Chicken salad with chestnuts, celery and peppers

8 servings

30 minutes

Chicken salad with chestnuts, celery, and peppers is an original dish inspired by Mexican cuisine. Tender chicken fillet cooked in aromatic broth pairs wonderfully with crunchy celery, sweet peppers, and delicate chestnuts, creating a harmony of flavors and textures. The mayonnaise dressing with spicy seasonings adds richness and zest to the salad, making it an ideal choice for a festive table or light dinner. This salad not only delights with its variety of ingredients but also attracts with its bright color palette that emphasizes the freshness and appetizing nature of the dish. Chilled before serving, it becomes especially refreshing on a hot day.

Energy value per serving

• Calories: 811.6
• Proteins: 48.6g
• Fats: 63.1g
• Carbohydrates: 12.7g

Ingredients

• Chicken breast fillet: 1.4 kg
• Chicken broth: 1.4 l
• Celery stalk: 1 pc
• Canned chestnuts: 100 g
• Red sweet pepper: 0.5 pc
• Yellow bell pepper: 0.5 pc
• Red onion: 120 g
• Mayonnaise: 700 g
• Ground red pepper: 1 tsp
• Salt: 0.5 tsp
• Ground white pepper: 0.5 tsp

Cooking steps

1. Place the chicken breasts in a pot, cover with broth, and bring to a boil over high heat. Reduce the heat, cover, and simmer for 30 minutes until cooked. Transfer the chicken to a plate and cool for 15 minutes. Cut into small pieces and transfer to a bowl.

   Required ingredients:

   • Chicken breast fillet: 1.4 kg
   • Chicken broth: 1.4 l

2. Add finely chopped celery, chestnuts, peppers, and red onion. Mix well.

   Required ingredients:

   • Celery stalk: 1 piece
   • Canned chestnuts: 100 g
   • Red sweet pepper: 0.5 piece
   • Yellow bell pepper: 0.5 piece
   • Red onion: 120 g

3. In another bowl, mix mayonnaise, red pepper, salt, and white pepper. Dress the salad, mix it, and chill for 4 hours.

   Required ingredients:

   • Mayonnaise: 700 g
   • Ground red pepper: 1 teaspoon
   • Salt: 0.5 teaspoon
   • Ground white pepper: 0.5 teaspoon