Crunchy Chicken Salad


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


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


8 Servings



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