Chicken Salad with Celery Root and Sweet Peppers
Sunnyside Cook
Colorful take on chicken salad
Ingredients
- 3 cups diced roasted chicken
- 3 cups celery root --julienne, cooked or steamed until crisp-tender
- 2 cups green beans or asparagus --julienne, cooked or steamed until crisp-tender
- 2 cups sweet multicolored peppers or red bell and yellow bell peppers, julienne
- 1/2 cup finely diced red onion --rinsed under cool water in a sieve and drained
- 1/4 cup fresh lemon juice
- 3/4 cup mayonnaise
- 3/4 cup plain yogurt
- 1/4 cup minced fresh parsley leaves
- 1/4 cup minced fresh basil leaves
- salt and freshly ground black pepper to taste
- lettuce or spinach leaves to serve salad on optional
Instructions
- Peel and julienne the celery root; steam about 4 minutes, or until crisp-tender. Plunge celery root into bowl of iced water to stop cooking and preserve crispness. Once cooled, drain well in colander and then on paper towels.
- Meanwhile, julienne the green beans (or asparagus). Steam for about 3 minutes and then plunge green beans (or asparagus) into bowl of iced water to stop cooking and preserve crispness. Once cooled, drain well in colander and then on paper towels. *
- Combine celery root, green beans, sweet peppers, onion, and chicken in large bowl. Stir well to combine.
- Mix together lemon juice, mayonnaise, and yogurt until well blended. Stir into chicken mixture, coating well. Sprinkle minced parsley and basil over mixture; stir well again. Season to taste with salt and pepper.
- Serve on lettuce or spinach leaves, if desired.
Notes
*Hold the green beans (or asparagus) and fresh herbs back from the salad if you want to make this ahead of time. Mix all other components together and refrigerate for up to two days. Add green beans and herbs right before serving to preserve their bright green color.
Adapted from 1986 RSVP column in Bon Appétit from Elaine Bell Catering