Junior's White Meat Chicken Salad
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.
- Ready In:
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.
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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!
I love chicken salad of any kind, unsweet or sweet, I love it. And this summer is so extremely hot I wanted something that sounded cooler than a hot meal. This chicken salad has been in my want to try file for a couple of years...... finally made it and it is very, very good. No dill, so not sure how that would change it. I do wish I had made it early enough to chill it because I think it should be served chilled. I served as sandwiches.