Mediterranean Chicken Salad with Fennel, Cranberries, and Pine Nuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
For the dressing: |
1/2 small clove garlic, mashed to a paste |
3 Tbs. mayonnaise |
1 Tbs. olive oil |
1 Tbs. fresh lemon juice, more as needed |
pinch of kosher salt |
Pinch cayenne |
For the salad: |
1 cup chopped or shredded leftover Butterflied Chicken Dijon |
1/3 cup diced fresh fennel |
3 Tbs. chopped sweet onion, such as Vidalia |
2 Tbs. toasted pine nuts |
2 Tbs. golden raisins |
2 Tbs. chopped fresh flat-leaf parsley |
Kosher salt and freshly ground pepper, to taste |
Directions:
1. In a small bowl, combine the garlic, mayonnaise, olive oil, 1 Tbs. lemon juice, and cayenne; mix well. In a medium bowl, combine the chicken, fennel, onion, pine nuts, golden raisins and parsley. Add the dressing and gently fold all ingredients together. Season to taste with salt and pepper.
2. Refrigerate for one hour before serving to allow the flavors to melt. Before serving, adjust the salt, pepper, and lemon juice to taste.
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