sesame chicken celery root salad
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.
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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!
- 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
- 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.
- Combine garlic, vinegar, sesame oil, maple syrup, tamari, sesame seeds, ginger, salt, and pepper in a jar and shake to combine.
- Pour the dressing over the salad and toss to combine.
- Divide among 4 large plates to serve.
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.
- 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!