Chicken salads are very popular on the blog, so today I’m sharing another version. The advantage of this recipe is that instead of mayonnaise, it is made with sour cream sauce and is therefore healthier and less caloric. It’s quite tasty, it’s good to refrigerate for a few hours after making, because then the flavors are better. I think it would really do well with some fresh flavor, like cucumber.

Chicken salad with sour cream sauce


  • 5 pcs. chicken breast
  • 1 carrot
  • 1 pc. red bell pepper
  • 1/3 bunch of dill
  • 2 tbsp vegetable oil
  • 20 g butter
  • 3-4 green onions


  • 150 g sour cream
  • 1/2 tbsp Dijon mustard
  • 1/2 tbsp lemon juice
  • 1 clove of garlic
  • 1/2 tsp sugar
  • 1/2 tsp salt (or to taste)
  • 2 tbsp olive oil
  • to taste black pepper
  • to taste chilli flakes


  • Cut chicken breast in half horizontally. Lightly pound and then sprinkle with salt and black pepper. Heat the pan, pour oil, and put chicken breasts in the oil. Cook on both sides, add butter before finishing cooking.
  • Remove the prepared chicken breasts on a separate plate and cool completely.
  • Meanwhile, peel the carrot and grate it on a medium grater. Cut the bell pepper into thin, long pieces.
  • To the pan in which you cooked the chicken breasts, add 1 tbsp oil, carrots, and bell pepper. cook for 3-4 minutes. Then take it in a separate bowl and let it cool.
  • To prepare the sauce, in a bowl mix sour cream, Dijon mustard, lemon juice, olive oil, minced garlic, sugar, salt, black pepper, and red pepper flakes.
  • Cut the chicken breast into the desired sizes, add the cooled cooked vegetables, finely chopped dill, and green onions, pour the sauce, and mix well.
    Refrigerate for several hours.
    Bon Appetit!
Course: Salad
Keyword: chickensalad, mushroomricesalad, sourcreamsauce

Hello, I'm Medea, an endocrinology resident and avid cook. On this website, I share everything I love – delicious recipes, travel recommendations, and articles about healthy eating.

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