Chicken-Zucchini Salad

By JenHall

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

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.