Saturday, June 2, 2012

Fennel Chicken Salad

If you want something healthy, fresh and super simple, this is an easy summer salad using fennel for a twist and texture and fresh herbs for flavor. Gour-maybe? caveat: this is not really a "man" salad - most men aren't just dying for some chicken salad and herbed greens. But your girlfriends will love it, so enjoy it with them. It's great on mixed greens (pictured - I buy the mixed greens with herbs blend) or in a sandwich - a toasted cranberry bread would be amazing). Fennel is a one of my favorite vegetables because it tastes amazing raw or cooked. Raw it's crunchy, sweet with a hint of licorice. Cooked it's mellow, and complex. It may look a little "alien like" with it's green frizzy stalks (fronds) and white bulb; but it adds an unexpected gourmet flavor and makes plain old chicken salad a little more exciting, so there. Don't be afraid to try it, you'll be glad you did.

Fennel Chicken Salad (serves 2)
You will need:
  • 1 1/2 lbs broiled chicken, chilled and cubed (about 1/2 dice)
  • 1 small fennel bulb, cored and diced into 1/4 inch dice (about 1/2 C)
  • 1 small yellow onion, diced into about 1/4 inch dice (about 1/2 C)
  • 1 shallot, minced (about 2T)
  • 4 T mayonnaise (or your favorite mayo sub - although you're on your own at that point!)
  • 2 T minced chives
  • 1 T minced dill
  • 2 T minced tarragon leaves
  • 1 T lemon juice
  • 1 tsp lemon zest
  • 1 tsp kosher salt
  • 1 tsp black pepper
Get ready for easy! Once you have chopped and prepped all the components combine them in a medium bowl. Stir. Marvel at the fact that you've just made a delicious meal in about 5 minutes. Let sit for about 2-4 hours for flavors to meld, but you can eat it immediately if you are very hungry. Who am I to judge?!

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