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Chicken Salad with Apple, Celery Root and Fennel

Chicken Salad with Apple, Celery Root and Fennel

Tender chicken meets a refreshing blend of apple, celery root, and fennel, plus toasty hazelnuts for crunch.

  • Makes
    4 servings
  • Cook Time
    20 minutes
  • Rating

Céléri rémoulade is a classic French slaw-like salad made with celery root and mayonnaise. We built on that and turned it into this bright, fresh chicken salad. The celery root is prepared two ways: Half is cut into matchsticks, half is shredded on the large holes of a box grater. The combination heightens the salad's textural and visual appeal. You could poach and shred chicken breasts for this recipe, or you can simply shred the meat of a store-bought rotisserie chicken. Serve the salad on a bed of arugula.

Tip

Don’t peel the apple; the skin adds a touch of color. Also, don't use a sweet apple; the tartness of a Granny Smith perks up the other flavors.

Ingredients
  • ½

    cup mayonnaise

  • ¼

    cup whole-grain mustard

  • ¼

    cup drained capers, roughly chopped, plus 1 tablespoon caper brine

  • 2

    tablespoons lemon juice

  • Kosher salt and ground black pepper

  • 3

    cups shredded cooked chicken

  • 5

    ounces peeled celery root, half cut into 1-inch matchsticks, half shredded on the large holes of a box grater

  • 1

    Granny Smith apple, cored and cut into 1-inch-long matchsticks

  • 1

    small fennel bulb, trimmed, halved and thinly sliced

  • ½

    cup packed fresh flat-leaf parsley leaves, roughly chopped

  • ¾

    cup walnuts or hazelnuts, toasted and chopped

In a large bowl, stir together the mayonnaise, mustard, capers and brine, lemon juice and ½ teaspoon pepper. Add the chicken, all of the celery root, apple, fennel, parsley and nuts. Fold with a rubber spatula until well combined. Taste and season with salt and pepper.

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