Top 10 most delicious salads with celery

If you love to cook healthy and tasty food, then for sure, celery is your essential companion. In recent years, there has been a tendency when high-calorie dishes are replaced by no less tasty, healthy and less heavy ones. To a greater extent, this applies to salads.

The most popular salads today are celery salads. In general, celery is a wonderful vegetable that will make your dish not only tasty, but also healthy. Even Hippocrates believed that “in case of upset nerves, one should consume a lot of celery. Leaves - for meat, petioles - add to salads, root - to soup, which makes it thick and rich. This improves health and brings peace and balance between desire and reality. "

Celery can be leaf, stalked and root. Petiole celery is increasingly attracting the attention of culinary experts. Several green stems are a great low-calorie snack. The juicy stems have a characteristic, slightly bitter taste. Try adding chopped celery stalks to your chicken or tuna salad. Celery goes well with meat and vegetables. Its fleshy roots are also used fresh in salads, especially from tomatoes. Celery is also used in pickling, especially when salting eggplants, zucchini, cucumbers.

Petiole celery is considered primarily a winter vegetable. Traditionally, it is widely used in Christmas dishes: in stuffed dishes and as a seasoning for turkey and ham. The white celery season is during the winter months. Whenever possible, buy “dirty” celery that has not been washed before selling; it tends to taste better. Choose plants with fresh, green leaves and straight stalks. If the plant lacks some leaves or, even more so, the petioles, the celery is most likely stale and should not be bought.

The most popular celery salad is Waldorf salad, or as it is also called "Waldorf" salad. This is a classic American salad of sweet and sour apples, finely chopped stalks (in the original) or root (in modern recipes) of celery and walnuts, flavored with mayonnaise or lemon juice with cayenne pepper. Other types of nuts are also allowed. Also often made with fresh grapes or raisins.
Waldorf Salad was first served at the Waldorf-Astoria Hotel in New York, which explains its name. Then the recipe for the signature salad did not include nuts, but it is the recipe with the addition of nuts that is now considered classic. In 1896, the Waldorf salad recipe was included in a cookbook published by Waldorf metro hotel Oscar Chirky, who claimed to be the author of the recipe, but this was questioned. According to another version, Waldorf salad first appeared in the Waldorf Lunch System restaurant chain, the symbol of which was an apple.

Potato salad with celery

750 g potatoes
1 onion
125 ml broth
6 tbsp. tablespoons of apple cider vinegar
200 g stalked celery
400 g chicken breast fillet
4 tbsp. tablespoons of vegetable oil
salt, ground black pepper
1 bunch of lettuce
2 tbsp. spoons of pine nuts
2 teaspoons ready-made pesto sauce
sugar

Instructions: Boil the potatoes in their skins, peel and chop. Peel the onion, chop it, pour in the broth, add the vinegar and bring to a boil. Pour half of the resulting sauce over the potatoes. Chop the celery thinly. Rinse the chicken fillet, dry and fry on both sides (approx. 15 minutes) in 2 tbsp. spoons of heated vegetable oil. Put out of the pan, season with salt and pepper. Add celery and nuts lettuce to the potatoes. Mix onion sauce with pesto and remaining butter. Season with salt, pepper and sugar. Season the salad. Lay out the sliced ​​meat.

Waldorf salad

Ingredients:

celery 260 g
apples 250 g
peeled walnuts 100 g
mayonnaise 100 g
cream 4 tbsp. l.
lemon juice 2 tbsp l.
salt to taste

Instructions: Raw celery is peeled and cut into strips or pre-boiled slightly, but not until soft. The apples are peeled and cut into cubes. Finely chop the nuts. A few halves of the nuts are left to decorate the salad. Add lemon juice, salt, cream to mayonnaise and mix. Salad is seasoned with this mixture. Decorate it with halved nuts and four slices of red-skinned apples. The prepared salad should stand in the cold for 2 hours before serving.

German potato salad

12-14 small red tubers of young potatoes (scrape)
4 slices of bacon, better, as I said, such plump slices
olive oil (optional)
1/2 onion, cut into half rings
1 large stalk of celery, sliced ​​across into thin slices
2 tbsp. l. white wine vinegar
2 tsp fresh finely chopped marjoram (or 1 tsp dry)
1/4 tsp ground black pepper
1/2 tbsp. l. mustard powder
1/2 cup beef broth
salt to taste (plus another 3/4 teaspoon)

Instructions: Boil whole potatoes until tender in salted water. Then drain, cool for 10 minutes and cut into halves or quarters (depending on size). In a large skillet with a thick bottom, fry the bacon over medium heat until crisp, about 6 minutes. We take it out of the pan on paper towels with a slotted spoon and let the excess fat soak in. Pour the fat melted out of the bacon from the pan into a shallow cup. 3 tbsp Pour the drained fat back into the pan (this is optional, or you can use olive oil), put the pan on moderate heat, put onions and celery. Simmer vegetables until they just start to soften, about 3 minutes. Add vinegar, marjoram, 3/4 tbsp. salt, pepper and mustard powder. Then add potatoes, bacon and broth. Cook, stirring gently, until the dressing thickens, about 1 minute.

