Chicken salad with celery always turns out well. This is the experience of cookbook author Ann Bown. And the dish is useful.
Fulda: “This looks so delicious, but do you have an alternative to celery?” my boss asks when she sees the recipe. I look at the options and decide to recommend cucumber instead of celery.
Recipe: Chicken salad with celery – tasty and healthy
I’m becoming a bigger fan of celery. And Anthony William is to blame for this. A few months ago I came across his book Heal Your Thyroid (Arcana). In it, he praises, among other things, celery juice, which he considers the most healing juice of all. And since the juice is so great, chopped pieces of celery in a salad can’t go wrong, right? Celery is digestive, anti-viral, stabilizes the adrenal glands, supplies us with electrolytes and removes toxins.
There may be a reader or two right now who are outraged by my “organic” addition to chicken breast fillets. I’m not sorry if I annoy people with this. Because paying attention to what kind of meat you buy and consume should now be self-evident.
For me, this recipe, which is always well-received, is also the perfect way to use up leftovers. How often is there something left over after the chicken, and instead of throwing away the leftovers, you can create something completely new with just a few simple steps and ingredients. (Read here: Gluten-free and good for digestion: protein bread with carrots, flax seeds and plantain)
And if you have leftover celery after cooking this dish, why not try its juice. Yes, the taste takes some getting used to. A mixture of celery and apple is also suitable for starters. Put it in a juicer along with a piece of ginger and a bunch of coriander – and you have created your wonderful healing juice. And here cucumber can also replace celery. Cucumbers are considered real rejuvenating elixirs. Read here what you can do with watercress.
Ingredients (for 4 servings):
4 organic chicken breast fillets
(alternatively, leftover fried chicken will also work)
8 sticks of celery
1 bunch of parsley
2 tablespoons of mayonnaise
2 tablespoons of white wine vinegar
2 tablespoons of mustard
10 tablespoons of sunflower oil
Preparation: Fry the chicken breast fillet in 2 tablespoons of sunflower oil and let it cool, then cut it into small pieces. Alternatively, divide and slice the roast chicken. Clean and chop the celery and parsley.
For the dressing, beat the mayonnaise with vinegar and mustard, then gradually add the rest of the sunflower oil. Season with salt, pepper and a pinch of sugar. Mix all the ingredients in a large bowl. This goes great with a baguette or toast and a cool white wine.