Crunchy Chicken Salad

Photo Credit
Sam Jones/Quinn Brein
The Editors
8 Servings
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Our Crunchy Chicken Salad has zip and zest with tart apples, crunchy pine nuts, and protein-packed quinoa!  This recipe works as a chicken salad on its own or as a filling for a wrap sandwich.

5 scallions, finely chopped
1 small fennel bulb, cored and thinly sliced
1 Granny Smith (or other tart apple), peeled, cored, and thinly sliced
2 cups cooked quinoa, wheat berries, farro, or brown rice
meat from 1 whole roasted chicken, roughly chopped
1 cup toasted pine nuts
3 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil
1/3 cup chopped fresh parsley
salt and freshly ground black pepper, to taste

In a large bowl, combine all ingredients and toss well to coat. Taste and season with more salt and pepper if desired.

Serve in sandwiches, wraps, or on a bed of greens.

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The Almanac Chefs

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