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 DijonÂ
- 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.
Ingredient Spotlight
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IN THIS RECIPEFennel
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IN THIS RECIPERaisins
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FEATUREDShishito Peppers
Reviews
Rate or Review
Reviews (1 review)
-
TheHandThatRocksTheLadle | 08/25/2012Absolutely delicious. I served as an open-faced sandwich on ciabatta bread w/ red lettuce.
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