- Recipes
- Chicken Salad with Apple and Celeriac
Chicken Salad with Apple and Celeriac
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2 serving
Prep time:
Cook time:
Serves: 2
Whether you’re taking lunch to work or want an easy eat-at-home option, this assembly-style Chicken Salad with Apple and Celeriac 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 Adult Lunchbox recipes? Look no further.
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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.
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