The Daily Dish

Mediterranean Chicken Salad with Fennel, Raisins & Pine Nuts

chicken salad
(photo: Scott Phillips)
This salad is good as an appetizer served on toasted sliced baguette, or in sandwiches on ciabatta or baguette segments. It will serve two to three as a sandwich filling, but it can easily be doubled if you have more leftover chicken. You can substitute any leftover grilled or roasted chicken or a store-bought rotisserie bird.

There's a great balancing act of flavor and texture in this Mediterranean-inspired main-dish salad. Using leftover or rotisserie chicken makes it a perfect dish for a busy weeknight meal. 

To make this delicious salad, begin with the dressing. In a small bowl, combine garlic that's been mashed to a paste with a pinch of salt, some mayonnaise, extra-virgin olive oil, lemon juice, and a pinch of cayenne pepper, and mix it well. For the salad, combine chopped or shredded cooked chicken, diced fresh fennel, chopped sweet onion, toasted pine nuts, golden raisins, and chopped fresh parsley. Add the dressing and toss to mix all it all together. Cover and refrigerate the salad for about at least an hour for the flavors to blend.

Before serving, taste and adjust the seasoning, adding more salt, pepper and fresh lemon juice as needed. 

For the dressing
1/2 small clove garlic, mashed to a paste with a pinch of kosher salt 
3 Tbs. mayonnaise 
1 Tbs. olive oil 
1 Tbs. fresh lemon juice, more as needed 
Pinch cayenne 
For the salad
1 cup chopped or shredded leftover Butterflied Chicken Dijon  
1/3 cup small-diced fresh fennel 
3 Tbs. chopped sweet onion, such as Vidalia 
2 Tbs. toasted pine nuts 
2 Tbs. golden raisins 
2 Tbs. chopped fresh flat-leaf parsley 
Kosher salt and freshly ground pepper, to taste 
In a small bowl, combine the garlic, mayonnaise, olive oil, 1 Tbs. lemon juice, and cayenne; mix well. In a medium bowl, combine the chicken, fennel, onion, pine nuts, golden raisins and parsley. Add the dressing and gently fold all ingredients together. Season to taste with salt and pepper.
Refrigerate for one hour before serving to allow the flavors to melt. Before serving, adjust the salt, pepper, and lemon juice to taste.
Yields about 1-2/3 cups


Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.

Follow her on Twitter at @sixburnersue


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