Celery root peel and grate on a grater for Korean carrot.
I usually get 700 grams of grated root.
Add a tablespoon of salt and pour boiling water.
Leave for 20-30 minutes, then drain the water and carefully squeeze out the celery.
Boil the chicken breast in advance (I like to wrap it in foil and bake it in the oven, but it does not matter).
The cooled breast to disassemble the arms on a thin fiber (can be cut into thin strips, but dismantled for fiber - they taste - tested).
Mushrooms cut into medium-sized and fry until the liquid evaporates.
Bulgarian pepper cut into half rings.
Small onion (50 grams) cut into thin half-rings. Better to take a red onion, but I was not.
Any hard cheese to grate on a grater for Korean carrot.
Now it remains to mix all the cooled ingredients and season with mayonnaise, so it was not dry.