- Prep
- 25 min
- Cook
- 20 min
- Total time
- 45 min
- Yield
- 4 porções generosas
- Difficulty
- Easy
- Calories
- 325 kcal
Quick summary
“This cold salad combines the tenderness of shredded chicken with the crunchy bite of fresh celery stalks. Wrapped in mayonnaise seasoned with Dijon mustard and lime, it's practical for everyday snacks.”
What you need to know
- Gentle cooking of the breast: cooking the meat in mild broth for 15 to 20 minutes ensures a soft and moist texture.
- Stem crispness: dicing the celery into small uniform cubes brings textural contrast against the velvety mayonnaise.
- Aromatic emulsion: whipping the mayonnaise with lemon and Dijon mustard provides acidity that balances the fats.
Ingredients
Main
- (approx. 300g total), cooked and shredded or in cubes Chicken breasts
- large stalks, finely chopped, including the tender leaves Fresh celery
- xícara (120g) Good quality mayonnaise
- tablespoon Dijon mustard
- tablespoon Fresh lemon juice
- tablespoons Fresh chopped parsley
- tablespoon (optional, but recommended) Fresh dill, chopped
- teaspoon, or to taste Sea salt
- teaspoon, freshly ground, or to taste Black pepper
- (to cook the chicken) Water or vegetable broth
Instructions
Principal
- Cook the Chicken Perfectly: In a medium pot, place the chicken breasts and cover with water or vegetable broth. Place over medium heat and cook for 15-20 minutes, or until the chicken is cooked through. Remove and let cool completely. Shred or cut into small cubes, according to your preference.
- Prepare the Celery for Maximum Crunch: While the chicken cools, wash the celery stalks well. Finely chop three stalks, ensuring small and uniform pieces for the base of crunchiness. The remaining stalk, cut into thin julienne to add a longer and visible texture. Also reserve the tender leaves for the final touch of freshness.
- Combine the Ingredients and Mix: Add the shredded (or cubed) chicken, finely chopped and julienned celery, chopped parsley, and dill (if using) to the bowl with the sauce. Stir gently until all ingredients are well coated by the sauce. Do not knead excessively to preserve the celery texture.
- Cool and Serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. The secret of this recipe is the resting time that allows the flavors to harmonize and the salad to be very refreshing. Serve cold, garnished with the reserved celery leaves for an even more vibrant look and aroma. Calculate approximately 340 calories per serving.
Chef's tips
- Shred the chicken breast while still warm with the help of two forks to obtain fine filaments more quickly.
- Include the light leaves from the center of the celery bunch, finely chopped, as they concentrate fresh, herbal notes.
- Let rest for 30 minutes under refrigeration before consuming so the aromas penetrate well into the meat.
Variations
- Sweet and sour touch: incorporate small cubes of green apple with skin or white raisins to create contrast with the celery.
- Adding nuts: sprinkle chopped walnuts or toasted sliced almonds at the exact moment of serving the salad.
- Salpicão version: add finely grated carrot and cooked corn to the creamy chicken and mayonnaise mixture.
Substitutions
- Mayonnaise: substitute half or all of it with unsweetened plain Greek yogurt to reduce the total calorie content.
- Dijon mustard: traditional yellow mustard or whole grain mustard can be used for a more rustic finish.
- Fresh dill: swap for thinly sliced green onions or fresh chopped tarragon maintaining the aromatic freshness.
How to store
Keep in an airtight container in the refrigerator for up to 4 days. Because it contains mayonnaise and shredded meat, keep under continuous refrigeration and mix gently with a fork before assembling the portions.
Can it be frozen?
Freezing is not recommended. Mayonnaise breaks the emulsion at freezing temperatures, separating fat and water, while celery pieces lose all crunch and release liquid.
What to serve with
Serve over slices of lightly toasted sourdough bread, crispy iceberg lettuce leaves, or as a creamy filling for croissants and wheat tortillas heated on the griddle.
Frequently asked questions
Can I prepare this salad the day before consumption?
Yes, resting in the refrigerator overnight accentuates the integration of the seasonings; just check the salt and pepper before serving.
How to prevent chicken breast from becoming fibrous when cooking?
Avoid turbulent boiling by keeping the heat low and remove the pan as soon as the meat reaches complete cooking, cooling in its own broth.
Do leftover roast chicken work well in this salad?
Yes, leftover shredded roast chicken without skin is perfect for this preparation and incorporates a very harmonious smoky touch to the celery.
Can the taste of raw celery be too strong?
The inner and lighter stalks have a delicate flavor. If the outer fibers are tough, peel superficially before slicing thinly.
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