Grilled chicken breast with carrot, celery, and mayonnaise salad

Name: Grilled chicken breast with carrot, celery, and mayonnaise salad - Roza O.
Ingredients: 1 boneless chicken breast; 2 carrots; 2 pieces of celery without leaves; 2 tablespoons of mayonnaise; salt

Meat - Grilled chicken breast with carrot, celery, and mayonnaise salad by Roza O. - Recipia

I tried making grilled chicken breast with carrot and celery salad about two years ago when I was in a hurry to whip up something quick for my family and didn’t feel like dealing with complicated recipes. The first time, I added too much salt to the salad, and it became quite soggy. Then I noticed that if I grate the celery as finely as possible and let everything chill a bit before eating, it turns out even better. Now I often make this combination when I want something simple but still light and relatively healthy. I’ve also burnt the chicken breast on the grill before, but since then, I make sure not to leave it unattended and not to put it directly on too high a heat. From experience, it takes about 25 minutes, a maximum of 30 if I'm moving slowly. I usually prepare portions for two people, but it can easily be doubled if you have more guests. There’s nothing complicated about it, just have patience while grating the vegetables—that part can be a bit annoying, especially the celery. If you’re new to grilling, there’s no need to worry; it’s quite easy. Ingredients (for 2 people): 1 boneless chicken breast (400-450 g, that’s about what you find in stores) – the base, of course, for grilling 2 medium carrots – they add sweetness and color to the salad, and should be grated finely 2 smaller pieces of celery, without leaves (about 200 g total) – for that fresh, slightly tangy flavor 2 tablespoons mayonnaise (I use homemade, but store-bought is fine if you’re in a rush) – it binds and flavors the salad Salt – to taste, for both meat and vegetables 1. Wash the chicken breast well, then slice it thinly, about the thickness of a finger. You can pound it a bit, but not too hard, so it doesn’t become rubbery on the grill. Salt both sides—don’t add too much, as you can always adjust later. 2. Preheat the grill. If you’re using a stovetop grill, let it get nice and hot; don’t put the meat on until it’s heated, or it will stick and look unappetizing. I don’t put oil on the meat—it works better this way, and it doesn’t fry, resulting in juicier chicken. 3. While the grill heats up, peel the carrots and celery. My advice is to wash them after peeling, not before. Grate them using the fine side of the grater. The celery takes a bit more effort, but it’s important to have thin strips so it mixes well with the mayonnaise. 4. Place all the grated vegetables in a bowl. Sprinkle some salt, but not too much! About half a teaspoon at most for the entire salad. Mix well and let them sit for 2-3 minutes to release some juice—if you want, you can drain the liquid that accumulates; I sometimes leave it in, other times I drain it, depending on how juicy I want the salad. 5. Add the two tablespoons of mayonnaise and mix well. Taste and see if it needs more salt. If it seems too dry, you can add another half tablespoon of mayonnaise, but don’t overdo it, or it will become heavy. 6. On the heated grill, place the chicken slices and let them cook for about 3-4 minutes on each side until they have nice grill marks. Don’t poke them with a fork, as you’ll lose the juices. Don’t leave them too long, as they can dry out—chicken breast has a bad habit of toughening up if left on the heat too long. 7. Remove the meat and let it rest on a plate for 2-3 minutes before slicing or serving it next to the salad. In the meantime, you can quickly check the salad to see if you want to season it further. 8. Serve simply, with the chicken breast alongside the salad. If you have fresh herbs, you can sprinkle some parsley over the salad, but it’s not necessary. I make this recipe often because it’s quick, doesn’t require much effort, and, most importantly, you don’t dirty a ton of dishes. There’s not much that can go wrong with it. It’s great for when you’re in a rush or if you have guests for lunch and don’t want to spend half the day in the kitchen. Plus, it’s light—you won’t feel heavy after eating, and you don’t need hard-to-find ingredients. Just chicken, some root vegetables, mayonnaise, and you’re done. Tips: The most important thing is not to add too much salt to the