Bart's Recipes
Rinse the celery stalks and cut them into thin slices. Roughly chop the pecans with a sturdy knife. Place the celery and nuts together in a large mixing bowl so they are ready for further preparation.
Rub the organic chicken fillet all over with the pinch of turmeric. Heat a skillet over the stovetop and fry the chicken fillet on both sides over medium-high heat until golden brown and fully cooked. Remove the chicken from the pan and let the meat rest for a few minutes on a cutting board.
Cut the cooked chicken fillet into small, bite-sized pieces. Add the chicken pieces to the bowl with the celery and pecans. Add the sugar-free mayonnaise and stir everything thoroughly together until a cohesive and creamy mixture forms.
Season the chicken salad with the Celtic sea salt and some black pepper. Toss everything one final time and serve the salad immediately in a bowl, or cover it to serve cold later.
