Crunchy Chicken Salad
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Total Time: 30
Yield: 8 servings
This recipe works as a salad on its own or as a filling for a wrap sandwich.
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Ingredients:
5 scallions, white and greenparts, finely chopped1 small fennel bulb, core removed, very thinly sliced
1 'Granny Smith' (or other firm, tart apple), peeled and cored, thinly sliced
2 cups cooked quinoa (or substitute wheatberries, farro, or brown rice)
Meat from 1 whole roasted chicken, roughly chopped, about 3 pounds
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 and freshly ground black pepper
Instructions:
In a large mixing bowl, combine ingredients and toss well to coat. Season with salt and pepper to taste.Browse Similar Recipes
- By Category: Poultry, Salads
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- By Course: Lunch, Side Dishes
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Outstanding! Made twice already using Basmati rice. Pine nuts add a nice bit of crunch but if there are any leftovers they will get soggy. Easy fix: sprinkle on individual servings before eating and for a huge savings swap out the pine nuts with toasted sunflower seeds. Just as tasty & much more affordable.