Transfer to a serving dish. Decorate with a sprig of greens and serve warm.

Celery Salad by Jamie Oliver

1 celery root, peeled
2 tbsp. l. with a slide of small pickled cucumbers
2 anchovies
2 tbsp. l. with a heap of capers
1 bunch fresh parsley
5 tbsp. l. sour cream
1 tbsp. l. dijon mustard
3 tbsp. l. olive oil
salt pepper
2-3- st. l. sherry, white or red wine vinegar

Instructions: Chop the celery root with a peeler. Wash the parsley, dry it, chop the herbs. Capers, if they are large, chop, but it is better to immediately take small ones. Cut the cucumbers into slices. Chop the anchovies. Put the celery in a large bowl and mix with vinegar or lemon juice, here it is important not to overdo it. Stir celery with parsley, anchovies, capers and cucumbers. Add mustard to sour cream, olive oil if desired, mix, season salad, salt. Sprinkle with black pepper on top.

Parisian celery salad

2 medium sweet and sour apples
2 stalks of celery
lemon juice 1 tbsp l.
150 g hard cheese
3-4 tbsp. l. low-fat mayonnaise

Instructions: Wash, peel and core the apples. Cut into thin strips. Place in a salad bowl and drizzle with lemon juice. Cut the celery into cubes. Place on top of the apples. Sprinkle with cheese grated on a coarse grater on top. Season the salad with mayonnaise. Garnish with some cheese and celery on top.

Celery and potato salad with mayonnaise

1 tsp sugar
2 large celery stalks, chop thinly
1 tbsp. a spoonful of grated onion
salt
1.3 kg potatoes, peel and halve if potatoes are large
2 tbsp. tablespoons of white wine vinegar
225 g mayonnaise
125 ml milk
1/4 teaspoon coarsely ground black pepper

Instructions: In a 4-liter saucepan, bring the potatoes to a boil over high heat, 1 teaspoon of salt and a little water (just to cover the potatoes). Reduce heat to low; cover and simmer for 25-30 minutes, until vegetables are tender (check with a fork). Drain the water and let cool slightly. Cut the potatoes into 2cm cubes. Combine the celery, mayonnaise, milk, white wine vinegar, onion, sugar, black pepper and 2 teaspoons of salt in a large bowl. Add potatoes and mix carefully. Cover and refrigerate unless you plan to serve it right away.

Coleslaw of celery

125 g fat-free mayonnaise
60 g coarse French mustard
60 ml fresh lemon juice
1 tbsp. spoonful of sugar
1 tbsp. a spoonful of rice vinegar
1/4 tsp salt
1/4 teaspoon coarsely ground black pepper
450g root celery (if no root celery, add 3 more carrots)
1/4 teaspoon salt, celery seeds
3 medium carrots
1 small head of green or white cabbage (about 500 g), cut into 4 pieces and remove the stalk

Instructions: Prepare the dressing: Whisk the vinegar, mayonnaise, Dijon mustard, lemon juice, salt and pepper until smooth. Peel and finely grate celery and carrots. Cut the head of cabbage into 4 pieces with a large (chef's) knife. Cut the stump. Slice the cabbage thinly; remove tough petioles. Place vegetables in a large bowl. Season and mix thoroughly. Cover and refrigerate for at least 1 1/2 hours to mix the flavors of the ingredients.

Chicken salad with celery

450 g chicken breast fillet
salt
1/2 tsp curry powder
75 g fat-free yogurt
60 g mayonnaise
2 tbsp. l. chutney with mango
2 tbsp. l. fresh juice
1 large ripe mango, diced
3 celery stalks, thinly sliced
15 g fresh coriander, chopped
lettuce leaves
2 tbsp. l. toasted almonds, sliced

Instructions: Slice the mango on both sides of a long, flat pit. With a small knife for peeling vegetables and fruits, cut 2-3 cm deep between the pulp and skin, then peel back 2-3 cm of the peel. In a few steps, cut off the remaining rind, then cut the mango into cubes or slices as desired. In a 3-liter saucepan, bring the chicken to a boil over high heat, 1 teaspoon of salt and a little water (to cover the chicken by 2-3 cm). Reduce heat to low; cover and simmer for 10 minutes, until the chicken is completely cooked through. Let cool in broth for 30 minutes. Fry the curry powder in a 1-liter saucepan over low heat for 1 minute, stirring constantly with a wooden spoon to keep the powder from burning until a strong aroma emerges. Prepare the dressing: In a large bowl, whisk the curry powder, yogurt, mayonnaise, chutney, lime juice, pepper and 1/2 teaspoon salt until smooth. Remove the chicken from the broth. Cut into small pieces. Toss chicken, mango, celery, and coriander with the dressing. Line the dish with lettuce leaves; Top with chicken salad and (optional) almonds.

