tablespoon fresh lemon juice

1/2 teaspoon vinegar

Grated zest of 1/2 lemon

Freshly ground white pepper to taste

Cherry or grape tomatoes for garnish

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