Step away from the brick of ramen noodles and the iceberg and nobody will get hurt. This sesame chicken celery root salad is wilt-free and loaded with shredded (raw!) celeriac (or celery root), so nary a scrap of iceberg was needed to make this as yumtastic as humanly possible. Boom. Mind blowing isn’t it?

Seriously, I know my peeps weren’t going for the iceberg. I know you’re as much of a kale lovin’ crew as I am. This is why we are friends. Plus we all know that the only place iceberg really belongs is under a bath of creamy dressing and bacon in a proper wedge salad.

But you know that famous sesame chicken salad that has been made and re-invented like an eleventybillion times? And that iceberg and ramen often appear in said salad?

Well, I made it yet another way. And this one is 100% iceberg free. Actually, completely lettuce free for that matter. No ramen either.

And no lettuce means it makes a killer lunch tomorrow too.

You can also check out this sesame chicken celery root salad on theKitchn.com today and the other two recipes in this series as well.

Happy Cooking!

~Katie

sesame chicken celery root salad

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Description

This sesame chicken salad is wilt-free and loaded with shredded celeriac (or celery root.) This make-over contains no lettuce which means it makes a killer lunch tomorrow too!

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Scale 1x2x3x

Ingredients

• 2 large carrots, peeled
• 1 large celery root, peeled (about 1 pound to 1 1/4 pounds)
• 3 cups shredded cooked chicken breast (see Recipe Note)
• 1/2 cup chopped fresh basil (preferably Thai basil), or cilantro
• 1 small clove garlic, peeled and grated with a Microplane, or finely minced
• 2 tablespoons white vinegar
• 2 tablespoons toasted sesame oil
• 1 tablespoon pure maple syrup, dark or amber (or agave)
• 1 tablespoon reduced-sodium tamari (or reduced-sodium soy sauce if not gluten-free)
• 2 teaspoons sesame seeds
• 1 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

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Instructions

1. Shred carrots and celery root on a box grater or with the grating attachment of a food processor. Combine the carrots, celery root, chicken, and basil in a large salad bowl.
2. Combine garlic, vinegar, sesame oil, maple syrup, tamari, sesame seeds, ginger, salt, and pepper in a jar and shake to combine.
3. Pour the dressing over the salad and toss to combine.
4. Divide among 4 large plates to serve.

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Notes

To cook chicken: Bring 6 cups of water to a boil in a large saucepan. Add 1/2 teaspoon salt and stir to dissolve. Add 2 boneless skinless chicken breasts and return to a simmer over high heat. Reduce heat to medium-low to maintain a gentle simmer and cook, turning occasionally to make sure it cooks evenly, until the chicken is cooked through, 15 to 17 minutes. Transfer the chicken to a cutting board to cool, at least 20 minutes before shredding.

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Nutrition

• Serving Size: 4 servings
• Calories: 326
• Sugar: 9 g
• Sodium: 712 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Carbohydrates: 21 g
• Fiber: 3 g
• Protein: 32 g

PS Speaking of wedge salads, you may also like these recipes from The Archives! Cheers!

The Curry Wedge Salad

Sesame Chicken Wonton Cups

Healthy Chicken and Broccoli Stir-Fry