Chicken-Zucchini Salad

Very good. Not a big fan of the licorice type taste of fennel or fennel seeds but it was really good in this recipe.

Photo by Jennifer H.
Adapted from bhg.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bhg.com

Ingredients

  • 3

    cups shredded cooked chicken (1 pound)

  • 1

    stalk celery, chopped (1/2 cup)

  • 1

    zucchini or yellow summer squash, chopped (11/4 cups)

  • 1

    small fennel or kohlrabi bulb, trimmed, chopped (1 1/4 cups)

  • 4

    medium green onions, sliced (1/2 cup)

  • 1

    medium carrot, chopped (1/2 cup)

  • 2

    tablespoons snipped dried apricots (optional)

  • Herbed Mustard Mayonnaise

  • Salad greens, torn

  • Orange slices

  • HERBED MUSTARD MAYONNAISE:

  • 2/3

    cup fat-free or reduced-fat mayonnaise (paleo mayo)

  • 1

    teaspoon finely shredded lemon peel

  • 4

    teaspoons Dijon-style mustard

  • 1

    tablespoon lemon juice

  • 1

    tablespoon snipped fresh dill

  • 1

    tablespoon orange juice concentrate

  • 1/4

    teaspoon pepper

Directions

1. Combine chicken, celery, zucchini, fennel or kohlrabi, green onion, carrot, and apricots, if using, in a large bowl. Stir in Herbed Mustard Mayonnaise till evenly coated. Cover and refrigerate for 4 to 24 hours. 2. To serve, line six to eight plates with salad greens. Stir chicken mixture; season to taste with salt and pepper and place atop greens. Garnish with orange slices. HERBED MUSTARD MAYONNAISE: Combine mayonnaise, lemon peel, mustard, lemon juice, fresh dill or tarragon, orange juice concentrate, and pepper. Makes about 3/4 cup.

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