Crunchy Chicken Salad

From Yankee Magazine — September 2009

Salads Recipes | Poultry Recipes

Preparation Time: 30 minutes

Start to Finish Time: 30 minutes

Yield: 8 servings

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

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• 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

In a large mixing bowl, combine ingredients and toss well to coat. Season with salt and pepper to taste.

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