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.
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):
per 1/4 cup without bread;
sat fat g
Photo: Scott Phillips