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Celery root salad with mushrooms and chicken

Celery Root Salad with Mushrooms and Chicken

Celery keeps you full without weighing you down—a light salad that's kind to your waistline. I picked up this recipe from a TV segment on healthy eating, and ever since, this salad of mushrooms, celery root, and chicken has been a regular in my rotation as a low-calorie meal. Best of all, it comes together in no time.

Ksyunya

Recipe author

Celery root salad with mushrooms and chicken

Composition / ingredients

Servings:

Button mushrooms (fresh)

100

Chicken breast (fillet)

300

Celery root

200

Dill pickle

Plain yogurt (low-fat)

100

Mustard

Ground black pepper

Lemon juice

Green onion

Sea salt (a pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 67 % 10 g

Fats 13 % 2 g

Carbohydrates 20 % 3 g

65 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather your ingredients.
Step 2:

Cut the celery root into thin matchsticks.
Step 3:

Cut the pickle into matchsticks the same way.
Step 4:

Boil the mushrooms until tender, then slice.
Step 5:

Cut the cooked chicken fillet into pieces.
Step 6:

For the dressing, whisk together the yogurt, lemon juice, and mustard.
Step 7:

Combine all the ingredients.
Step 8:

Season with salt and pepper, then toss with the dressing.
Step 9:

Serve and enjoy.

Start by boiling the chicken breast fillet; let it cool, then cut into medium cubes. Rinse, peel, and cut the celery root into matchsticks, and do the same with the dill pickle. Wash and trim the mushrooms, boil them until tender, let them cool, and slice. Next, make the dressing: blend the plain yogurt with the mustard and lemon juice until smooth. Combine all the salad ingredients, season with salt and pepper, and fold in the dressing. Mound the salad on a platter and garnish with green onion on top. Enjoy!