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Chicken Salad with Apple and Celeriac

Chicken Salad with Apple and Celeriac

By OcadoLifePublished on 14 December 2023Whether you’re taking lunch to work or want an easy eat-at-home option, this assembly-style Chicken, Cabbage, Celeriac and Apple Salad is fast and flavour-packed. It was created by Emma Hatcher – cook and author of The FODMAP Friendly Kitchen Cookbook – who says, “This simple salad is crisp, tangy and textured. The apple adds a little tartness and the shredded cabbage gives a nod to a slaw, while wholegrain mustard provides that necessary oomph. All you need to do is a bit of chopping and a little shaking.” Try Emma’s Prawns and Buckwheat Noodles with Avocado Dressing for another easy lunchtime win. Looking for more salad recipes? Look no further.
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Time and servings

15 minsTotal time
Serves 2391 kcal/serving
15 minsPrep time

Ingredients

  • ¼ white cabbage (100g), cored and finely shredded
  • ½ granny smith apple (50g), cored and thinly sliced
  • 100g celeriac, peeled and cut into matchsticks
  • 70g mixed salad leaves
  • 15g chives, finely chopped
  • 15g flat-leaf parsley, finely chopped
  • ½ lemon, juiced, plus 1 tbsp juice
  • 2 roast chicken breast fillets, skin removed, shredded
  • 1 tbsp mixed seeds, toasted
  • 2 heaped tsp wholegrain mustard
  • 2 tsp maple syrup (approx.)
  • 2 tbsp extra-virgin olive oil

Method

  • Step 1

    Put the cabbage, apple, celeriac, salad leaves and half the chives and parsley in a large bowl. Add the 1 tbsp lemon juice and toss well.

  • Step 2

    To make the dressing, put the mustard, maple syrup, olive oil and remaining lemon juice into a clean lidded jar, seal and shake to combine. Season with salt and freshly ground black pepper; adjust the sweetness with a little more maple syrup, if liked.

  • Step 3

    Divide the cabbage mix between 2 plates or lunchboxes and top with the chicken, mixed seeds and remaining chives and parsley. If serving straight away, drizzle over the dressing; otherwise pack it in a separate container until needed – this will avoid soggy leaves. Keep chilled until ready to serve and eat within 2 days.