- chicken - 1 piece
- celery - 2-3 pieces (stems)
- green onions - 3 pieces
- grapes - 2-3 cups
- mayonnaise - 1/2 cup
- plain yogurt or sour cream - 1/2 cup
- fresh fennel - 3 Pinch
- lemon juice - 1 st. a spoon
- brown sugar - 1 st. a spoon
- salt - 1 To taste
- Freshly ground black pepper - 1 To taste
- slices of bread - 12 pieces
1. Cut the celery and onions. Cut the grapes in half. Chop the dill. Rinse the chicken and put in a large pot of water. Boil. Reduce the heat and cook until the chicken is ready (about 45 minutes). 2. Take the cooked chicken out of the pan and put it on a plate. With fingers or fork, separate meat from bones, cut into small pieces and set aside. 3. Cut sliced celery, onions and grapes into a plate with chicken. 4. In another bowl, mix the mayonnaise, yogurt (or sour cream), lemon juice, brown sugar, salt and pepper to taste. 5. Add dill (additionally you can add marjoram, coriander, etc. to your taste) and a pinch of cayenne pepper if desired. 6. With the mixture obtained, pour chicken with celery, onions and grapes. 7. Stir thoroughly. If desired, you can add a few bits of bacon. Put the salad in the fridge for a few hours or overnight. 8. Lay the chicken salad on slices of bread and cover with the remaining slices. Alternatively, serve the salad separately.
Servings: 6