Chicken Breast Salad with Russian Dressing

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This excellent salad is from Homemakers - same article as the Rosemary Chicken Breast Salad with Romano Vinaigrette from 2012 posted in this blog. If there is a star beside the ingredient, I did not have it at the time, and it was still delicious - though I'm sure would even be more so if everything possible was used! I made it on July 7, 2011.

4 boneless skinless chicken breasts

Marinade: 
2 tbsp tomato chili sauce or ketchup
1 tbsp vegetable oil
1.5 tbsp chopped fresh dill, or 1 tsp dried dillweed
1/2 tsp each salt and pepper

Russian Dressing:
1 hard cooked egg, finely chopped*
1 ripe tomato, peeled seeded and finely chopped
Half of a dill pickle, finely chopped
2 tbsp chopped fresh parsley (or dried)
2 tbsp chopped fresh chives (or dried) *
1 tbsp chopped fresh dill (or 3/4 tsp dried)
2 tsp chopped capers *
3/4 tsp sweet paprika
1/4 tsp black pepper
pinch salt
3/4 cup mayonnaise
2 tbsp tomato chili sauce or ketchup
1 tbsp cider vinegar

Suggested Salad: 
1 head iceberg lettuce, coarsely shredded
quarter small red cabbage, finely shredded
4 cooked beets, quartered
12 cooked small new potatoes, quartered
1 bunch cooked or raw baby carrots, or 4 small carrots, sliced
2 small cucumbers, sliced

Marinade: In bowl whisk together chili sauce, oil, dill, salt and pepper. Add chicken and roll to coat: marinate for at least 30 minutes, or refrigerated, up to one day.
Russian Dressing: Stir together egg, tomato, pickle, parsley, chives, dill, capers, paprika, pepper, salt, mayonnaise, chili sauce and vinegar.

Grill chicken over medium-high heat, turning once, until no longer pink in centre of thickest part, about 12 minutes, remove from heat and let stand 5 minutes, then slice.

Meanwhile arrange the salad.
Per serving: about 716 calories.

PS - since I was doing this on the bbq, I cooked the carrots, potatoes, and beets in their own foil packages on the bbq. You could do this in the oven.

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