Celery Root & Carrot Chicken Salad
This Celery Root & Carrot Chicken Salad is a refreshing and crunchy twist on traditional chicken salad. Featuring tender chunks of chicken combined with finely diced celery root and sweet carrots, this salad offers a delightful mix of textures and flavors. Tossed in a light, creamy dressing with hints of herbs and spices, it’s perfect for a healthy lunch or a light dinner. The unique combination of celery root and carrot adds a crisp and slightly sweet element, making this salad both satisfying and nutritious.
Ingredients:
2 1/2 ozs Chicken Breast (boneless, skinless)
1/2 cup Celery Root (shredded)
1/2 Carrot (medium, shredded)
3/4 tsp Sesame Oil
3/4 tsp Rice Vinegar
1/8 tsp Garlic Powder
3/4 tsp Ginger (fresh, grated)
1/4 tsp Sea Salt
Directions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place the chicken breasts on a baking sheet. Bake in the oven for 30 minutes.
3. Meanwhile, add the celery root and carrots to a large mixing bowl. Once the chicken is
done, shred it with two forks and add it to the celery root and carrot mixture.
4. Add the sesame oil, rice vinegar, garlic powder, grated ginger, and salt. Toss to coat. Enjoy!
Notes:
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is equal to approximately 1 1/2 cups.
Additional Toppings
Shredded purple cabbage, green or red onion, raisins, honey, or maple syrup.
Serve it With
Enjoy as is, over a bed of lettuce, in a sandwich, or in a tortilla as a wrap.
Nutrition: (Amount per serving)
Calories 162
Cholesterol 52mg
Fat 6g
Sodium 721mg
Carbs 11g
Vitamin A 5117IU
Fiber 2g
Vitamin C 8mg
Sugar 3g
Calcium 48mg
Protein 17g
Iron 1mg
