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Chicken-Zucchini Salad

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

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Rate this recipe 4/5 (4 Votes)

Ingredients

  • HERBED MUSTARD MAYONNAISE:
  • 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
  • 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

Details

Adapted from bhg.com

Preparation

Step 1


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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