Instructions: Chop apples but do not peel. Boil the potatos, drain, peel, and cut into cubes 1/2" in saize. Boil the carrot until just getting tender.

remove and cut into rounds 1/4" in thickness. Boil peas in the salted water from the potatos for 5 minutes and drain. Section the orange, remove the section membranes, and cut into 1" chunks. Mix the fruit and vegetables together with the cooked chicken cubes. Press the egg yolks through a seive and mix with 2 T of olive oil until a smooth, creamy paste is formed. Stir in 2 T of the cider vinegar & 1/2 cup each of the mayonaise and the sour cream/yogurt. Season to taste.

Pour the dressing over the warm vegetables, toss, and cover.

refrigerate for 8-12 hours. Turn out onto large plate or bowl. Mix the remaining ingredients together except for the parsley & dill.

Pour over the salad and sprinkle the dill & parsley over this. Srve on bed of lettuce leaves or red cabbage leaves.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.