Fish salad with celery

200 g fish fillet
50 g salad celery
1 apple
1 bunch of radishes
1 cucumber
100 g lettuce
0.5 cups mayonnaise
1 tbsp. a spoonful of vinegar

Instructions: Cut celery, radishes, cucumbers and apples into strips 3-4 cm long, put in a bowl and put in a cold place. Cut the boiled chilled fish without skin and bones into pieces according to the number of servings, put in a plate, pour over with vinegar and also put in a cold place. Before serving, lightly salt the vegetables, mix with 2 - 3 tbsp. tablespoons of mayonnaise and lay on lettuce leaves, dried on a napkin. Put pieces of fish on top of the vegetables and pour over the remaining mayonnaise. You can diversify the flavor of the salad by changing the set of vegetables.

Celery and cheese salad

5 celery stalks
2 apples
1 small jar of green peas
100 g hard cheese
salt

vegetable oil
Apple vinegar
mustard

Instructions: Cut the celery stalks into thin slices. Peel the apples, cut into strips. Add green peas and grated cheese. It is better to grate the cheese. Prepare a dressing. Mix vegetable oil with apple cider vinegar and mustard (a little). Salt the salad, pour over the dressing and stir.

Celery and chicken salad has in its composition such products that are both useful and perfectly nourishing. Celery copes well with overwork, is filled with vitamins and minerals. It is also a low-calorie food, so it can be eaten during the diet. Celery is an inexpensive vegetable, so you can try food from it not only in expensive restaurants, but also cook it yourself, in your home kitchen. For women, celery has taken an important place in their diet. It is simply irreplaceable for those who want to always be in shape. Celery quickly saturates, nutritious, and also quickly excreted by the body without adding kilograms. Celery goes well with chicken and other vegetables. Sauces for celery and chicken salad can be prepared independently, or you can season with mayonnaise, sour cream or fermented milk yogurt. It all depends on the ingredients of the salad.

Potato salad with celery and chicken fillet

Ingredients:

• potatoes - 800 g
• onion - 1 pc.
• broth - 150 ml
• celery stalks - 200 g
• chicken fillet - 0.5 kg
• sunflower oil - 4 tablespoons
• table salt - if necessary
• green lettuce leaves - 1 bunch
• pine nuts - 2 tablespoons
• pesto sauce - 2 tsp
• spices
• Apple vinegar
• granulated sugar

Chicken salad with celery

Components:

• chicken fillet - 500 g
• salt - as needed
• curry powder - 0.5 tsp
• natural fermented milk yogurt - 100 ml
• mayonnaise - 70 g
• lime juice - 2 tablespoons
• mango pulp - 200 g
• celery stalks - 4 pcs.
• chopped fresh coriander - 15 g
• roasted almonds - 2 tablespoons
• lettuce

Preparation:

1. The mango must be peeled and the pit must be cut. Cut the pulp into strips or cubes. Boil the chicken fillet in a large saucepan. Add a little salt and cover with water so that the meat is completely covered. When the chicken comes to a boil, reduce heat, cover and simmer for about 10 minutes, until the meat is completely cooked through. The meat should cool in the broth, so you need to leave it there for half an hour.
2. Curry powder needs to be fried in a dry frying pan, only over low heat and stirring constantly. The powder should not burn, but only emit a strong spicy aroma.
3. To prepare a dressing for this salad, you need to mix curry powder, mayonnaise, fermented milk yogurt, lime juice, spices and 0.5 tsp in a bowl. salt. Cut the celery stalks into slices, mix with the chopped chicken fillet, chopped coriander and diced mango. Season the salad with the prepared sauce and place on a plate decorated with lettuce leaves.
4. Fry the almonds in a pan and cut into pieces. Sprinkle the salad with almonds and serve.

