Triple Anise Chicken Salad Recipe
Prep Time:
1 hour, 20 minutes
Cook Time:
10 minutes
Servings:
4 Servings
Ingredients
  • ½ cup walnut halves
  • 1 small fennel bulb with fronds
  • 3 cups chopped, roasted chicken (white and/or dark meat)
  • ½ cup dried cherries
  • ⅓ cup mayonnaise
  • ⅓ cup sour cream
  • 1 tablespoon chopped fresh tarragon leaves
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon minced lemon zest
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 cups mixed baby greens
Directions
  1. Preheat oven to 350 F.
  2. Line a small baking sheet with parchment paper.
  3. Add the walnut halves and bake for about 10 minutes until lightly toasted.
  4. Cool the walnuts and then roughly chop them.
  5. Trim the fennel bulb and chop enough to measure ½ cup.
  6. Reserve 2 tablespoons whole fennel fronds for garnish.
  7. Chop enough fennel fronds to measure 1 tablespoon.
  8. In a large bowl, combine the walnuts, chopped fennel, chopped fennel fronds, chicken, cherries, mayonnaise, sour cream, tarragon, chives, lemon juice and zest, salt, and pepper. Mix until well combined.
  9. Cover and refrigerate the salad for at least 1 hour or overnight to allow the flavors to blend.
  10. Top with the reserved fennel fronds, and serve the chicken salad over a bed of greens or use it to make sandwiches.