Salata de telina cu pui si nuci pecan este un preparat usor si savuros, perfect pentru o masa rapida si satioasa. Combinatia de pui fraged, telina crocanta si un dressing cremos, imbogatit cu iaurt grecesc, ricotta si mascarpone, ofera o textura delicata si un gust rafinat. Nucile pecan prajite si merisoarele aduc un plus de crocanta si un contrast placut de dulce-acrisor. Aceasta salata este ideala atat ca aperitiv, cat si ca fel principal, servita intr-o varianta inovativa, pe croissante proaspete sau pe felii de paine prajita.

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INGREDIENTE (pentru 2 portii)

• 1 pulpa de pui din supa
• 3 tije de telina apio
• 1 catel de usturoi
• 1 lingura iaurt grecesc
• 12 lingura ricotta
• 1 lingura mascarpone
• 2 linguri smantana dulce
• 1 lingura mustar
• 1 lingurita miere
• 2 linguri suc de lime
• 50 grame nuci pecan
• 30 grame merisoare
• Sare

Pentru aceasta salata, utilizam o pulpa de pui fiarta in supa aromata. Dupa ce o dezosam, o taiem in cubulete mici. Tulpina de telina apio este curatata si, la randul ei, taiata in cuburi fine.

Intr-un bol, pregatim un dressing cremos combinand iaurt, ricotta, mascarpone, smantana dulce, mustar, sare, usturoi zdrobit, suc de lime si miere. Amestecam energic pana obtinem o textura omogena, similara cu cea a maionezei. Turnam acest dressing peste pui si telina, integrand bine ingredientele.

Prajim usor nucile pecan pentru a le potenta aroma, apoi le maruntim grosier si le adaugam peste salata impreuna cu merisoarele deshidratate.

Salata de pui se serveste in croissante proaspete sau pe felii de paine prajita, pentru un rezultat savuros si rafinat.

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English version

Chicken and Apio Salad

Chicken and Apio Salad and pecan nuts is a light and flavorful dish, perfect for a quick and satisfying meal. The combination of tender chicken, crunchy celery, and a creamy dressing enriched with Greek yogurt, ricotta, and mascarpone offers a delicate texture and refined taste. The toasted pecan nuts and cranberries add an extra crunch and a pleasant sweet-tart contrast. This salad is ideal both as an appetizer and as a main course, served in an innovative way on fresh croissants or toasted bread slices.

INGREDIENTS (for 2 servings)

• 1 chicken leg from soup
• 3 stalks of celery (apio)
• 1 garlic clove
• 1 tablespoon Greek yogurt
• 1/2 tablespoon ricotta
• 1 tablespoon mascarpone
• 2 tablespoons sweet cream
• 1 tablespoon mustard
• 1 teaspoon honey
• 2 tablespoons lime juice
• 50 grams pecan nuts
• 30 grams cranberries
• Salt

For this salad, we use a chicken leg boiled in a flavorful soup. After deboning it, we cut it into small cubes. The celery stalks are cleaned and also cut into small cubes.

In a bowl, we prepare a creamy dressing by combining yogurt, ricotta, mascarpone, sweet cream, mustard, salt, crushed garlic, lime juice, and honey. We mix vigorously until we obtain a smooth texture, similar to mayonnaise. We pour this dressing over the chicken and celery, mixing the ingredients well.

We lightly toast the pecan nuts to enhance their flavor, then roughly chop them and add them to the salad along with the dried cranberries.

The chicken salad is served in fresh croissants or on toasted bread slices for a savory and refined result.

If you enjoyed the Chicken and Celery Salad recipe, I invite you to also try Gizzard Salad with Mayonnaise, Cauliflower Cream or Mushrooms with garlic mayonnaise.

ENJOY OUR RIDE!

• Ali Nazik
• Chef Murad Istanbul  
• Mic dejun mexican cu friptura de porc si curcan
• Deraliye Ottoman Cuisine Restaurant Istanbul
• Surf’n’turf cu sos Chimichurri