19
Submitted 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."
photo by Bev I Am 
- Ready In:
- 30mins
- Ingredients:
- 13
- Yields:
-
6 cups
- Serves:
- 6-8
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ingredients
-
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
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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.
Questions & Replies
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Reviews
-
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.
Redox
-
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!
Queen Roachie
-
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!!
katindallas
-
Very fresh, light and tasty!!!. I made this for a bridal shower I catered yesterday and saved a lil bowl for myself, It was YUMMY!! This will be my new savory recipe for catering events. Thanks Alan!!
Pamela J
-
Excellent! I used leftover bbq'ed chicken for the salad. Loved the dressing. Thanks for sharing.
iris5555
see 13 more reviews
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Tweaks
-
I added one large chicken breast.
Bola 'Linda Brown' P.
-
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.
Redox
RECIPE SUBMITTED BY
Alan in SW Florida
212
- 28 Followers
- 338 Recipes
<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>
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