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Salad with celery and chicken breast

Celery and Chicken Breast Salad

Simple, fresh, light, and quick to make! This celery and chicken breast salad is fairly low in calories, especially if you swap the mayonnaise for sour cream. It's good for you, too—the chicken breast brings the protein, while the celery and pineapple help with fat burning.

Maria

Recipe author

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Composition / ingredients

Servings:

Chicken breast

300

Pineapple

200

Cucumber

Celery stalk

Mayonnaise (or sour cream)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 10 g

Fats 30 % 6 g

Carbohydrates 20 % 4 g

107 kcal

GI: 25 / 75 / 0

Cooking method

Step 1:

How do you make celery and chicken breast salad? Gather the ingredients. Use chilled chicken breast if you can—it turns out juicier and tastier. The pineapple is canned; rings (like mine) or chunks both work.
Step 2:

Boil the chicken breast first. How? Rinse the meat and lower it into boiling salted water. Simmer over medium heat until cooked through, 30–40 minutes depending on size. Then lift it out of the broth and cool completely. Cut the meat into medium pieces.
Step 3:

Wash the cucumber, pat it dry, and cut it into fairly thin half-moons. If the skin isn't tough, damaged, or bitter, there's no need to peel it.
Step 4:

Cut the celery stalk into small pieces as well.
Step 5:

Lift the pineapple out of the can and shake off the syrup. Cut it into small pieces.
Step 6:

In a salad bowl, combine the cut chicken, pineapple, cucumber, and celery.
Step 7:

Season the salad with pepper to taste, dress with mayonnaise (or sour cream), and toss. Add salt if you like—I usually don't salt salads dressed with mayonnaise. Serve. Enjoy!

Every part of celery is edible—root, stalk, and leaves. You can make salads from the root, but most often it goes into broths for soups.
The leaves can be chopped and added to soup or salad too.
The stalks are even more popular. They're widely used in diet dishes for weight loss—salads with celery stalk, juices—because they support metabolism.
Celery is also full of vitamins and minerals (manganese, potassium, calcium, phosphorus, zinc, iron, B vitamins, folic acid, vitamins A, C, E) and is said to have "negative calories."
"Negative calories" means a food takes more calories to digest than it provides. Naturally, building a low-calorie diet around such foods speeds up weight loss.
Celery is a very aromatic plant with a bright, distinctive flavor—and that goes for all its parts: root, stalk, and leaves.
I make this salad pretty often, ever since I discovered fresh celery. For a long time I only added the stalks to broths for soups, but raw, in salads and appetizers, celery keeps more of its benefits.
The salad looks nice and neat if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
It's best to make your own mayonnaise—it'll taste better and be better for you. You'll find some great homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as a dressing instead of mayonnaise, on their own or blended with mayonnaise in any ratio you like, which cuts down the calories.
Make salads only from fully chilled ingredients. A salad made from warm ones can spoil quickly.