Yesterday I made a whole chicken in the oven, and no one wanted the breast, as usual. So I put it in a food container, and today I used it to make this wonderful salad with celery mayonnaise. This mayonnaise has the consistency and color of regular mayonnaise, but is light and much more digestible, because the main ingredients are boiled celery and full-fat coconut milk, not egg and lots of vegetable oil. I adjusted the taste from spices and dry yeast flakes. It turned out a treat!
Ingredients
For the salad:
- 300 grams of boiled chicken breast, baked in the oven or on the grill
- 2 handfuls of broccoli florets
- 2-3 green onions
- 3-4 pickled cucumbers
- 3-4 sprigs of dill
- 3-4 sprigs of parsley
For the mayonnaise:
- 230 grams of celery
- 120 grams of fat coconut milk
- A teaspoon of salt
- 2 tablespoons of nutritive dry yeast flakes
- ½ teaspoon of pepper
- A teaspoon of turmeric
- 3-4 tablespoons of lemon juice
- 2 cloves of garlic
Recipe Method
Clean the celery, cut it into large pieces and put it to boil. When the fork goes into it, add the broccoli florets, leave for another minute and turn off the heat. Drain the water and leave the celery and broccoli in the colander to cool and drain well.
Meanwhile, cut the chicken breast into bite-size pieces, the cucumbers into cubes and the greens as small as possible. Cut the broccoli into small pieces too. It is not fully cooked, it has remained al dente.
To make celery mayonnaise, put all the ingredients in a blender and mix until you get the known consistency.
We put everything together and serve. These quantities yielded two generous servings.
