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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.

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Rate this recipe 4/5 (4 Votes)


  • 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


Adapted from


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.


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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