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Chicken Salad with Apple, Quinoa & Fennel

by

Total Time: 20

Yield: 8 servings

A light yet satisfying dish: A three-pound bird should yield plenty of meat, while the apple and fennel add declicate crunch.

Ingredients:

  • 5 scallions, white and green parts, finely chopped
  • 1 small fennel bulb, core removed and thinly sliced
  • 1 Granny Smith or other firm tart apple, peeled and cored, thinly sliced
  • 2 cups cooked quinoa (or substitute wheat berries, farro, or brown rice)
  • Roasted-chicken meat, roughly chopped
  • 1 cup toasted pine nuts
  • 3 tablespoons fresh lemon juice
  • 4 tablespoons extra-virgin olive oil
  • 1/3 cup flat-leaf parsley
  • Kosher or sea salt
  • Freshly ground black pepper

Instructions:

In a large mixing bowl, combine ingredients through parsley, and toss well to coat. Season to taste with salt and pepper.
Updated Friday, September 24th, 2010
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