Apple, fennel add crunch to creamy chicken salad

Pairing the subtle sweetness of fennel and bitter greens was suggested in this blog’s previous post and my most recent podcast.

Although prepared as a meatless side dish, the salad I mentioned is delicious as a main course topped with roasted or poached chicken, even salmon or tuna. With leftover Thanksgiving turkey on the horizon,  it’s even more likely to factor into the week’s meal plans.

Combining many of the same flavors and punched up with some fresh herbs is this take on chicken salad. Finely chopping the ingredients and folding into mayonnaise makes for a delicious sandwich filling or topping for crackers, crudité or salad greens. Substitute bite-sized pieces of the holiday bird for the rotisserie chicken in the coming week.

Tribune News Service photo

Apple-Fennel Chicken Salad

1/2 apple, finely chopped

1/2 fennel bulb, finely chopped

1/2 small shallot, finely chopped

8 ounces poached, roasted or rotisserie chicken, torn into bite-size pieces

3 tablespoons mayonnaise

1 tablespoon finely chopped fresh chives

1 tablespoon finely chopped fresh tarragon

2 teaspoons finely grated lemon zest

1 tablespoon fresh lemon juice, plus more if needed

Kosher salt, to taste

Black pepper, to taste

In a medium bowl, using a fork, mix the apple, fennel, shallot, chicken, mayonnaise, chives, tarragon, lemon zest and juice until well-combined. Season with the salt, pepper and more lemon juice, if desired.

Makes 4 servings.

Recipe adapted by Tribune News Service from

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