© Todd Porter & Diane Cu
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4

Shaved fennel and sweet apple brighten up this healthy chicken salad. Be sure to allow enough time for the salad to fully chill so that all the flavors mingle together. Slideshow: Make-Ahead Picnic Salad Recipes

How to Make It

Step 1    Poach the Chicken

Rinse off the chicken breasts. Fill a medium stockpot with water and add the herbs, bay leaf, garlic, salt and peppercorns. Bring the water to a boil and add the chicken breasts.

Step 2    Poach the Chicken

Return the water to a boil and then lower heat to medium. Simmer for 5 minutes. Remove the pot from the heat, cover with a lid and keep the chicken in the hot water for another 15 to 20 minutes or until cooked through.

Step 3    Poach the Chicken

Remove the chicken from the water and shred. Set aside to cool.

Step 4    Make the Salad

In a large bowl, combine the fennel, apple and chicken. Set aside.

Step 5    Make the Salad

In another bowl, whisk together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, garlic, brown sugar and season with salt and pepper.

Step 6    Make the Salad

Pour the dressing over the salad ingredients and toss to coat. Chill and serve topped with the Parmigiano-Reggiano.

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