Tangy Chicken Salad With Celery 3 Ways

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Washington Post


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1 1/2 pounds boneless, skinless chicken breast, cooked then cut or shredded into bite-size pieces

2 to 3 ribs green celery, each cut in half lengthwise, then cut into 1/4-inch-thick pieces (1 cup)

4 ounces (about 1/2 small) celery root (celeriac), peeled and cut into pieces the same size as the celery (1 cup)

1/3 cup low-fat or regular sour cream (do not use nonfat)

2/3 cup low-fat or regular mayonnaise (do not use nonfat)

1 teaspoon Dijon-style mustard

1/4 teaspoon celery seed, or to taste

1/2 teaspoon salt, or to taste

Freshly ground black pepper

Finely grated zest of 1 medium lemon

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