Chicken Salad with Apple, Quinoa & Fennel
From Best New England Recipes
Cornmeal, Rice, Grains Recipes | Poultry Recipes | Salads Recipes
Preparation Time: 20 minutes
Start to Finish Time: 20 minutes
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.
- 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
In a large mixing bowl, combine ingredients through parsley, and toss well to coat. Season to taste with salt and pepper.
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