Home - Recipes - Waldorf Salad with Chicken and Celery Root

Waldorf Salad with Chicken and Celery Root

Serves 4
Ready in 35 mins
Prep time 12 mins
Cooking time 23 mins
284 calories per serving


> 4 cups water
> 1 vegetable bouillon cube
> 10 oz skinless boneless chicken breast
> 1/2 celery root
> 1 sweet apple, such as Pink Lady
> 1 1/2 tbsp mustard
> 1/4 cup plain yogurt
> 3 tbsp extra virgin olive oil
> 1 tbsp white wine vinegar
> 1/3 cup flat-leaf parsley
> 1/2 cup walnuts


Bring the water to a boil. Crumble the stock cubes into it and reduce the heat.
Place the chicken in the broth and simmer 20 minutes until done.
Remove chicken from the broth with a slotted spoon and let cool slightly. Keep the broth at a boil.
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.
Boil the ribbons 3 minutes in the chicken broth. Drain and rinse under cold running water.
Cut the apple with skin into quarters, remove the core, and cut the flesh into pieces.
To make the dressing, whisk together the mustard, yogurt, oil and vinegar. Season with salt and pepper.
Mix the celery root and apple with the dressing and let sit for 10 minutes to absorb flavors.
Meanwhile, chop the parsley and the walnuts coarsely.
Use 2 forks to shred the chicken into bite-size pieces and add to the salad along with the parsley. Sprinkle with walnuts.

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