Chicken and Celery Salad
The classic way to use up a cooked bird: diced chicken marinated briefly in vinaigrette, then folded with ice-cold celery and a spoonful of mayonnaise just before it goes to the table.
Ingredients
- cooked chicken — 400 g
- celery stalks — 4 pcs
- olive oil — 3 tbsp
- white wine vinegar — 1 tbsp
- mayonnaise — 4 tbsp
- salt — 0.5 tsp
- black pepper — 1 pinch
- capers — 1 tbsp
Instructions
- Cut the chicken into 1 cm dice and turn it in the oil, vinegar, salt and pepper.
- Leave it to sit for 15 minutes so the meat takes up the dressing.
- Meanwhile, wash the celery, pull off any strings and cut it into small pieces.
- Drop the celery into ice water for ten minutes to crisp it, then drain and dry it well.
- Fold the celery through the chicken with the mayonnaise only just before serving, or the celery will weep.
- Pile onto a dish and scatter the capers over the top.