Junior's White Meat Chicken Salad

Name: Junior's White Meat Chicken Salad
Prep time: 30 min
Total time: 30 min
Yield: 6 cups, 6-8 serving(s)
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

(19)

Recipe by Alan in SW Florida

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.

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READY IN: 30mins

SERVES: 6-8

YIELD: 6 cups

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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.

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