Chicken Salad with Fennel and Walnuts

  • Yield 4 servings

Ingredients

6 -- chicken thighs, skinned
1 -- stalk fresh fennel (about 1/2 pound)
4 tablespoons mayonnaise
1 teaspoon chives
3 tablespoons walnuts, toasted and chopped
-- salt, to taste
-- pepper to taste

Instructions

  1. Cut off tall stalks and feathery leaves from fennel bulb; rinse well and cut in half. Reserve 2 tablespoons minced fennel leaves. Trim base from fennel bulb; remove tough outer layers. Slice fennel hearts crosswise to form celery-like pieces. Measure 1/2 cup; set aside. Place chicken, fennel stalks and remaining leaves in a large pot; cover with water. Bring to a boil; skim the top. Reduce heat and simmer 25 minutes or until done. Remove chicken from the broth; cool partially. Pull meat from the bones; cut into small chunks. In a medium bowl combine mayonnaise, reserved minced fennel leaves and chives. Mix in chicken, sliced fennel and walnuts. Season with salt and pepper.

Comments

Follow

Get every new post delivered to your Inbox.

Join 190 other followers