Chicken, celery, and radish salad

  • Preparation Time20 mins
  • Cooking Time15 mins
  • Serves6
  • DifficultyEasy

For the topping

125ml natural yoghurt
1 tbsp mayonnaise
4 tbsp prepared horseradish

For the salad

2 boneless skinless chicken breast halves (about 450g)
125ml dry vermouth
1/2 head garlic, halved crosswise
2 tsp salt
1 sprig fresh rosemary
1 bay leaf
1 tsp red pepper flakes
2 ribs celery, with some leaves, thinly sliced (about 225g)
1/2 medium bunch radishes, thinly sliced

For the dressing

1 tsp Dijon mustard
Finely grated zest of 1 lemon
Juice of 1 lemon
Freshly ground black peper
3 tbsp extra-virgin olive oil
1) Drain the yoghurt in a paper towel-lined strainer set over a bowl, until thick, about 1 hour. Discard the watery liquid. Whisk the horseradish and mayonnaise into the thickened yoghurt.

2) Put the chicken in a saucepan along with the vermouth, garlic, salt, rosemary, bay leaf, red pepper flakes, and water to cover. Bring just to a boil then reduce to a simmer. Cook covered, just until firm, about 10 minutes. Pull pan off of the heat, and allow the chicken to cool in the poaching liquid. When chicken is cool, shred into bite-size pieces.

3) Whisk the mustard, lemon zest and juice, salt, and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Toss the chicken, celery, and radishes, in the dressing. Season with salt and pepper, to taste. Drizzle with some of the horseradish cream.

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