Sesame Chicken and Celeriac Salad

Step away from the brick of ramen noodles and the iceberg and nobody will get hurt. This sesame chicken celery root salad is wilt-free and loaded with shredded (raw!) celeriac, so nary a scrap of iceberg was needed to make this as yumtastic as humanly possible. Boom. This salad is 100% lettuce free. And no lettuce means it makes a killer lunch tomorrow too.

Ingredients

· 2 large carrots, peeled

· 1 large celeriac, peeled

· 3 cups shredded cooked chicken breast

· 1/2 cup chopped fresh basil (preferably Thai basil), or cilantro

· 1 small clove garlic, peeled and grated with a Microplane, or finely minced

· 2 tablespoons white vinegar

· 2 tablespoons toasted sesame oil

· 1 tablespoon pure maple syrup, dark or amber (or agave)

· 1 tablespoon tamari or reduced-sodium soy sauce

· 2 teaspoons sesame seeds

· 1 1/2 teaspoon grated fresh ginger

· 1/2 teaspoon salt

· 1/4 teaspoon pepper

Instructions

1. Shred carrots and celeriac on a box grater or with the grating attachment of a food processor. Combine the carrots, celeriac, chicken, and basil in a large salad bowl.

2. Combine garlic, vinegar, sesame oil, maple syrup, tamari, sesame seeds, ginger, salt, and pepper in a jar and shake to combine.

3. Pour the dressing over the salad and toss to combine.

4. Divide among 4 large plates to serve.

How to cook Chicken

Bring 6 cups of water to a boil in a large saucepan. Add 1/2 teaspoon salt and stir to dissolve. Add 2 boneless skinless chicken breasts and return to a simmer over high heat. Reduce heat to medium-low to maintain a gentle simmer and cook, turning occasionally to make sure it cooks evenly, until the chicken is cooked through, 15 to 17 minutes. Transfer the chicken to a cutting board to cool, at least 20 minutes before shredding.

Serving Size: 4 servings

Calories per serving: 326

Fat per serving: 12 g

Saturated fat per serving: 2 g

Carbs per serving: 21 g

Protein per serving: 32 g

Fiber per serving: 3 g

Sugar per serving: 9 g

Sodium per serving: 712 mg