Chicken Salad with Apple, Quinoa & Fennel
By Yankee Magazine|Sep 24 2010|
A light yet satisfying dish: A three-pound bird should yield plenty of meat, while the apple and fennel add declicate crunch.
Yield
8 servings
Total Time
20 minutes
Ingredients
5 scallions, white and green parts, finely chopped
1 small fennel bulb, core removed and thinly sliced
1 Granny Smith or other firm tart apple, peeled and cored, thinly sliced
2 cups cooked quinoa (or substitute wheat berries, farro, or brown rice)
Roasted-chicken meat, roughly chopped
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
Freshly ground black pepper
Instructions
In a large mixing bowl, combine ingredients through parsley, and toss well to coat. Season to taste with salt and pepper.
