Waldorf Salad | Fresh and Creamy American Classic

Cook the chicken in salted water until tender, then let it cool.

Clean the celery root and cut it into matchsticks about 3 mm thick and 5 cm long. Bring water to a boil in a pot, blanch the celery root in the hot water for 20 seconds, then immediately transfer it to ice water to stop the cooking process. Once cooled, drain thoroughly.

Cut the apple into strips similar in size to the celery root. Shred or cut the cooked chicken into small pieces, and roughly chop the walnuts.