"Appetizing" salad

Components:

• stalked celery - several pieces
• fresh cucumbers - 1 pc.
• walnuts - 30 g
• fresh chicken fillet - 200 g
• low-fat sour cream - 3 tablespoons
• table salt - as required
• fresh champignons - 200 g

Preparation:

1. Celery stalks just need to be chopped with a knife. You can also add grated celery root. Rinse the chicken fillet thoroughly with running water and place in a medium saucepan. Cover it with water, add a little salt and cook. Cool the finished meat and break into fibers. You can also bake the chicken fillet in the oven or fry in slices in a pan.
2. Wash fresh cucumbers and cut into strips. Cut the mushrooms and fry in a pan. Any oil can be used: olive or sunflower. Break the walnuts with your hands and combine with all prepared salad components. Salt, add your favorite spices and season the salad with sour cream. It can be seasoned with regular mayonnaise or a mixture of mayonnaise and sour cream.
3. Chicken and celery salad is satisfying, tasty and healthy at the same time. The healing properties of celery have already been proven by doctors and nutritionists. It removes toxins from the body, increases mental and physical activity, and also activates the internal reserves of the body. Chicken meat is also well absorbed by the body, it is lean, but nutritious. It is especially important to prepare such a salad for those who follow their figure or want to lose weight.

Chicken salad with celery and apple

Chicken salad with celery and an apple is always tasty and nutritious. Chicken is a protein that the body needs, while celery and apple are full of vitamins. The protein and carbohydrates in this salad are in a good ratio. This salad is low in calories and ideal for those on a diet. Don't like meat, or don't eat it - make a salad without chicken, just an apple and celery. For dressing, use commercial unsweetened yogurt and mayonnaise, or just yogurt. Better yet, if you cook yogurt and mayonnaise yourself)

Ingredients:

• Chicken fillet - 200 grams (1 piece),
• Apple - 1 piece,
• Celery - 1 stalk,
• Lemon juice - 1 tablespoon
• Yogurt (unsweetened),
• Mayonnaise,
• Salt.

How to make a salad with celery, apple and chicken:

1. Boil the chicken fillet in salted water and cool.
2. Cut the apple into strips and sprinkle with lemon juice.
3. We also cut celery and chicken into strips.
4. Mix yogurt and mayonnaise in a 1: 1 ratio.
5. Stir all ingredients, season with sauce and salt.

Delicious salad with celery, chicken, cucumber, eggs and herbs

Everyone in our family, young and old, loves salads with celery. Dishes from the root of the plant are especially appreciated. Root celery is quite expensive, therefore, I sincerely envy those who grow this crop on their backyard and have the opportunity to use this tasty and healthy root for food almost all year round.

If anyone does not know, then the root celery looks like this.

The weight of such a vegetable ranges from 200 grams to 1.5 kilograms.

Most of the benefits lie in a fresh product, therefore, I prefer to make delicious vitamin salads from fresh celery. So today I have prepared for you a recipe for a very tasty celery salad with pickled cucumbers and boiled chicken. My step-by-step recipe with a photo is ready to reveal to you all the stages of cooking this dish, but, first, let's decide on a set of necessary products.

• boiled chicken breast - 250 grams;
• root celery - 400 grams;
• pickled cucumber - 250 grams;
• boiled chicken eggs - 2 pieces;
• green onions, parsley, dill - to taste;
• mayonnaise;
• salt.

As you can see, the amount of pickled cucumbers and meat is the same, and a little more celery is taken.

How to make celery salad with chicken, cucumber, egg and mayonnaise:

1. Wash the root with a brush. Cut off the required amount of celery. In my case, 400 grams is just half of the root crop. We clean it, trying to trim small roots as economically as possible. Three grated celery for Korean carrots.
2. Cut the pickled cucumbers lengthwise into halves, each of which we cut in half. We cut the resulting parts into thin long plates.
3. Put the chicken (I took the breast) in hot salted water and boil until tender. Cut the cooled piece of meat into small pieces or disassemble it by hand into fibers. I prefer to cut the chicken.
4. Boil the eggs and cut into cubes. It is convenient to use a special device for this - an egg cutter.
5. Rinse green onions, dill and parsley with water and dry. Grind the herbs and add to the rest of the ingredients.
6. Salt the finished salad with celery and season with mayonnaise to taste.
7. The dish can be served in a shared salad bowl or distributed on portioned plates.
8. A delicious salad with celery, chicken, cucumber, eggs and herbs turns out to be extremely tasty! It is simply impossible to break away. I advise everyone to cook this very simple, tasty and healthy dish.

SALAD WITH CHICKEN AND CELERY

INGREDIENTS

• Grilled chicken - 1 breast;
• Celery - 2 stalks;
• Leeks - 1 stalk;
• Cucumber - 2 medium vegetables
• Canned green peas - 4-6 tablespoons;
• Salt to taste;
• Mayonnaise - 500 grams.

