“Gandalf’s Cold Chicken and Pickles”

(a.k.a. Courageous Low-Carb Chicken)

  • ½ cup cider vinegar
  • 2 tablespoons sugar
  • ½ teaspoon mustard seedgandalfscoldchickenandpickles
  • ¼ teaspoon celery seed
  • A pinch of salt
  • ½ cup English (seedless) cucumber, peeled or not; sliced thinly
  • ½ cup radishes, sliced thinly
  • ½ cup celery, sliced thinly
  • ½ cup carrot, peeled and sliced thinly
  • ¼ cup red onion, cut into ¼” slivers
  • ½ pound cold cooked chicken
  • ¼ cup light sour cream
  • 1 tablespoon heavy cream
  • 1 tablespoon coarse ground mustard
  • ¼ teaspoon pepper
  • ⅛ teaspoon salt

In a 1½ quart saucepan, combine the first 5 ingredients. Bring to a boil and stir just to dissolve the sugar. Turn off heat and add the 5 vegetables. Cool ½ hour. Put in a covered 3-cup container and refrigerate for 1 hour; stir a couple of times. Drain to serve.

Shred, slice, or dice the chicken. In a small bowl, whisk together the remaining ingredients. Adjust seasonings, if desired. Dollop sour cream sauce on chicken or combine as a salad. You may serve this plain with the pickles on the side or as a sandwich with the pickles as a relish. Cover and refrigerate leftovers separately. Vegetables look best the first day; the color fades afterwards. Both keep about 3 days. Serves 2-4.