"Original WE Chicken Salad"
It’s the item that first put Winston’s Eatery on the map, and one that continues to be a favorite inside the restaurant. The recipe was concocted by Michael Johnson, former head chef and co-owner of Winston’s.

Ingredients
8 Split boneless chicken breasts or 4 whole breasts
1/2 cup sweet onion finely chopped
4 stalks celery finely chopped
1 tsp. cayenne pepper
3 Tbsp. cider vinegar
1 1/2 cup mayonnaise (add more or less to fit personal taste)
1/2 cup dried cranberries
Kosher or course sea salt and fresh ground peppercorns (again, to personal taste).

Preparation

• Trim the chicken by removing any skin and fat.
• Roast the chicken in the oven at 375 until lightly golden on the outside and no pink left in the middle.
• Allow chicken to cool.
• Coarsely chop the chicken into 1/2 inch cubes or smaller.
• Add remaining ingredients and mix thoroughly.
• Refrigerate overnight. Serve on mix field greens or on wheat berry toast with romaine lettuce and vine ripe tomatoes.

“Turkey Sloppy Joe”
The second recipe is Winston’s famous Turkey Sloppy Joe, which has half the fat of a regular Sloppy Joe and half as many carbohydrates as commercially prepared Manwhich seasoning. According to owner Chad Williams, it also has a much fuller, bolder flavor and better texture.

Ingredients
1 lb. fresh ground turkey
1 cup finely diced sweet onion
1 tsp. kosher salt
1 Tbsp. ground cumin
1 cup red wine
1 can crushed tomatoes
2 Tbsp. Worcestershire sauce
1 Tbsp. red wine vinegar

Preparation

• Sauté onion in olive oil until translucent and caramelized.
• Add turkey and cook till brown.
• Add wine and simmer 5 minutes.
• Add remaining ingredients and simmer 15-20 minutes to blend flavor and to reduce sauce (thickens).