Creamy Chicken and Celery Salad
Finely chopped chicken, crisp celery and shallot are folded into a creamy mayonnaise dressing brightened with lemon and rice vinegar.
20 min
Prep
14 min
Cook
4
Serves
615
Calories
Macros · per serving
45g protein
6g carbs
43g fat
Ingredients
For 4 servings
- 800 g chicken breast
- 240 g celery
- 40 g shallot
- 165 g mayonnaise
- 10 ml rice vinegar
- 15 ml lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp paprika
- 0.25 tsp black pepper
- 0.25 tsp salt
Instructions
- 1
Cook the chicken breast in a skillet over medium-high heat for 6–7 minutes per side until cooked through. Let cool, then finely chop it on a cutting board.
- 2
Wash and dry the celery, trim the ends and finely chop it. Peel and finely mince the shallot.
- 3
In a 3-litre mixing bowl, stir together the mayonnaise, rice vinegar, lemon juice, garlic powder, onion powder, paprika, black pepper and salt until smooth.
- 4
Add the chicken, celery and shallot. Fold thoroughly until the dressing coats everything evenly, then divide into four generous portions. Serve immediately or keep refrigerated until serving; refrigerate leftovers within 2 hours and use within 3 days.
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