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<blockquote data-quote="moreluck" data-source="post: 80282" data-attributes="member: 1246">Junior&#039;s Brooklyn White Meat Chicken Salad &nbsp;For the Saladcelery 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 &nbsp;For the Mustard Cream Dressing3/4 cup mayonnaise (use Hellman&#039;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 <ol>
<li data-xf-list-type="ol">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 10-15 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&#039;t shred the chicken).</li>
<li data-xf-list-type="ol">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.</li>
<li data-xf-list-type="ol">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. Chill and serve for sandwiches or as a salad on lettuce leafs.</li>
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[QUOTE="moreluck, post: 80282, member: 1246"] Junior's Brooklyn White Meat Chicken Salad 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 [LIST=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 10-15 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. Chill and serve for sandwiches or as a salad on lettuce leafs.[/LIST] [/QUOTE]

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