Chicken Salad with Celery
It gives plenty of protein and keeps you full thanks to the chicken, while celery and cucumbers make the salad fresher and more voluminous without extra carb load. The sour-cream dressing with lemon and dried garlic brings a mild creamy taste with a light savory edge.
Cut the boneless skinless chicken thigh (190 g) into pieces, season it with table salt (to taste) and black pepper (to taste). Heat the ghee (10 g) in a frying pan and cook the chicken for 6-7 minutes until fully done, then let it cool slightly.
Slice the cucumbers (220 g) thinly or dice them, finely chop the celery (50 g), and separate the romaine lettuce (120 g) into large leaves. For the dressing, mix the 30% sour cream (35 g), olive oil (5 g), lemon juice (5 g), dried garlic (1 g), and a little salt and pepper.
Combine the chicken, cucumbers, and celery with the dressing. Spoon the salad into the romaine leaves and serve at once while the leaves are still crisp.
If you have any questions about the recipe "Chicken Salad with Celery", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
We recommend reading
All articles
