By Pete Evans
Serves: 4
Preparation Time: 10 minutes
Cooking Time: NA
Ingredients:
6 wide celery stalks, trimmed
300 g chicken thighs, finely chopped or shredded
½ red onion, finely chopped
4 tbsp Mayonnaise
1 ½ tbsp lemon juice
1 tbsp finely chopped chervil leaves (plus extra for garnish)
1 tsp finely chopped tarragon leaves
1 tbsp finely chopped parsley leaves
1 tsp finely grated lemon zest
Sea salt and ground pepper
Method:
1. Using a vegetable peeler, peel the rounded part of the celery stalks so they sit flat, then cut them into 4-cm lengths.
2. To make the chicken salad, place the ingredients in a bowl and mix until combined.
3. Season the chicken with salt and pepper to taste. Add more lemon juice if desired.
4. Spoon the chicken salad into the celery boats, place on a platter and garnish with a few extra chervil leaves.
