Tangy Chicken Salad With Celery 3 Ways 6.000

Michael Temchine for The Washington Post

Mar 5, 2008

The best elements of a French remoulade made with celery root and old-fashioned chicken salad come together in this dish, with a tangy dressing that adds extra punch. The salad is great on its own, but it is especially good served on pumpernickel bread. For best flavor, make the salad and refrigerate for a few hours before serving.

The salad can be refrigerated in an airtight container for up to 3 days.

Servings: 6 - 8

Yield: Makes about 6 cups, or 6 to 8 servings

  • 1 1/2 pounds boneless, skinless chicken breast, cooked then cut or shredded into bite-size pieces
  • 2 to 3 ribs green celery, each cut in half lengthwise, then cut into 1/4-inch-thick pieces (1 cup)
  • 4 ounces (about 1/2 small) celery root (celeriac), peeled and cut into pieces the same size as the celery (1 cup)
  • 1/3 cup low-fat or regular sour cream (do not use nonfat)
  • 2/3 cup low-fat or regular mayonnaise (do not use nonfat)
  • 1 teaspoon Dijon-style mustard
  • 1/4 teaspoon celery seed, or to taste
  • 1/2 teaspoon salt, or to taste
  • Freshly ground black pepper
  • Finely grated zest of 1 medium lemon


Combine the chicken, celery and celery root in a large mixing bowl. Set aside.

Combine the sour cream, mayonnaise, mustard, celery seed, salt, pepper to taste and the lemon zest in a separate medium bowl; mix well.

Add the dressing to the chicken and vegetables and toss until well combined. Refrigerate until ready to serve.

Rate it

Recipe Source

From In Season columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.