Chicken and Celery Salad
4 servings
30 minutes
Chicken and celery salad is a light and refreshing dish from Chinese cuisine that combines the tenderness of chicken fillet with the crunchy texture of celery and sweet-spicy notes of pepper and tomatoes. Historically, this salad fits into the philosophy of Chinese cooking where balance of flavors and textures is important. The yogurt dressing with mustard adds zest and freshness to the dish, while the addition of greens completes the flavor harmony. It is ideal as a standalone dish for a light lunch or dinner and pairs well with meat or fish dishes. This salad is not only tasty but also healthy due to its low fat content and high vitamin levels. It suits those who watch their diet and appreciate simplicity in preparation without sacrificing gastronomic pleasure.
1
Boil the chicken fillet until cooked. I boil it with Provencal herbs to make the chicken aromatic. Cool the fillet and cut it into small pieces.
- Chicken breast fillet: 300 g
2
Clean the celery stalks from the fibers and cut them into small cubes, add to the chicken.
- Celery stalk: 3 pieces
3
Remove seeds from peppers and tomatoes (otherwise they will release excess juice, and the salad will float in the sauce). Cut into cubes and add to the chicken. Also add finely chopped onion. If desired, the onion can be marinated beforehand to avoid overpowering the taste. I slice the onion into rings and marinate it in a mixture of vinegar (2 tablespoons), boiling water (3 tablespoons), salt (a pinch), and sugar (0.5 teaspoon). Mix all the vegetables with the chicken.
- Tomatoes: 2 pieces
- Onion: 0.5 piece
- Red sweet pepper: 0.7 piece
- Salt: to taste
4
Dress the salad with yogurt mixed with mustard and salt. You can add a tablespoon of mayonnaise to the dressing. Garnish with greens.
- Plain (natural) yoghurt: 100 g
- Mustard: 3 g
- Salt: to taste
- Fresh herbs: to taste
