CHICKEN SALAD WITH FENNEL, DAIKON AND SCALLIONS
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 3 servings
Number Of Ingredients 18
Steps:
- Simmer the chicken breasts in white wine and chicken stock until they are cooked, about 15 minutes.
- Wash and trim the fennel. Wash and peel the radish. Wash, trim and seed the red pepper. Using the slicing blade of a food processor, slice the fennel, radish and pepper.
- Wash, trim and chop scallions.
- In a large bowl, mix mayonnaise, yogurt, vinegar, soy, mustard, sugar, lime juice, five-spice powder and pepper.
- Mince the garlic, grate the ginger and add them to the dressing with the vegetables.
- Drain cooked chicken, cut into cubes and stir into dressing.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 6 grams, Protein 59 grams, SaturatedFat 3 grams, Sodium 807 milligrams, Sugar 17 grams, TransFat 0 grams
CHICKEN AND FENNEL SALAD SANDWICHES
Provided by Maggie Ruggiero
Categories Salad Chicken Citrus Herb Vegetable Roast Yogurt Lunch Fennel Summer Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 18
Steps:
- Roast chickens:
- Put oven rack in middle position and preheat oven to 425°F.
- Rinse chickens inside and out and pat dry. Stir together salt and pepper, then sprinkle over chickens inside and out. Put 1 tablespoon softened butter evenly under skin of each breast, then rub remaining tablespoon butter over skin of each. Arrange chickens in a 17- by 12-inch shallow heavy baking pan and roast, switching position of chickens and rotating pan halfway through roasting to help cook evenly, until thermometer inserted into fleshy part of each thigh (do not touch bone) registers 170°F, about 1 hour. Cool completely, about 1 hour.
- Discard skin and bones from chickens, then coarsely shred meat and transfer to a large bowl.
- Make dressing and assemble sandwiches:
- Stir together mayonnaise, yogurt, zest, lemon juice, fennel seeds, salt, pepper, and basil, then pour over chicken in bowl. Add chopped fennel and stir to combine. Season with salt and pepper.
- Serve chicken salad in rolls.
CHICKEN SALAD WITH FENNEL AND CHARRED DATES
The unlikely inspiration for this savory-sweet salad comes from Lilia, an Italian restaurant in Brooklyn, where vanilla gelato is adorned with sea salt, honey, olive oil and fennel pollen for a dessert that is citrusy, creamy and fresh. The savory spin goes like this: Thinly slice two fennel bulbs, then mix with shallots and shredded cooked chicken. Dates cook in olive oil so their outsides blister and their insides become caramel-like and soft. Fennel seeds and red-pepper flakes are added to the skillet, which creates a spiced oil for dressing the salad.
Provided by Ali Slagle
Categories lunch, quick, weeknight, poultry, salads and dressings, main course
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, toss together the sliced fennel, shallot and lemon juice. Season with salt and pepper. Place the chicken on top, but don't stir.
- In a medium (10-inch) skillet, heat the oil over medium. Add the dates and cook, stirring halfway through, until blistered in spots, 1 to 2 minutes. Season with salt and pepper, turn off the heat, then add the fennel seeds and red-pepper flakes. Swirl until sizzling and fragrant, then immediately pour the oil and dates over the chicken. Toss to combine. Taste and adjust with salt, pepper, red-pepper flakes and lemon juice. Top with some torn fennel fronds.
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- Parsley. Parsley has a clean and peppery taste that can help to brighten up any dish, especially chicken salad. This herb is also very versatile and can be used in a number of different ways.
- Thyme. Thyme usually has a sharp, almost minty flavor (though it’s not related to mint at all). It’s a great way to add a little zing to chicken salad, and it pairs especially well with mayonnaise, sour cream, and yogurt-based dressings.
- Rosemary. This lemony-pine-like herb is a classic for chicken salads, and for good reason! Rosemary has a fragrant, slightly bitter flavor that can really liven up a dish.
- Sage. Sage is earthy, slightly peppery taste with hints of mint (some say it tastes like eucalyptus). It’s a great way to flavor chicken salad, and here are a few tips on how to use it
- Oregano. Oregano has a slightly bitter, pungent taste (some say it tastes like a cross between mint and lemon) that can really liven up a dish. It’s often used in Italian and Mexican cooking, and goes particularly well with chicken salad.
- Basil. Basil is a balance between sweet and savory (think: the perfect amount of anise), and it’s one of my favorite herbs to use in chicken salad. I love its flavor so much that I also add it to other dishes like pasta salad and omelets.
- Garlic Powder. How could I almost forget about garlic powder? This is such a great way to flavor chicken salad, or any salad for that matter. You could even use it to top off your salad once it’s already mixed together.
- Onion Powder. Onion powder has a way of bringing out the flavors in other ingredients while also adding a bit of savory depth to a dish. It’s perfect for chicken salad because it can help to round out the flavors of the chicken and other ingredients without adding any additional moisture (which can make chicken salad soggy).
- Curry Powder. Curry powder is usually a blend of several different spices, such as turmeric, coriander, cumin, and chili pepper. The combination of these spices gives curry powder its characteristic yellow color and warm, earthy flavor.
- Smoked Paprika. Smoked paprika has a smoky and spicy flavor (just like its name suggests) that can really elevate a dish. It’s perfect for adding depth of flavor to chicken salad.
SPICY GRILLED CHICKEN WITH CRUNCHY FENNEL SALAD - BON …
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4.8/5 (12)
- Smash garlic under the flat side of a chef’s knife on your cutting board. Add anchovies, if using, chile, and a couple of pinches of salt and continue smashing with the side of your knife until a paste forms. (You can also do this with a mortar and pestle.) Transfer paste to a large bowl and stir in tomato paste, oregano, and 3 Tbsp. oil. Add chicken and toss to coat. Let sit at room temperature 1 hour.
- Meanwhile, prepare a grill for medium heat. Clean and oil grate. Grill chicken, turning once, until lightly charred and cooked through, about 4 minutes per side.
- While the chicken is cooking, grill lemons, cut side down, until lightly charred and starting to caramelize, about 4 minutes. Transfer to a platter.
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