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.
For the Salad
- 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
For the Mustard Cream Dressing
- 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
- 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).
- 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.
- 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.