The chicken and celery salad is a light and tasty second course, perfect for eating with taste without getting too heavy. To give my salad an extra touch I used walnuts, parmesan flakes and especially balsamic vinegar, which goes very well with the other ingredients. If you want, you can also add radicchio or arugula to give a little contrast of extra flavors, but I assure you that this is already a very good dish. All you have to do is add some bread near it and you will have a perfect single dish for the whole family!

  • Doses for 4 people:
  • 1 kg of chicken thighs
  • 3 celery stalks
  • 50 gr of walnut kernels
  • 50 gr of parmesan
  • salt
  • pepper
  • extravirgin olive oil
  • balsamic vinegar
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 20 min
  • cooking: 30 min
  • total: 50 min

Method

How to make chicken and celery salad

First of all, put the chicken on a hot, lightly salted griddle and cook for 30 minutes over medium heat, turning it halfway through cooking.
Then remove the skin, tendons and bones, and fray the meat.

Wash the celery, remove the leaves and the final part and cut it into slices.
Coarsely chop the walnuts.

United in a bowl: chicken, celery, walnuts, parmesan flakes (you can make them with a potato peeler).
Season with salt, pepper, oil and vinegar and mix.

The chicken and celery salad is ready: arrange it on a serving plate, decorate with a few leaves of celery and some more balsamic vinegar and serve.

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