Ingredients
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4 cups water
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1 vegetable bouillon cube
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10 oz skinless boneless chicken breast
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1/2 celery root
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1 sweet apple, such as Pink Lady
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1 1/2 tbsp mustard
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1/4 cup plain yogurt
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3 tbsp extra virgin olive oil
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1 tbsp white wine vinegar
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1/3 cup flat-leaf parsley
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1/2 cup walnuts
Steps
1
Bring the water to a boil. Crumble the stock cubes into it and reduce the heat.
2
Place the chicken in the broth and simmer 20 minutes until done.
3
Remove chicken from the broth with a slotted spoon and let cool slightly. Keep the broth at a boil.
4
Meanwhile, peel the celery root. Place the celeriac with the flat side on a cutting board and use a peeler to scrape into long thin ribbons.
5
Boil the ribbons 3 minutes in the chicken broth. Drain and rinse under cold running water.
6
Cut the apple with skin into quarters, remove the core, and cut the flesh into pieces.
7
To make the dressing, whisk together the mustard, yogurt, oil and vinegar. Season with salt and pepper.
8
Mix the celery root and apple with the dressing and let sit for 10 minutes to absorb flavors.
9
Meanwhile, chop the parsley and the walnuts coarsely.
10
Use 2 forks to shred the chicken into bite-size pieces and add to the salad along with the parsley. Sprinkle with walnuts.
