Chicken and Celery Mustard Salad

Chicken and Celery Mustard Salad

For celery lovers!
A tasty salad with a crunchy texture, aromatic chicken, and creamy sauce with a touch of mustard and avocado.

Ingredients: 2-3 servings

Chicken (breast, thigh)
1/2 slice (around 100g)
1 large stalk (100g)
Cherry tomatoes
1 tablespoon
2 teaspoons
◆Grainy mustard
1 1/2 teaspoons
1/2 teaspoon
◆Lemon juice or wine vinegar
1/2 teaspoon
◆Garlic (grated)
1/2 - 1 clove
◆Soup stock granules
a pinch
Salt and pepper, black pepper, flour
to taste


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.

Story Behind this Recipe

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.