Best Chicken Salad With Fennel Spice Recipes

CHICKEN SALAD WITH FENNEL, DAIKON AND SCALLIONS

Chicken Salad With Fennel, Daikon and Scallions image

Provided by Marian Burros

Time 20m

Yield 3 servings

Number Of Ingredients 18

Ingredients

1 1/2 pounds skinless boneless chicken breasts or 4 cups cooked skinless boneless chicken
1 cup white wine
1 cup no-salt-added chicken stock
1 medium fennel bulb, to yield 1 cup thinly sliced
1 long daikon radish or turnip, to yield 1 1/2 cups thinly sliced
1 8-ounce red pepper, to yield 1 cup thinly sliced
1 large bunch scallions, to yield 1 cup sliced
4 tablespoons low-fat mayonnaise
6 tablespoons nonfat yogurt
2 tablespoons raspberry or cider vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon green peppercorn or Dijon mustard
2 teaspoons sugar
2 teaspoons lime juice
1/2 teaspoon five-spice powder
1/2 teaspoon ground white pepper
1 large clove garlic
Fresh ginger, to yield 2 teaspoons coarsely grated

Steps:

Simmer the chicken breasts in white wine and chicken stock until they are cooked, about 15 minutes.
Wash and trim the fennel. Wash and peel the radish. Wash, trim and seed the red pepper. Using the slicing blade of a food processor, slice the fennel, radish and pepper.
Wash, trim and chop scallions.
In a large bowl, mix mayonnaise, yogurt, vinegar, soy, mustard, sugar, lime juice, five-spice powder and pepper.
Mince the garlic, grate the ginger and add them to the dressing with the vegetables.
Drain cooked chicken, cut into cubes and stir into dressing.

Nutrition Facts : @context http, Calories 549, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 6 grams, Protein 59 grams, SaturatedFat 3 grams, Sodium 807 milligrams, Sugar 17 grams, TransFat 0 grams

CHICKEN AND FENNEL SALAD SANDWICHES

Chicken and Fennel Salad Sandwiches image

Provided by Maggie Ruggiero

Categories Salad Chicken Citrus Herb Vegetable Roast Yogurt Lunch Fennel Summer Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free

Yield Makes 12 servings

Number Of Ingredients 18

Ingredients

For chickens
3 whole chickens
4 teaspoons salt
3/4 teaspoon black pepper
1/2 stick (1/4 cup) unsalted butter, softened
For dressing and sandwiches
1 1/4 cups mayonnaise
1/2 cup plain yogurt
1 teaspoon finely grated fresh lemon zest
1/4 cup fresh lemon juice
1 1/2 teaspoons fennel seeds, toasted and cooled, then lightly crushed
1 1/2 teaspoons salt
1 teaspoon black pepper
1 cup chopped fresh basil
3cups chopped fennel bulb (sometimes called anise; from 2 to 3 medium bulbs, stalks discarded)
12 rolls or buns
Special Equipment
an instant-read thermometer

Steps:

Roast chickens:
Put oven rack in middle position and preheat oven to 425°F.
Rinse chickens inside and out and pat dry. Stir together salt and pepper, then sprinkle over chickens inside and out. Put 1 tablespoon softened butter evenly under skin of each breast, then rub remaining tablespoon butter over skin of each. Arrange chickens in a 17- by 12-inch shallow heavy baking pan and roast, switching position of chickens and rotating pan halfway through roasting to help cook evenly, until thermometer inserted into fleshy part of each thigh (do not touch bone) registers 170°F, about 1 hour. Cool completely, about 1 hour.
Discard skin and bones from chickens, then coarsely shred meat and transfer to a large bowl.
Make dressing and assemble sandwiches:
Stir together mayonnaise, yogurt, zest, lemon juice, fennel seeds, salt, pepper, and basil, then pour over chicken in bowl. Add chopped fennel and stir to combine. Season with salt and pepper.
Serve chicken salad in rolls.

CHICKEN SALAD WITH FENNEL AND CHARRED DATES

Chicken Salad With Fennel and Charred Dates image

The unlikely inspiration for this savory-sweet salad comes from Lilia, an Italian restaurant in Brooklyn, where vanilla gelato is adorned with sea salt, honey, olive oil and fennel pollen for a dessert that is citrusy, creamy and fresh. The savory spin goes like this: Thinly slice two fennel bulbs, then mix with shallots and shredded cooked chicken. Dates cook in olive oil so their outsides blister and their insides become caramel-like and soft. Fennel seeds and red-pepper flakes are added to the skillet, which creates a spiced oil for dressing the salad.

Provided by Ali Slagle

Categories lunch, quick, weeknight, poultry, salads and dressings, main course

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 small fennel bulbs (about 2 pounds total), tough outer layers removed, fronds reserved, stalks thinly sliced, bulbs halved and thinly sliced through the root
1 shallot, thinly sliced
1/4 cup freshly squeezed lemon juice (from 2 lemons), plus more to taste
Kosher salt and black pepper
4 cups shredded cooked chicken (about 1 pound)
1/2 cup extra-virgin olive oil
8 Medjool dates, pitted and quartered
2 teaspoons fennel or coriander seeds
1/2 teaspoon red-pepper flakes, plus more to taste

Steps:

In a large bowl, toss together the sliced fennel, shallot and lemon juice. Season with salt and pepper. Place the chicken on top, but don't stir.
In a medium (10-inch) skillet, heat the oil over medium. Add the dates and cook, stirring halfway through, until blistered in spots, 1 to 2 minutes. Season with salt and pepper, turn off the heat, then add the fennel seeds and red-pepper flakes. Swirl until sizzling and fragrant, then immediately pour the oil and dates over the chicken. Toss to combine. Taste and adjust with salt, pepper, red-pepper flakes and lemon juice. Top with some torn fennel fronds.