Tried a new salad recently. I liked it very much. Naturally, I recognized the name and asked for the recipe. The salad was presented as the "Champs Elysees". Introduced to google salad "Champs Elysees" and saw a large number of recipes with that name. After reading a certain number of posts, I realized that the composition of the salads is completely different. Among the recipes I read, I met a combination of smoked chicken with fruits, a combination of fresh and pickled vegetables with cheese, and I also came across a combination of cottage cheese with herbs and red fish. In general, it is obvious that all these salads have only a common name “ Champs Elysees". Therefore, I gave the salad a new name, taking into account the main ingredients " Chicken and celery salad". So let's get started.

Chicken and celery salad

• Cut the chicken breast and cucumbers into cubes or cubes.
• Chop celery stalks thinly
• and leeks.
• Add green peas.
• Season the salad with mayonnaise and mix.
• Decorate with fresh cucumbers and herbs, serve.
• The salad is delicious. I hope you will appreciate the delicate and refined taste of this dish.

Mushroom, celery and chicken salad

Ingredients:

• Chicken fillet 250 g
• Celery root 200 g
• Champignons 300 g
• Pickled cucumber 2 pcs.
• Sour cream 100 g
• Mustard 1 tsp
• Salt 1 tsp
• Green onions 4 pcs.

This appetizer salad is quite filling and can be served as a separate dish for breakfast, without a side dish. You can fill it with mayonnaise, but it will be tastier if you prepare a mixture of sour cream with delicate mustard as a dressing.

Cooking method:

1. We will prepare the necessary products for the salad: boil the mushrooms in salted water for 10 minutes, separately in a saucepan, also boil the chicken fillet in salted water for 20 minutes. Cool the boiled mushrooms and chicken fillet. We also need two pickles, one medium-sized celery root, we peel it, and for salad dressing we mix 100 g of sour cream with a teaspoon of tender mustard.
2. Cut the cooled chicken fillet into large cubes.
3. Rub the celery root on a coarse grater.
4. Cut the boiled champignons into strips.
5. We also cut pickled cucumbers into strips.
6. We put all the prepared products in one large container.
7. Add sour cream and tender mustard dressing to the salad.
8. Mix the salad well, do not salt it, since there is enough salt in the ingredients of the salad to add flavor to the salad.
9. Put portions of salad in bowls, sprinkle with chopped green onions and serve.

Salad with celery, chicken and green apple

For a salad with celery, chicken and apples, it's best to use green apples. They are most often sour, give the dish a unique taste, sourness, wonderfully setting off boiled chicken meat.

Ingredients:

• 350 g boiled chicken breast (cut into pieces)
• 1 tbsp. a spoonful of plain yogurt
• 1 tbsp. a spoonful of mayonnaise
• 1 small apple
• 1 stalk of celery
• 1.5 tbsp. spoons of seedless raisins
• 1 tbsp. a spoonful of fresh finely chopped sage leaves
• 1/2 tbsp. spoons of liquid honey
• salt and pepper

How to make a salad with celery root and chicken:

1. It doesn't matter how you cut the boiled chicken meat. You can cut the chicken breast into small pieces, take it apart into individual fibers, or simply knead it in a bowl with a fork.
2. Mix liquid honey, yogurt, mayonnaise, mix with chicken pieces.
3. Cut the washed green apple, celery, sage leaves. To keep the apple from darkening, sprinkle it lightly with lemon juice.
4. Mix all ingredients. Serve salad with celery, chicken and apples on a plate covered with lettuce leaves or on a piece of bread. Due to the chicken breast, the dish turns out to be very satisfying. And if you remove mayonnaise from the recipe, you get a wonderful salad for weight loss.

P.S. Alternatively: Chicken breast for salad with celery and apple can be grilled, smoked or fried.

If there are no celery stalks, experienced housewives advise replacing them with parsley or cilantro. Celery root can be substituted with parsley or parsnip root.

Celery and Chicken Salad

This salad can become not only a healthy snack, but also a delicious filling for pita bread. It is very quick and easy to make. You need chicken fillet, onion, celery and an apple.

Products for the recipe:

• Chicken fillet - half a kilo;
• Onion - 1 pc.
• Apple - 1 pc.
• Celery (trunks) - 3 pcs.
• Almonds in slices - half a glass (You can replace with chopped walnuts.)
• Curry -3 tablespoons
• Sour cream - 3/4 stack.
• Mayonnaise - 3/4 stack

Preparation:

1. Put the chicken fillet in a frying pan, add half a glass of water. Bring to a boil, cover, reduce heat to medium and simmer covered for 20 minutes until fillet is tender. Turn over in some cases.
2. While the chicken is stewing, cook the vegetables. Peel the onion and cut into small cubes, chop the celery. Peel and chop the apple from the seeds.
3. Chop the finished chicken fillet with a knife or a mixer (dough mixing attachment).
4. When the chicken has cooled down (you can put it in the refrigerator for a while), add curry, sour cream and mayonnaise to it. Mix.
5. Add chopped apples, celery and onions, and almonds to the salad. Mix. Add sour cream and mayonnaise if needed.
6. Serve with salad or on lettuce leaves. Bon Appetit!

