Crunchy Chicken Salad

crunchy chicken salad
Sam Jones/Quinn Brein


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, to taste


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


8 Servings

Preparation Time

30 Minutes

Total Time

30 Minutes

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