Citrus Chicken with Warm Celeriac Salad and Lemon Mayonnaise

Citrus Chicken with Warm Celeriac Salad and Lemon Mayonnaise

Ready in 20 minutes Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, June 18, 2017.

Fish and citrus compliment each other perfectly.


Ingredients

WARM CELERIAC SALAD

  • 300g potatoes, diced 1cm
  • ¼ celeriac
  • ¼ cabbage
  • ½ apple
  • ½ red onion
  • 1 teaspoon yellow mustard seeds
  • 1 tablespoon red wine vinegar
  • 1½ tablespoons chopped parsley leaves

CITRUS CHICKEN

  • 300g chicken breast
  • Zest and juice of ½ lemon

LEMON MAYONNAISE

  • 1-2 tablespoons mayonnaise
  • Juice of ½ lemon

TO SERVE

  • 1 tablespoon crispy shallots

Steps

  1. a small pot of salted water to the boil.
  2. Cook potatoes in pot of boiling water for 10-12 minutes, until firm but cooked. Drain well. While potatoes cook, pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks.
  3. Place chicken in a small bowl with lemon zest and juice, drizzle with olive oil and season with salt and pepper. Toss to combine and leave to marinate for at least 5 minutes.
  4. While chicken marinates, prepare veggies. Peel celeriac. Then cut into thin matchsticks; very thinly slice cabbage until you have 1 cup worth; remove core from apple (discard core) and thinly slice; thinly slice onion. Set all aside separately. Heat a drizzle of oil in a medium fry-pan on medium heat.
  5. Add onion and mustard seeds and cook for 1-2 minutes, until fragrant. Add celeriac and cabbage and cook for 2-3 minutes, stirring occasionally, until starting to wilt. Add cooked potato and all remaining warm celeriac salad ingredients and toss until combined and warmed through. Remove from pan and set aside.
  6. Carefully wipe pan clean and return to medium heat with a drizzle of oil. Remove chicken from marinade and cook for about 2 minutes each side (depending on thickness), or until cooked through and golden. Set aside, covered, to rest. Combine all lemon mayonnaise ingredients in a small bowl.
  7. divide citrus chicken and warm celeriac salad between plates. Dollop with lemon mayonnaise and sprinkle over crispy shallots.

Nutritional Information

Energy 1977 kj
473 kcal
Protein 39.5g
Carbohydrate 33.9g
Fat 18.7g