Chicken Salad With Celery and Shallot

chicken-celery-shallot
Photo by Paul Sirisalee
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 478 calories
    • Fat 37 g
    • Sat Fat 5 g
    • Cholesterol 76 mg
    • Sodium 280 mg
    • Protein 26 g
    • Carbohydrate 11 g
    • Sugar 7 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 52 mg

In a large skillet, cover the chicken, lemon, halved celery, and ½ teaspoon pepper with salted water. Bring to a simmer and cook until the chicken is cooked through, 4 to 5 minutes.

Remove the chicken and shred, using 2 forks. Discard the lemon and halved celery.

Toss the chicken with the chopped celery, celery leaves, shallot, mayonnaise, almonds, raisins, and ¼ teaspoon pepper in a medium bowl. Serve over the lettuce with the baguette.

Ingredients

  1. Check 6 chicken cutlets (about 1 pound total)
  2. Check 1/4 lemon, sliced
  3. Check 3 stalks celery, 1 halved and 2 chopped, plus 2 tablespoons celery leaves
  4. Check kosher salt and black pepper
  5. Check 1 small shallot, chopped
  6. Check 2/3 cup mayonnaise
  7. Check 1/4 cup chopped roasted almonds
  8. Check 1/4 cup raisins
  9. Check lettuce leaves and toasted baguette, for serving

Directions

  1. In a large skillet, cover the chicken, lemon, halved celery, and ½ teaspoon pepper with salted water. Bring to a simmer and cook until the chicken is cooked through, 4 to 5 minutes.
  2. Remove the chicken and shred, using 2 forks. Discard the lemon and halved celery.
  3. Toss the chicken with the chopped celery, celery leaves, shallot, mayonnaise, almonds, raisins, and ¼ teaspoon pepper in a medium bowl. Serve over the lettuce with the baguette.