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Recipe

Mediterranean Chicken Salad with Fennel, Raisins & Pine Nuts

By Allison Ehri Kreitler Fine Cooking Issue 79
Scott Phillips

Yield: Yields about 1-2/3 cups

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.

Ingredients

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

Nutritional Information

  • Nutritional Sample Size per 1/4 cup without bread
  • Calories (kcal) : 170
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 4.5
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 30
  • Sodium (mg): 290
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Protein (g): 8

Preparation

  • 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.
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Reviews (1 review)

  • TheHandThatRocksTheLadle | 08/25/2012

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

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