Saturday, September 5, 2009

Crunchy Chicken Salad

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.


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.

Recipe: Annie B. Copps, Yankee Magazine
Photo: Steven Vote

No comments:

Post a Comment


Related Posts with Thumbnails