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Crunchy Chicken Salad

by in Sep 2009

Total Time: 30

Yield: 8 servings

This recipe works as a salad on its own or as a filling for a wrap sandwich.


Click here for video: Last-minute Labor Day dishes

Ingredients:

  • 5 scallions, white and greenparts, finely chopped
  • 1 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.
Updated Tuesday, August 18th, 2009
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One Response to Crunchy Chicken Salad

  1. Anonymous January 22, 2012 at 9:12 am #

    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.

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