Chicken, Celeriac and Apple Salad with Lemon Yogurt
- Savory
- Light
- No cook
A cool no-cook salad: crisp celeriac and apple matchsticks, shredded cooked chicken breast and toasted walnuts, all brought together with a bright lemon yogurt dressing.
- Total
- 20 min
- Prep 20
- Serves
- 2
- Difficulty
- Easy
You'll practice: Julienne · Zesting
Instructions
-
Shred the 250 g cooked chicken breast with two forks into bite-sized pieces and put it in the large mixing bowl.
~4 min
-
Peel the 200 g celeriac and cut it into matchsticks about 0.5 cm thick. Core the apple and cut it into the same size matchsticks. Add both to the bowl with the chicken.
~6 min
Cutting celeriac and apple into even matchsticks ensures they stay crisp and combine evenly with the dressing.
Julienne Cut celeriac and apple into even 0.5 cm matchsticks; keep your knife vertical and fingers curled for uniform, crisp pieces.
-
Zest the lemon into the small bowl, then juice it and add 2 tbsp of the juice. Stir in the 150 g greek yogurt, 1 tbsp olive oil, 0.5 tsp salt and 0.25 tsp black pepper until smooth.
~3 min
Zesting before juicing captures the aromatic oils in the peel, and whisking the yogurt with oil and lemon juice creates a smooth, emulsified dressing.
Zesting Zest only the yellow peel, avoiding the bitter white pith, to add bright lemon flavor without bitterness.
-
Roughly chop the 30 g walnuts and add them to the bowl.
~2 min
-
Pour the lemon yogurt dressing over the chicken, celeriac, apple and walnuts and toss until everything is evenly coated. Taste and add a pinch more salt if the celeriac needs it.
~4 min
Tossing just before serving keeps the celeriac and apple crisp, as the acidic dressing slows browning but prolonged contact softens them.
-
Serve straight away while the celeriac and apple are still crisp.
~1 min
