1. Boil the potatoes, let cool, and cut into 1/2-inch dice. 2. Boil the eggs, let cool, and coarsely chop. 3. To prepare the chicken, combine ingredients water through thyme, and bring to a boil. Lower heat and simmer, covered, for 10-15 minutes. 4. Add chicken breasts. Bring to a boil and lower heat. Simmer, covered, for 20-30 minutes. Cool breasts in the broth. 5. While chicken is cooking, combine potatoes, eggs, and remaining salad ingredients in a large bowl. 6. When chicken has cooled, drain the chicken (discard or save broth, as desired). Remove skin, bones and any gristle. Cut chicken into neat 1/2 to 3/4 inch pieces. 7. In a medium bowl, combine all dressing ingredients. Salt and pepper to taste. 8. Combine chicken, salad ingredients, and dressing. (All ingredients should be at room temperature). 9. Place chicken salad in a large serving bowl. Decorate with tomato wedges and egg slices. Sprinkle with dill. 10. Serve cool, but not chilled. ---------------------------------------------------------------------------
Nutrition
Ingredients
