Chicken fennel salad is an ideal make-ahead lunch or dinner recipe that’s so easy and full of healthy ingredients! Quick pickled fennel and red onion add a ton of flavor that’s balanced out by dried cherries, almonds, and a creamy Greek yogurt dressing. It’s a fun twist on classic chicken salad that you can stuff into a sandwich or enjoy on a bed of greens!
I’m someone who loves chicken salad but could do without mayo! I prefer to make it at home with Greek yogurt dressing instead and add veggies to boost the nutrition and fiber content.
This chicken fennel salad is a delightful, veggie-loaded twist that knocks it out of the park in the flavor department. It’s inspired by the chicken salad at Marty’s Deli in Northeast Minneapolis that includes pickled fennel and capers. If you’re intimidated by the idea of making pickled veggies at home, I promise it’s a breeze!
So go ahead and give this one a try if you love having options to make in advance for quick lunches throughout the week (like I do). It’s bound to become a go-to meal prep recipe!
Jump to:
Ingredients and Substitutions
- Shredded chicken: I usually boil or roast chicken breasts and shred them myself, but you can use pre-made or rotisserie chicken to save time.
- Fennel and red onion: If you don’t like the flavor of raw or roasted fennel, you may enjoy it pickled! Feel free to sub other pickled veggies, like my pickled celery, asparagus, or shallots. You can quickly pickle the fennel and onion while you prep the other ingredients or make them up to a week in advance.
- Apple cider vinegar, sugar, and salt: These are the main ingredients for the pickling brine. Sub other vinegars, like white, white wine, or sherry.
- Dried cherries: Dried cranberries, raisins, or dried apricots are also lovely in chicken fennel salad. If you want to keep the sugar content down, look for an option without added sugar.
- Capers: Sub green olives or dill pickles.
- Sliced almonds: Walnuts, pecans, pine nuts, or sunflower seeds also work.
- Greek yogurt: I like to use whole milk plain Greek yogurt for the dressing. You can sub any fat content and also use half mayo/half yogurt if you like mayo.
- Extra virgin olive oil: Avocado oil also works.
- Lemon juice: If you don’t have lemons on hand, use apple cider or white wine vinegar.
- Fennel fronds: If you purchased fennel that includes the stalk and fronds, save the fronds to mix into the salad! If you don’t have fronds, sub dill or parsley.
Instructions
The full recipe card for chicken fennel salad is at the bottom of the post. Here’s a preview of the steps with tips to help you in the kitchen.
Thinly shave or slice the red onion. I love to use a mandolin, specifically from my Oxo Complete Grate and Slice Set, for this task. It yields very thin veggies that taste great and allow the pickle taste to be spread throughout the salad and not be overwhelming in any one bite. If you don’t have a mandolin, no biggie! Just use a sharp knife to get the veggies as thin as possible. See my tips in the How to Prepare Fennel tutorial if needed.
Put the veggies in a bowl and pour the brine over them. Let them pickle while you prep the other ingredients. If you need to cook the chicken, do so now.
When the chicken is ready, shred it into pieces. Put it in a bowl with the pickled veggies (drained of the brine), capers, almonds, dried cherries, and fennel fronds.
Whisk together the dressing and pour it over the salad. Stir until coated.
Serving
I LOVE chicken fennel salad stuffed into a toasted brioche sandwich roll, sourdough bread slices, or a croissant. It’s also delicious on whole grain or seed crackers, like Mary’s Gone Crackers or my Seed and Kale Crackers. Serve a big scoop on top of a bed of arugula, romaine, or spinach if you want some greens!
Storage
Keep chicken salad in an airtight container in the fridge for 3 to 4 days. I don’t really recommend freezing this recipe because it will undergo texture changes.
More Healthy Twists
Love this easy chicken fennel salad? Check out these other healthy, veggie-loaded recipes, perfect for prepping in advance.
📖 Recipe
Chicken Fennel Salad
Ingredients
Pickled fennel and red onion
- 1 bulb fennel - core removed and sliced very thinly, about 1.5 cups
- ¼ medium red onion - sliced thinly, about ¼ to ⅓ cup
- ¾ cup apple cider vinegar
- ¾ cup water
- 1 tablespoon granulated sugar
- 1 teaspoon salt
Other salad ingredients
- 1.5 pounds chicken breasts - boneless and skinless, yields 3 cups shredded
- ⅓ cup dried cherries
- 3 tablespoons sliced almonds
- 2 tablespoons capers - drained
- 2 tablespoons chopped fennel fronds - omit if you don't have them or sub dill or parsley
Dressing
- ½ cup plain Greek yogurt - I prefer whole milk but any fat content works
- ¼ cup extra virgin olive oil
- 2 teaspoons lemon juice - from ½ medium lemon
- 1 clove garlic - minced
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Start by pickling the veggies. They only need to sit in the brine for 20 to 30 minutes, but you can make them up to a week in advance and keep them in a sealed jar in the fridge if desired. Thinly slice or shave the fennel and red onion, using a mandolin (my preference) or sharp knife. Combine the apple cider vinegar, water, sugar, and salt in a saucepan. Cook over medium heat for about 3 to 5 minutes, stirring frequently, until heated to a gentle simmer and the sugar and salt dissolve. You can also use very hot water from your tap to accomplish the same thing if you don't want to do the extra step of heating the brine. Put the sliced fennel and onion in a bowl. Pour the brine over the veggies and let them sit at room temp.
- Next, prep the chicken if you haven't already cooked it and aren't using pre-made or rotisserie chicken. I prefer to the boil the chicken breasts. Place them in a large pot, cover with water or broth (enough so they're covered by an inch), and bring to a boil. Cover the pot, reduce heat to maintain a simmer, and cook until the chicken reaches an internal temperature of 165℉/74℃. Remove the chicken from the pot and shred it with two forks (or let it cool and use your hands).
- While the chicken is cooking, gather the other ingredients and prepare the dressing. In a bowl or measuring cup, stir together the Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper.
- At this point, the veggies should be done pickling. Remove them from the brine with a slotted spoon or fork. Discard the brine.
- Combine the pickled fennel and onion, shredded chicken, dried cherries, sliced almonds, capers, and fennel fronds in a large bowl.
- Pour the dressing over the salad ingredients. Stir until coated. Taste and adjust seasonings as desired.
- Enjoy right away or after chilling in the fridge for an hour!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Sodium: The sodium content includes the salt in the pickling brine. Since the brine is discarded before adding the veggies to the recipe, the actual sodium amount is likely lower.
- Serving ideas: brioche buns, croissants, toasted sourdough bread, or a bed of arugula, spinach, or romaine lettuce
- Time-saving tips: Make the pickled veggies ahead of time and use pre-made or rotisserie chicken. It will come together really quickly!
- Storage: Keep leftovers in an airtight container in the fridge for 3 to 4 days.
Comments
No Comments