Total Time
Prep 30 mins
Cook 0 mins

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 Nutrition


  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.
Most Helpful

5 5

I've been trying different recipes for Chicken Salad and this one is my current favorite. It has a wonderful flavor and I'll be making this often. I made it as written save for using 1 tsp of dried dill instead of 1 Tbl of fresh dill. For those who may not know, the rule of thumb is use 1/3 the amount of the fresh herb if using dried. The dried herb is more concentrated so less is needed. Thanks for providing this recipe, Alan, it's delicious.

5 5

I forgot the dill, left out the celery so I wouldn't be the only one eating it, and this was still the best chicken salad ever! I love the dressing for this, and I'm already trying to think of things to put it on. I did make some elbow macaroni and make this into a noodle salad. I put some of the extra dressing on some fried green tomatoes and it was heavenly. I love the touch of dijon in this, and I might just start keeping this dressing in the fridge to have with veggies. Thanks for sharing!

The sauce alone is wonderful, but the dill provides a nice counter and the celery a great texture! Thanks for the great recipe. I will be using it again!!UPDATE: I've made this several times and have even made the sauce to use on a red potato salad and a shrimp salad (that I served over cold penne). I love it and always get rave reviews!!! Thank you again!!