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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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From the Yankee magazine web site for a easy and tasty chicken salad, yummy combos Ingredients:
5 scallions, white and greenparts, finely chopped |
1 small fennel bulb, core removed, very thinly sliced |
1 'granny smith' (or other firm, tart apple), peeled and cored, thinly |
sliced |
2 cups cooked quinoa (or substitute wheatberries, farro, or brown rice) |
meat from 1 whole roasted chicken, roughly chopped, about 3 pounds |
1 cup toasted pine nuts |
3 tablespoons fresh lemon juice |
4 tablespoons extra-virgin olive oil |
1/3 cup flat-leaf parsley |
kosher or sea salt and freshly ground black pepper |
Directions:
1. In a large mixing bowl, combine ingredients and toss well to coat.
2. Season with salt and pepper to taste.
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