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.