Celery and Chicken Salad

We all know about the benefits of celery. Almost no diet is complete without it. After all, celery is an irreplaceable source of vitamins and minerals. Here's a simple recipe for celery salad with chicken breast. This salad can be eaten at any time, both for breakfast and for dinner. It is also suitable for a festive table.

We need:

• 1 chicken breast
• 1 hard boiled egg
• 100 g celery stalks
• 100 g of Chinese cabbage
• juice of half a lemon
• ground black pepper
• olive oil
• French mustard

Let's start cooking:

1. Boil the chicken breast, cool and cut into cubes. Cut the celery into thin rings across the stems. Thinly chop the Peking cabbage, cut the egg into thin strips.
2. Mix everything and pour with lemon juice, pepper to taste. Add French mustard if desired, about 1 teaspoon. Season the salad with olive oil.

Bon Appetit!

Salad with celery, chicken, apple, walnuts

Approximate proportions:

• 1 chicken fillet,
• 1 celery stalk,
• 1 green apple
• a handful of walnuts,
• some lemon juice
• mayonnaise + unsweetened yogurt (kefir).

Preparation:

1. Boil chicken breast for 15 minutes. You can add 1 carrot, 1 onion, 2 bay leaves to the broth. Let it brew for another 15 minutes. While insisting, we do the following steps.
2. Peel the walnut, cut into pieces. Dry a little in a pan (the main thing here is not to burn them).
3. Cut the celery obliquely, after pulling out the fibers.
4. Cut the apple with the skin into pieces or strips. Sprinkle the apple slices with lemon juice so they don't darken.
5. Cut the chicken into pieces as well.
6. Let's make a sauce by mixing mayonnaise with yogurt 1: 1 and salt. You can also add a little spice there.
7. Mix all the ingredients, season with the sauce.

Salad with celery, chicken, apple, walnuts is ready!

It's hard to imagine, a couple of years ago only a narrow circle of specialists knew about the existence of celery. It was they who discovered the useful properties of this product, as well as the expediency of its use in cooking. However, the negative factors of the nature around us have led to the widespread use of celery for health purposes. If earlier this product was used to prepare grandmother's broths, today celery is a frequent guest in the kitchen. Especially when it comes to proper and multivitamin nutrition.

Another feature of celery is a low-calorie product, which makes it possible to use this ingredient in the preparation of dietary meals. Celery with chicken is especially good. Be sure that you will definitely not find a more healthy cocktail.

Chicken and celery - these two ingredients allow you to prepare amazing salads, moreover, they will appeal to those who like to eat a hearty meal, but at the same time you can be calm about the amount of calories consumed. As an addition to salads, a number of fresh vegetables are added, which only increases the taste and vitality of the salad.

Celery and Chicken Salad Recipes

Recipe 1. "Appetizing" salad

What does every modern woman need? Feel like the queen of the world and find time to cook delicious meals for yourself and your family. The described recipe will allow not only the ladies to keep themselves in amazing shape, but also gradually accustom the family to proper nutrition.

Required Ingredients:

200 g - celery;

2 pcs. - cucumber;

150 g - champignons;

200 g - chicken;

3 tbsp. l. - sour cream;

50 g - walnuts;

Salt and pepper.

Cooking method:

Full freedom of cooking is given with chicken meat. For a dietary option, the chicken should be boiled in salted water; for fried lovers, you can take and bake the chicken breast in the oven. It's time to do celery, it is better to take a root that is grated, in the case of using celery stalks, slightly chop them with a knife.

Pickled mushrooms are fine, but if you find fresh mushrooms in the fridge, you can lightly fry them in a pan. The cucumbers are cut into strips, and when all the ingredients are cut, you can start dressing the salad. We send mushrooms, celery, walnuts and cucumbers to the chicken, which we first divide into fibers. Season with spices and low-fat sour cream. You can sprinkle it lightly with lemon juice.

Recipe 2. Salad with chicken, celery and apples

This light, but at the same time quite hearty dish will become a desirable guest at a festive feast. During the holidays, the risk of eating fatty and not entirely healthy food is especially high. Such a salad will help the body to cope with the heaviness and at the same time you will feel calm and lightness of the body.

