Chicken and Celery Mustard Salad
I like celery so I often make this simple salad. I used to add fresh cream and yoghurt, but now I just use milk. The colour goes nicely with the salad. If you want, you can add lemon or vinegar.
You can use thigh meat or breast meat (Keep the skin on if you like.)
If you don't like chicken, you can use thick pork slices in the same way.
If you want to be really extravagant, you could add fried shrimp. It makes a nice and colourful appetizer if you do so! Recipe by putimiko
Chicken and Celery Mustard Salad
I like celery so I often make this simple salad. I used to add fresh cream and yoghurt, but now I just use milk. The colour goes nicely with the salad. If you want, you can add lemon or vinegar.
You can use thigh meat or breast meat (Keep the skin on if you like.)
If you don't like chicken, you can use thick pork slices in the same way.
If you want to be really extravagant, you could add fried shrimp. It makes a nice and colourful appetizer if you do so! Recipe by putimiko
Cooking Instructions
- 1
Slice the meat into pieces of equal thickness, season with the salt and pepper and coat with the flour.
- 2
Put olive oil in a pan and fry the chicken until it's cooked through (I removed the skin this time, but heat the skin first if you decide to keep it on).
- 3
In the meantime, remove the long stringy fibers from the celery and cut it into bite-sized pieces. Cut the avocado into cubes and cut the cherry tomatoes in half.
- 4
Put the ingredients marked ◆ in a bowl, add everything except the avocado and tomatoes and toss. Finally, add the black pepper, avocado and tomato and mix quickly to finish.
- 5
If you put the avocado in last, it retains it's shape, but if you prefer it a bit mushy, break it up.
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