Chicken Salad with Apple and Celeriac
By OcadoLife
Published on 14 December 2023
Whether 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.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.