Chicken salad with celery and shallot recipe

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  • Yield: 4 Servings
  • Total Time: 25 Minutes

Ingredients

  • 6 chicken cutlets (about 1 pound total)
  • ¼ lemon, sliced
  • 3 stalks celery, 1 halved and 2 chopped, plus 2 tablespoons chopped celery leaves
  • Kosher salt and black pepper
  • 1 small shallot, chopped
  • ⅔ cup mayonnaise
  • ¼ cup chopped roasted almonds
  • ¼ cup raisins
  • Lettuce leaves and toasted baguette, for serving
How to Make It
  1. Simmer the chicken, lemon, halved celery stalk, and ½ teaspoon pepper in a large saucepan of salted water until cooked through, 4 to 5 minutes. Shred the chicken.
  2. Toss the chicken with the chopped celery, celery leaves, shallot, mayonnaise, almonds, and raisins; season with ¼ teaspoon pepper. Serve over lettuce with the baguette.
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