Best Juniors White Meat Chicken Salad Recipes

Junior's White Meat Chicken Salad image

Provided by Alan in SW Florida

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

CHUNKY WHITE MEAT CHICKEN SALAD image

Provided by Rose Mary Mogan

Categories Salads

Time 25m

Number Of Ingredients 11

1 can(s) 12 1/2 oz. chunky white meat chicken breast, drained
5 medium gherkin pickles, chopped
1/2 medium onion, grated
1/4 c dijon mustard
1 c mayonnaise, or less if desired
4 large eggs, room temperature, (boiled & chopped)
1/2 tsp coarse grated black pepper
1 medium lemon, quartered
lettuce leaves (optional)
1 Tbsp chopped green onion tops, optional
assorted crackers or bread of your choice

Steps:

1. Boil eggs then remove from heat. Let cool, then peel and chop and add to a medium size bowl. Note: I find that if eggs are allowed to come to room temperature before you boil them they are much easier to peel.
2. Chop gherkin pickles and add to same bowl. Grate onion half into bowl as well. More if you prefer. Add DiJon mustard. Note: Grating onion instead of chopping allows you to have the flavor of onions without the big chunky pieces.
3. Add mayonnaise.
4. Drain chicken, and add to bowl.
5. Mix all the ingredients together.Line platter with lettuce leaves, and lemon wedges.
6. Add chicken salad & top with chopped green onions if desired. Add assorted crackers. I like to add fresh squeezed lemon juice on mine.
7. Add your favorite garnish items, sliced Flat Pickles, Red Onions, Fresh Tomato Slices & Lettuce leaves.
8. Serve on your favorite toasted sliced buns with tomato slices, flat pickles, & sliced red onions.

Provided by Tinkerbell

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