Chicken salad with kidney beans and celeriac
Chicken salad with kidney beans and celeriac is a dish I prepared last weekend for my father-in-law’s name day. As my family does not like mayonnaise, whenever I make salads for them, I season it yoghurt or cream, which is also how I seasoned this salad.
The base of the salad is cooked chicken meat, which I combined with a lot of canned vegetables. In addition to the kidney beans, I also added sweetcorn and canned celeriac. When it comes to fresh vegetables, I went for green peppers and green onions. There is also grated cheese in the salad. This chicken salad is a bit spicy as I added a little cayenne pepper to the yoghurt and cream sauce. If you are looking for an idea for a party salad, I recommend the following recipe for a chicken salad with kidney beans and celeriac.
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Ingredients for chicken salad with kidney beans and celeriac.
- 1 kg chicken breast
- 2 tablespoons of oil
- 1 big green bell pepper
- 2 teaspoons of salt
- 1 teaspoon of dried oregano
- 240 g canned kidney beans (a can 400 g)
- 170 g canned shredded celeriac (a can 320 g)
- 285 g canned sweetcorn (a can 340 g)
- big bunch of green onion
- 250 g grated cheese
- a pinch of cayenne pepper
- 300 g natural yoghurt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of sweet paprika powder
- 3 tablespoons of sour cream
How to make chicken salad with kidney beans and celeriac.
Clean the chicken breasts, rinse them under running water, dry them then cut them into medium-sized cubes. Pour oil into a frying pan, arrange the chicken breasts and fry over a medium heat until the meat becomes soft and the water evaporates completely. At the end of frying, add the oregano and one teaspoon of salt. Allow the fried meat to cool down.
Pour the brine from the sweetcorn, celeriac and kidney beans. Put the cooled chicken meat, grated cheese, sweetcorn, shredded celeriac, kidney beans, green pepper cut into strips and finely chopped green onions into a bowl. Combine the yoghurt with cream, pepper, cayenne pepper, sweet paprika and one teaspoon of salt in a cup. Pour the sauce from a cup over the ingredients in the bowl, mix thoroughly, then put the salad in the fridge for about an hour before serving.
Good to know when making chicken salad with kidney beans and celeriac.
After pouring the brine out from the beans, I additionally pour some cold water over them and put them in a colander to dry.
You can replace the cayenne pepper with ground hot paprika.
Do you like salads with chicken? If so, try our recipe for Baked chicken salad.
