Junior's White Meat Chicken Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Whenever in NYC, I always try to cross the bridge to Brooklyn and eat at Junior's on the corner of Flatbush and Dekalb. I was fortunate to come across this recipe for their chicken salad. It's great for making sandwiches on thick slices of white or Challah bread, or simply serve as a salad on curly lettuce leaves. P.S. You haven't lived until you've tried Junior's cheesecake, the best in the world. Ingredients:
celery leaves (optional) |
1 teaspoon salt |
1/8 teaspoon white pepper |
2 lbs boneless skinless chicken breasts (about 2 large whole breasts or 4 large halves) |
1 tablespoon fresh lemon juice |
1 cup celery, diced |
1 tablespoon snipped fresh dill |
3/4 cup mayonnaise (use hellman's real mayonnaise and not the light variety) |
1/3 cup sour cream |
1 tablespoon dijon mustard |
1 teaspoon salt |
1/4 teaspoon white pepper |
1/4 teaspoon garlic powder |
Directions:
1. To cook the chicken: Fill a large saucepan half full with water. Add a few celery leaves, if you wish, plus the salt and white pepper, and bring to a boil over high heat. Slide in the chicken breasts, reduce the heat to medium-low, and simmer until the chicken turns opaque and the juices are no longer pink, about 8 minutes. Transfer the chicken to a colander with a slotted spoon, and rinse with cold water. Pat the chicken dry with paper towels and cut into 3/4-inch chunks (please don't shred the chicken).
2. Place the chicken chunks into a medium-sized bowl and sprinkle with the lemon juice and toss well. Add the diced celery and dill and toss again.
3. Mix all the ingredients for the dressing in a small bowl. Spoon the dressing over the chicken mixture and stir until all of the chicken and celery are coated.
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