Chicken Salad with Apple, Quinoa & Fennel

A light yet satisfying dish: A three-pound bird should yield plenty of meat, while the apple and fennel add delicate crunch.


5 scallions, white and green parts, finely chopped
1 small fennel bulb, core removed and thinly sliced
1 Granny Smith or other firm tart apple, peeled and cored, thinly sliced
2 cups cooked quinoa (or substitute wheat berries, farro, or brown rice)
Roasted-chicken meat, roughly chopped
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
Freshly ground black pepper


In a large mixing bowl, combine ingredients through parsley, and toss well to coat.  Season to taste with salt and pepper.

Cooking & Recipes


8 servings

Preparation Time: 

20 minutes

Start to Finish Time: 

20 minutes

Preparation Method

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