My Recipe Box

Mediterranean Chicken Salad with Fennel, Raisins & Pine Nuts

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Yields about 1-2/3 cups

  • by from Fine Cooking
    Issue 79

This salad is good as an appetizer served on toasted sliced baguette, or in sandwiches on ciabatta or baguette segments. It will serve two to three as a sandwich filling, but it can easily be doubled if you have more leftover chicken. You can substitute any leftover grilled or roasted chicken or a store-bought rotisserie bird.

For the dressing:
  • 1/2 small clove garlic, mashed to a paste with a pinch of kosher salt
  • 3 Tbs. mayonnaise
  • 1 Tbs. olive oil
  • 1 Tbs. fresh lemon juice, more as needed
  • Pinch cayenne
For the salad:
  • 1 cup chopped or shredded leftover Butterflied Chicken Dijon 
  • 1/3 cup small-diced fresh fennel
  • 3 Tbs. chopped sweet onion, such as Vidalia
  • 2 Tbs. toasted pine nuts
  • 2 Tbs. golden raisins
  • 2 Tbs. chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground pepper, to taste

In a small bowl, combine the garlic, mayonnaise, olive oil, 1 Tbs. lemon juice, and cayenne; mix well. In a medium bowl, combine the chicken, fennel, onion, pine nuts, golden raisins and parsley. Add the dressing and gently fold all ingredients together. Season to taste with salt and pepper.

Refrigerate for one hour before serving to allow the flavors to melt. Before serving, adjust the salt, pepper, and lemon juice to taste.

nutrition information (per serving):
Size : per 1/4 cup without bread; Calories (kcal): 170; Fat (g): fat g 14; Fat Calories (kcal): 120; Saturated Fat (g): sat fat g 3; Protein (g): protein g 8; Monounsaturated Fat (g): 5; Carbohydrates (g): carbs g 4; Polyunsaturated Fat (g): 4.5; Sodium (mg): sodium mg 290; Cholesterol (mg): cholesterol mg 30; Fiber (g): fiber g 1;

Photo: Scott Phillips

Absolutely delicious. I served as an open-faced sandwich on ciabatta bread w/ red lettuce.

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