Required Ingredients:

250 g - celery;

1 PC. - Apple;

350 g - boiled breast;

150 g - radish;

3-4 pcs. - lettuce leaves;

3 tbsp. l. - sour cream;

3 tbsp. l. - mayonnaise;

1 PC. - lemon.

Cooking method:

For this salad, the celery should be lightly boiled in salted water. The chicken is also boiled. Next, the ingredients are cut into cubes. Peel the apple of seeds, and then grate. It is better to cut the radish into half rings. The ingredients are ready, it's time to make the sauce. For the sauce, mix sour cream with mayonnaise, filter the juice from the lemon and beat everything with a whisk. We fill the salad, first we put green lettuce leaves in a saucer, and then the salad itself is laid out.

Recipe 3. Chicken with celery and pickles

You can find a huge variety of salads made from chicken and celery, but the peculiarity of this recipe is that croutons and some pickled cucumbers are added to the main group of products.

Required Ingredients:

5 pieces. - salted cucumbers;

250 g - chicken breast;

4 tbsp. l. - mayonnaise;

250 g - rye bread;

250 g - celery, root;

2 tbsp. l. - olive oil.

Cooking method:

Celery root, which should be used in this recipe, is cut into strips and then poured with boiling water. In the meantime, set the chicken fillet to boil. After that, we cut the meat into fibers, it can be into strips, which will additionally decorate the salad. The pickles are cut into cubes, it is necessary to thoroughly drain the liquid from them. It's time to make croutons, for this, cut the rye bread into small cubes, and then lightly fry in a preheated pan. Garlic and black pepper can be added to the croutons for flavor. After, as the bread acquires a golden hue, the cubes should be removed from the pan.

The ingredients are chopped, it remains to combine everything and season with mayonnaise, it is advisable to choose gourmet varieties.

Recipe 4. Salad with chicken, celery and grapes

It is necessary to cook tasty and healthy salads not only in case of approaching holidays or special events, but also on everyday days, when you really want to diversify the daily menu a little. Even the most unusual borscht and soups get bored and then you can take a break from boring dishes by preparing a salad of celery and chicken meat.

Required Ingredients:

150 g - fillet;

70 g - celery stalks;

50 g - walnuts;

50 ml - yogurt;

100 g - grapes;

50 g - lettuce leaves.

Cooking method:

If you don't have enough time, then you can take smoked chicken breast. If you have enough time, put the chicken fillet to boil in water. The celery stalks are cut into slices, and the lettuce leaves can be chopped by hand. Grapes, it is better to use pitted, cut into two halves. Lightly chop the walnuts. The meat is ready and can be cut into small fibers. Combine the listed ingredients and season with yogurt. It should be a classic and fat-free product. It remains to salt the salad to taste and leave for a couple of minutes to soak. This salad is not only amazingly delicious, but also very beautiful.

Chicken and celery salad - secrets and tips from the best chefs

You need to arrange holidays for your body regularly. If you nevertheless decide to pamper yourself with healthy and multivitamin salads, then celery and chicken salads must be present on this list.

Step 1: prepare the chicken fillet.

Despite the rather unconventional combination of products, the salad turns out to be very tasty and really worth trying. To begin with, we thoroughly wash the fresh chicken fillet from the broiler chicken, dry it with paper kitchen towels, put it on a cutting board and use a sharp kitchen knife to get rid of the film, cartilage, and excess fat. Then put the chicken in a deep saucepan, fill it with purified water 4–5 fingers higher and set it on medium heat. Cook the meat until cooked through 20-25 minutes... When on the cut it changes color from pink to pale beige, put the fillet in a deep plate and put it near the slightly open window, let it cool quickly to room temperature.

Step 2: prepare the boiled chicken and the rest of the ingredients.

We do not lose a minute, we begin to deal with other important components of the dish. Rinse all vegetables and fruits indicated in the ingredients under streams of cold running water. We dry them, put them in turn on a cutting board and continue preparation. We remove each celery stalk from the top tough skin, cut it lengthwise into 3-4 pieces and chop them into cubes up to 1 centimeter in size. Divide the apples into 2 halves, take out the core with seeds and grind them in the same way as the previous product or in slices up to 5-6 millimeters thick. Remove the roots of green onions and chop them. We sort the walnuts from the shell fragments, send them to a clean board and crush them into small or medium pieces with a new sharp knife.

While we were slicing, the fillet has cooled down, we move it to another board and cut into small portioned pieces ranging in size from 1 to 1.5 centimeters, although if you really want, you can simply disassemble the meat into fibers, helping yourself with two table forks. Then we lay out the rest of the ingredients that will be needed to prepare the dish on the countertop, and proceed to the next step.

Step 3: We bring the celery salad with apple and chicken to full readiness.

Put chopped celery stalks, green onions, apples, chicken fillet and chopped walnuts into a deep bowl. Season everything to taste with salt, black pepper and mayonnaise. Stir the salad with a tablespoon until smooth, arrange it in portions on plates, put it on the table along with other goodies and invite the family to a meal!

