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  1. Sesame Chicken Celery Root Salad Serves 4 2 large carrots, peeled 1 large celery root, peeled (about 1 pound to 1 1/4 pounds) 3 cups shredded cooked chicken breast (see Recipe Note) 1/2 cup chopped fresh basil (preferably Thai basil), or cilantro 1 small clove garlic, peeled and grated with a Microplane, or finely minced 2 tablespoons white vinegar 2 tablespoons toasted sesame oil 1 tablespoon dark pure maple syrup (or agave) 1 tablespoon reduced-sodium tamari (or reduced-sodium soy sauce if not gluten-free) 2 teaspoons sesame seeds 1 1/2 teaspoon grated fresh ginger root 1/2 teaspoon salt 1/4 teaspoon pepper Shred carrots and celery root on a box grater or with the grating attachment of a food processor. Combine the carrots, celery root, chicken, and basil in a large salad bowl. Combine garlic, vinegar, sesame oil, maple syrup, tamari, sesame seeds, ginger, salt, and pepper in a jar and shake to combine. Pour the dressing over the salad and toss to combine. Divide among 4 large plates to serve. Recipe Notes To cook chicken: Bring 6 cups of water to a boil in a large saucepan. Add 1/2 teaspoon salt and stir to dissolve. Add 2 boneless skinless chicken breasts and return to a simmer over high heat. Reduce heat to medium-low to maintain a gentle simmer and cook, turning occasionally to make sure it cooks evenly, until the chicken is cooked through, 15 to 17 minutes. Transfer the chicken to a cutting board to cool, at least 20 minutes before shredding. http://ow.ly/YaC07
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