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Chicken salad with crispy chicken skin and kale

The only problem with chicken salad is that it tastes unbelievably good, so you tend to run out a bit too quickly.

Ingredients

Chicken and celeriac
1 organic or free-range chicken, approx. 1.6 kg
2 tbsp olive oil
Approx. 300 g celeriac
2 tbsp olive oil
Sea salt and freshly ground pepper
Cream for chicken salad
2 1/2 dl crème fraîche (38%)
200 ml yoghurt (10% fat)
3 1/2 dl mayonnaise
3 tbsp coarse mustard
1½ tbsp honey
1/2 dl lemon juice
Sea salt and freshly ground pepper
Crispy chicken skin
The skin from the chicken
Sea salt
For serving
Kale
1–2 crisp apples
Lemon juice
Slices of sourdough bread
Perhaps a little chervil

See video guides here

Instructions

Chicken and celeriac

Preheat the oven to 200 degrees. Cut the chicken into breasts and thighs, brush them with oil and salt, and place them in a roasting tin. Roast the breasts for about 30 minutes and the thighs for about 50 minutes in the hot oven. Leave the chicken to cool, remove the skin (setting it aside), and shred the meat finely. Reduce the oven temperature to 150 degrees.

Peel the celeriac and cut it into 1/2 x 1/2 cm cubes. Heat a saucepan with olive oil and fry the celeriac briefly before adding salt and pepper. Fry the celeriac over a low heat until the small cubes are tender. Leave the celeriac to cool.

Cream for chicken salad

Mix all the ingredients for the dressing together well, then fold in the chicken and the fried celeriac. Season to taste with sea salt, freshly ground pepper and, if desired, a little extra lemon juice. Chill the chicken salad and leave it to stand for at least a couple of hours, or preferably overnight. Give it a stir before serving.

Crispy chicken skin
Preheat the oven to 160 degrees.
Lay the chicken skin flat on a baking tray lined with baking paper. Place another sheet of baking paper on top and place a baking tray on top of that to weigh down the chicken skin. Bake the chicken skin in the hot oven for approx. 30–35 minutes, until the pieces are golden and crispy – give them a little shake now and then, as the pieces of chicken skin along the edge usually cook first. Remove them, spread them out on kitchen paper and leave to cool. The crispy chicken skin tastes best on the day it is made, but it will keep for 2–3 days in an airtight container.
Serving

Slice your apple into thin slices and toss with a little lemon juice.

Heat a frying pan with a little olive oil and fry your slices of sourdough bread until golden on both sides. In the same pan, fry your kale until it has taken on a little colour and has some charred bits. When you think the kale is ready, sprinkle it with salt and a little lemon juice.

Place a generous amount of chicken salad on your fried bread, then top with your fried kale and apple slices. Chop or crumble your crispy chicken skin into a ‘crumble’ and sprinkle over the top to finish.