Step 4: Serve the apple and chicken celery salad.

Celery salad with apple and chicken is served immediately after cooking at room temperature in a dish specially designed for this purpose or in portions on plates.

Before serving, it is optionally decorated with fresh finely chopped dill, parsley or cilantro, garnished with olives, olives, and salad leaves. Such a great addition to breakfast, lunch, afternoon tea or dinner will give you a pleasant filling and enjoyment, so cook with love and be healthy!
Bon Appetit!

An alternative to chicken breast - any other parts of this bird that are free of bones, cartilage and skin, for example, thighs, drumsticks, wings;

Very often, before serving, this salad is sprinkled with black or white fried sesame seeds, it gives the dish its pleasant zest;

To make your meal more satisfying, you can add a couple of hard-boiled and finely chopped chicken eggs, goat or hard cheese, "feta", tofu or a piece of feta cheese;

If desired, mayonnaise can be replaced with more healthy sour cream, thick homemade yogurt without flavorings, or cream;

Some housewives cook chicken with spices, from which it acquires a richer, pleasant aroma.

Celery and chicken salad contains products that are both healthy and perfectly nourishing. Celery copes well with overwork, is filled with vitamins and minerals. It is also a low-calorie food, so it can be eaten during the diet. Celery is an inexpensive vegetable, so you can try food from it not only in expensive restaurants, but also cook it yourself, in your home kitchen. For women, celery has taken an important place in their diet. It is simply irreplaceable for those who want to always be in shape. Celery quickly saturates, nutritious, and also quickly excreted by the body, without adding kilograms.

Celery goes well with chicken and other vegetables. Sauces for celery and chicken salad can be prepared independently, or you can season with mayonnaise, sour cream or fermented milk yogurt. It all depends on the ingredients of the salad.

Potato salad with celery and chicken fillet

Ingredients:

• potatoes - 800 g
• onion - 1 pc.
• broth - 150 ml
• celery stalks - 200 g
• chicken fillet - 0.5 kg
• sunflower oil - 4 tablespoons
• table salt - if necessary
• green lettuce leaves - 1 bunch
• pine nuts - 2 tablespoons
• pesto sauce - 2 tsp
• spices
• Apple vinegar
• granulated sugar

Boil the potatoes with the peel, peel and cut into cubes or slices. To prepare the marinade, you need to cut the onion into pieces, pour over the broth, add vinegar and put to boil. Use half of this marinade for potatoes. Cut the celery into pieces. Wash the chicken fillet, dry and cut into cubes. Fry the meat in a pan, adding sunflower oil. When the meat is done, put it in a bowl, season with salt and pepper. Peel the nuts, and rinse the lettuce leaves thoroughly and tear into pieces. Mix the remaining sunflower oil with the other half of the marinade and the pesto sauce. Also add sugar and salt to the dressing. Season the prepared salad and put the chicken meat on top.

Chicken salad with celery

Components:

The mango must be peeled and the pit must be cut. Cut the pulp into strips or cubes. Boil the chicken fillet in a large saucepan. Add a little salt and cover with water so that the meat is completely covered. When the chicken comes to a boil, reduce heat, cover and simmer for about 10 minutes, until the meat is completely cooked through. The meat should cool in the broth, so you need to leave it there for half an hour.

Curry powder needs to be fried in a dry frying pan, only over low heat and stirring constantly. The powder should not burn, but only emit a strong spicy aroma.

To prepare a dressing for this salad, you need to mix curry powder, mayonnaise, fermented milk yogurt, lime juice, spices and 0.5 tsp in a bowl. salt. Cut the celery stalks into slices, mix with the chopped chicken fillet, chopped coriander and diced mango. Season the salad with the prepared sauce and place on a plate decorated with lettuce leaves.

Fry the almonds in a pan and cut into pieces. Sprinkle the salad with almonds and serve.

"Appetizing" salad

Components:

• stalked celery - several pieces
• fresh cucumbers - 1 pc.
• walnuts - 30 g
• fresh chicken fillet - 200 g
• low-fat sour cream - 3 tablespoons
• table salt - as required
• fresh champignons - 200 g

Celery stalks just need to be chopped with a knife. You can also add grated celery root. Rinse the chicken fillet thoroughly with running water and place in a medium saucepan. Cover it with water, add a little salt and cook. Cool the finished meat and break into fibers. You can also bake the chicken fillet in the oven or fry in slices in a pan.

Wash fresh cucumbers and cut into strips. Cut the mushrooms and fry in a pan. Any oil can be used: olive or sunflower. Break the walnuts with your hands and combine with all prepared salad components. Salt, add your favorite spices and season the salad with sour cream. It can be seasoned with regular mayonnaise or a mixture of mayonnaise and sour cream.