Chicken Fennel Salad

A healthy and fun twist on chicken salad, this option includes pickled fennel, dried cherries, almonds, and a Greek yogurt dressing. It's a great make-ahead option for quick lunches or dinners throughout the week.

Course Dinner, Lunch, Main Course

Cuisine American

Prep Time 30

Cook Time 15

Total Time 45

Servings 1-cup servings

Calories 449kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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!
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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.

Nutrition