The Other White Meat Chicken Salad Sandwich Food

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JUNIOR'S WHITE MEAT CHICKEN SALAD



Junior's White Meat Chicken Salad image

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.

Provided by Alan in SW Florida

Categories     Lunch/Snacks

Time 30m

Yield 6 cups, 6-8 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 317.5, Fat 16.4, SaturatedFat 3.8, Cholesterol 111.1, Sodium 1211.8, Carbohydrate 8.4, Fiber 0.4, Sugar 2.7, Protein 32.9

"THE OTHER WHITE MEAT" CHICKEN SALAD SANDWICH



I tried a pork chop recipe for dinner that my family didn't enjoy. I had a lot of chops leftover that I didn't want to waste so I put them in the fridge til the next day, hoping to figure out what to do with them. My family loves chicken salad sandwiches & the idea came to me that I should try to disquise the pork chops by making them into "chicken" salad. This is the delicious result, minus the original pork chop preparation. I used what I had on hand at the time, but most of the ingredients are easily substituted & now I will just use any leftover pork chops for this. It tastes just like my chicken salad.

Provided by Tinkerbell

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 -3 cups pork chops, cooked & finely chopped (I cut boneless chops leftover from the night before's dinner into 1 inch chunks & pulse them in the )
4 green onions, sliced or 1 -2 shallot, diced
1/2 cup carrot (large shreds)
2 teaspoons lemon juice
3/4-1 cup mayonnaise
1 teaspoon celery seeds or 1/2 cup chopped fresh celery
3/4 cup dried cranberries
1/4 cup pecans, chopped
1 Asian pear, chopped (pear-apple)
salt & pepper, to taste

Steps:

  • Combine all ingredients in large bowl, stir til combined.
  • Serve immediately or refrigerate for an hour or two to let flavors mingle.
  • We especially like it on cracked wheat bread but sourdough or croissants would be delicious as well.

Nutrition Facts : Calories 426.6, Fat 28.9, SaturatedFat 5.6, Cholesterol 80.1, Sodium 381.1, Carbohydrate 20.8, Fiber 3.5, Sugar 7.7, Protein 22.3

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