Sesame Chicken Celery Root Salad
This sesame chicken celery root salad is loaded with raw shredded celeriac (or celery root), so it’s perfectly crunchy and full of flavor without the possibility of wilting! Enjoy this heathy sesame chicken salad remix as a fresh meal, or meal-prepped lunch!
Table of contents
Why I Love This Recipe For Sesame Chicken Celery Root Salad
There’s a reason everyone loves the traditional old faithful recipes, and believe me, I love them too! But in this case, my love of my simple sauteéd celery root recipe inspired a revelation within me that was so strong I had to remix an old classic. Turns out the remix is not only delicious, but it’s also a healthier version of the original!
This Sesame Chicken Celery Root Salad is loosely based on the classic cabbage ramen noodle salad. Expect this version is free of lettuce and cabbage which means no wilting. That means it is perfect for planned leftovers. Pack them right up for tomorrow’s lunch and you will be so happy you did.
Key Ingredients for This Recipe
Celery Root
You get your celery root (or celeriac) sold with the stem attached, you can cut the stems off and repurpose them for another recipe (like chicken stock!). You’ll typically find your celery root in the refrigerated portion of the produce department with other root vegetables.
For this recipe, you’re going to peel the celery root.
Chicken Breast
To cook the chicken breast, 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 the 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.
Additional Ingredients
- Carrots
- Fresh basil (preferably Thai basil), or cilantro
- Garlic, peeled and grated with a Microplane, or finely minced
- White vinegar
- Toasted sesame oil
- Pure maple syrup, dark or amber (or agave)
- Reduced-sodium tamari (or reduced-sodium soy sauce if not gluten-free)
- Sesame seeds
- Grated fresh ginger root
- Salt
- Pepper
Step By Step Instructions To Make Asian Celery Root Salad
Step 1: Shred and Combine
Shred your carrots and celery root on a box grater or with the grating attachment of a food processor.
Then, combine the carrots, celery root, cooked and shredded chicken, and basil in a large salad bowl.
Step 2: Mix Dressing
Combine garlic, vinegar, sesame oil, maple syrup, tamari, sesame seeds, ginger, salt, and pepper in a jar and shake to combine.
Step 3: Toss Salad
Pour the dressing over the salad and toss to combine.
Step 4: Divide and Serve
Divide the dressed salad among 4 large plates and serve!
FAQs and Expert Tips
They’re not the same vegetable, but they are in the same family! Many people think celery root is simply the root of celery, but it’s actually a different root entirely.
If you haven’t tasted celery root, you’re in for a treat! It has a sort of sweet taste that’s a mixture of potatoes and celery with other earthy flavors. I bet you’ll love it!
Additional Recipes To Try
- This Healthy Chicken and Broccoli Stir-Fry is such a perfect 30-minute weeknight meal!
- The Curry Wedge Salad is a twist/mash-up on a traditional wedge salad, and there’s curry.
- If you don’t think an appetizer can be sassy, you haven’t tried Sesame Chicken Wonton Cups!
- Our Sesame Chicken Lettuce Wraps are another recipe you may enjoy with a similar flavor profile.
- Celery Root Salad with Lentils is a hearty and wholesome side dish with complex flavors that’ll be a gift to your tastebuds.
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
Print
Sesame Chicken Celery Root Salad
- Total Time: 45 minutes
- Yield: 8 cups 1x
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!
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, coconut aminos or soy sauce
- 2 teaspoons sesame seeds
- 1 1/2 teaspoon grated fresh ginger root
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- 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.
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.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: American
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
This was amazing! My store didn’t have celery root, so I used shredded jicama instead, and it worked beautifully. Thank you for all the great recipes!
Delicious! I added a few things: bean sprouts, and a few Tablespoons of cashew butter to the dressing. Also I subbed 1 T of rice wine vinegar for the white wine vinegar. Thank you for the recipe.
Oh wow! That sounds so good!
These look AMAZING!I definitely have to try this recipe.
Thanks so much!
These look AMAZING!I definitely have to try this recipe.
Thank you so much!
This sesame chicken salad is seriously making me hungry right now. And yeah, it makes for a killer lunch, even dinner.
Hey Joshua. Thanks so much! Cheers!
What an amazing salad! I love the combo of sesame chicken and celery root. Bet it would work with parsnip too. That iceberg wedge salad looks terrific!
I wonder! Thanks for the suggestion. I’ll have to try it.