Chicken Curry Salad

That’s one of my favourite salads and perfect alternative for traditional curry. Easy to make and definitely lighter version that traditional carb salad. I used to add to this salad various types of pasta- farfalle, penne or parboiled rise but I found grated celery root as much healthier option. Sometimes I add half and half grated celery and rise.

Ingredients:
2 cups of grated raw celery root
2 cups of cubed chicken thighs without skin and bones (1,5 cm cubes)
1 can of sweet corn ( drained)
1 cup of canned cubed pineapple (1,5cm cubes)
3/4 cup of Greek yoghurt
2 tbsp of mayonnaise
5 tbsp of curry powder
1 tbsp of black pepper (or more if you like spicy version)
1 cup of parboiled rise (optional)

1. Roast chicken thighs on the non-stick pan with 1 tbsp of curry powder and put it cool place to cool down. It can be warm during combining with other ingredients.
2. Place chicken in large bowl and mix it well with other ingredients.


Important!
I would recommend to wait until last possible moment before preparation to grate celery because this vegetable gets brown. You don’t need to worry that celery will turn dark in the salad. Mayo and yoghurt contains acid preventing from oxidation reaction

Husband rate: version with celery 6/10 – (he just doesn’t like this ingredient) version with rise - 9/10