vegetables at the beginning, as they will release water, making the salad watery and salty. Taste before adding more. Make sure the grill is hot but not at maximum heat, or you’ll burn the meat on the outside while it stays raw inside. If you’re using a cast iron grill, don’t press down on the meat with a spatula, as it will dry out. Use homemade mayonnaise if you have the time, as you have control over the taste and texture, plus it’s fresher. If the celery is old, it dries out and loses flavor—get the freshest one you can find, shiny on the outside, not wrinkled. If you’re feeling adventurous, you can add a splash of lemon juice to the salad for a pleasant acidity, but it’s not mandatory. Substitutions: You can also use turkey breast for a heartier option, or even boneless thighs if you want juicier meat. Mayonnaise can be swapped with Greek yogurt or light sour cream for those watching their diet, but the taste won’t be quite as rounded. For a gluten-free version, there’s nothing to remove, as it doesn’t contain gluten anyway. For vegans, replace the chicken breast with slices of grilled smoked tofu and the mayonnaise with a plant-based version (I’ve tried it; it’s not bad, but it doesn’t have quite the same classic taste, so you might need a bit of mustard in the vegan mayonnaise). Variations: If you add a bit of crushed garlic to the salad, it becomes even more interesting. Some people also add grated apple for extra freshness. That works too if you want to switch things up a bit. You can sprinkle pumpkin or sunflower seeds on top for a bit of crunch. Serving ideas: I like to eat the chicken breast and salad with a slice of toasted bread, simply, or, if I’m in the mood, I’ll throw everything into a large sandwich with a bit of lettuce. With a cold lemonade or a cold blonde beer, it’s even better, but water works too. It’s easy to include in a lunch menu, especially with a light soup beforehand, like a clear vegetable soup. Frequently asked questions: Why isn’t my chicken breast browning? It’s probably because the grill isn’t hot enough or the meat is too wet. Pat the chicken slices dry with paper towels before placing them on the grill and make sure the grill is really hot. Why does my salad turn out watery? Most often due to too much salt added too early. If you see it has released a lot of water, you can drain the liquid before adding the mayonnaise, but don’t let it sit too long with the salt. Which mayonnaise do you recommend? I quickly make one with egg and sunflower oil, sometimes adding a splash of mustard. If you’re not in the mood, buy a classic one from the store, but read the ingredients to avoid any suspicious additives. Can the salad be made without celery? Yes, but the taste won’t be the same. You can use just carrots, or add a bit of parsnip, but I wouldn’t recommend more than half a root, as it becomes too aromatic. Can it be prepared in advance? Yes, but salad left in the fridge for more than 8-10 hours becomes quite soft. You can cook the meat a few hours ahead, but warm it up gently in a pan afterward; otherwise, it dries out in the microwave. Nutritional values (approx. per serving): One serving, which is half the recipe, has about 350-400 kcal, depending on how generous you are with the mayonnaise. Of these, about 35 g are protein (thanks to the chicken breast), 20-25 g are carbohydrates (from the carrots and celery), and about 20 g are fats (mostly from the mayonnaise). It’s a pretty good combination for anyone wanting something filling but not too heavy. If you swap mayonnaise for yogurt, you significantly reduce the fat, and if you add more vegetables and less chicken, the calories go down too. For me, after this meal, I don’t feel the need for snacks, and I’m not starving two hours later. How to store and reheat: The salad will keep in the fridge for about a day, maximum two, but by the second day, it loses its crunchy texture and becomes soft. Store it in an airtight container. The chicken breast should also be kept in the fridge, in a container with a lid. To reheat, use a non-stick pan on low heat, covered with a lid, for 2-3 minutes on each side. Don’t microwave it; it turns rubbery. It’s better to eat the meat cold than to heat it poorly. You can use leftover chicken in sandwiches or salads; don’t throw it away if you cooked too much.

Grilled chicken breast with carrot, celery, and mayonnaise salad

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