Chicken salad has many variations, but if you're looking for a unique and flavorful twist, try this recipe that incorporates the crisp taste of fennel, the slightly spicy bite of daikon radish, and the aromatic freshness of scallions. With a combination of textures and flavors, this chicken salad is sure to please even the most discerning palate.
Let's cook with our recipes!
CHICKEN SALAD WITH FENNEL SPICE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Lay out the chicken, spreading out the parts as much as possible. Cover generously with 3 tablespoons of the fennel spice, rubbing it into the skin. Place a large pot over medium-high heat. When the pan is hot, add 6 tablespoons of the oil and heat to almost smoking. Add the chicken and brown on all sides, about 5 to 6 minutes per side. Add the celery, carrot, onion and bay leaves and sauté for a few minutes. Add 4 cups of water to the pot, or enough to cover the chicken. Bring to a gentle simmer and cook just until the chicken is almost fully cooked, about 40 minutes. Turn off the heat and cover and let cool. When pan has cooled, place in the fridge overnight.
- Lift out the cooled chicken and strain the stock, discarding the solids. Refrigerate or freeze the chicken stock for another use.
- Remove the skin and bones from the chicken. Shred the meat by hand into rough bite-size pieces.
- In a large bowl, combine the shredded chicken, celery heart, red onion, 6 tablespoons olive oil, 2 tablespoons lemon juice, remaining 1 1/2 teaspoons Fennel Spice Rub, and salt and pepper, to taste. Add more oil, lemon juice, or Fennel Spice Rub, if desired. Add the basil and serve.
- Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
- Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
SESAME-SCALLION CHICKEN SALAD
This reimagined chicken salad is lighter and leafier than your standard picnic lunch. Tender poached chicken, crisp greens, cukes, and scallions get tossed with a sesame dressing that takes its cues form gomae, a Japanese spinach salad.
Provided by Christina Chaey
Categories Bon Appétit Lunch Dinner Salad Chicken Cucumber Green Onion/Scallion Sesame Lettuce Cilantro Soy Sauce Honey Poach Peanut Free Tree Nut Free Dairy Free Picnic
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring chicken, 3 Tbsp. kosher salt, and 5 cups water to a bare simmer in a medium pot over medium heat (chicken should be submerged). Be patient-this will take a little while. Once liquid begins to simmer, reduce heat to low and cook (water should not be simmering at all now) until juices run clear when thickest part of chicken is pierced, 8-10 minutes. Transfer chicken to a medium bowl; discard poaching liquid. Let chicken sit until cool enough to handle, then shred meat into big pieces; set aside.
- Meanwhile, place scallions in a small bowl and pour in very cold water to cover; let soak 10 minutes.
- Drain scallions in a mesh sieve or colander, then rinse under cold running water, swishing vigorously to rinse and to encourage them to curl up. Shake off as much water as possible and place in a large bowl; set aside.
- Working one at a time, slice cucumbers in half crosswise, then slice each piece in half lengthwise. Place quarters cut side down and slice in half lengthwise again to create 8 pieces total per cucumber. Add to bowl with reserved chicken.
- Set 1 Tbsp. sesame seeds aside in a small bowl for serving. Crush remaining sesame seeds in a mortar and pestle until some of the seeds have turned to powder, but with plenty of whole seeds left. (Alternatively, you can pulse seeds a few times in a food processor or spice mill, then transfer to a medium bowl before proceeding). Add lime juice, tahini, soy sauce, honey, and red pepper flakes and mash to create a paste. Add ¼ cup water and whisk to combine (if you don't have a small enough whisk, work in with the pestle). Taste and season with salt.
- Add lettuce and cilantro to bowl with reserved scallions. Pour half of dressing over and toss to coat. Arrange on a platter. Pour remaining dressing over chicken and cucumbers, toss to coat, and arrange over greens. Top salad with reserved 1 Tbsp. sesame seeds and squeeze juice from lime half over.
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
GRILLED CHICKEN THIGHS WITH GINGER SCALLION SAUCE
Simple grilled chicken thighs are taken up a notch with an unexpected and flavorful sauce made from ginger and scallions. The sauce is so fresh and bright, you'll find yourself wanting to eat it with everything.
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- To make the scallion sauce: Add the scallions, vegetable oil, vinegar, ginger, soy sauce, sesame oil and garlic to a small bowl and stir to combine. Add 2 tablespoons of the ginger scallion sauce to a large bowl and keep the rest refrigerated until ready to serve the chicken.
- For the chicken thighs: To the bowl with the 2 tablespoons reserved ginger scallion sauce, add the oil, soy sauce, vinegar and sambal oelek. Whisk to combine, then add the chicken thighs. Stir to coat the chicken in the marinade. Let the chicken marinate at room temperature for 30 minutes.
- Preheat a grill pan over medium-high heat. Remove the chicken to a paper towel-lined baking sheet, smooth-side up. Sprinkle the smooth side with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer the chicken to the heated grill pan, seasoning-side down. Sprinkle the underside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, rotating the chicken once. Flip the chicken and cook until it is 165 degrees F all the way through and has nice grill marks, an additional 7 to 10 minutes. Remove the chicken to a plate.
- Serve the chicken with the remaining ginger scallion sauce.
SLOW COOKED CHICKEN WITH FENNEL, OLIVES AND SCALLIONS
This is another great recipe from my cooking class. We all couldn't stop eating this. Be sure to cut the fennel as thinly as possible for the most delicate texture and flavor.
Provided by Ceezie
Categories Chicken Breast
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a 14-inch skillet over a medium-high flame. Add the chicken pieces and cook until browned on both sides, turning once, about 5 minutes per side.
- Season with salt and pepper; add the garlic and rosemary; cook 2 more minutes.
- Deglaze with the wine, lower the heat to medium-low, and cover; cook the chicken 15 minutes, adding a little warm water if the liquid dries out.
- Fold in the fennel, scallions, olives, and vinegar, and cook 30 more minutes, or until the chicken is tender and the fennel is soft, still covered. Serve hot.
Nutrition Facts : Calories 617.5, Fat 24.3, SaturatedFat 5.3, Cholesterol 92.8, Sodium 1008.3, Carbohydrate 25.9, Fiber 7.5, Sugar 4.4, Protein 34.2
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 SCALLIONS AND YOGURT
Our Chicken Salad with Scallions and Yogurt is a creamy, delicious take on a classic. Use our Basic Poached Chicken shredded and mixed with low-cal salad ingredients when you want a healthy lunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- In a large bowl, stir together celery, scallions, yogurt, and basil. Season with salt and pepper. Fold in poached chicken. Season with salt, pepper, and lemon juice. Serve over greens or in a sandwich.
Nutrition Facts : Calories 118 g, Cholesterol 1 g, Fat 3 g
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.
CHICKEN SALAD WITH FENNEL, ORANGE AND OLIVES (WW CORE)
An adaptation of a Cooking Light recipe. This is light and refreshing with a pleasing contrast between the sweetness of the orange and dressing, the licorice flavor of the fennel and the saltiness of the olives. Perfect for lunch or brunch. Since there is no dairy involved, this salad travels well.
Provided by justcallmetoni
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the dressing by whisking all ingredients together in a small bowl. Reserve.
- To prepare the salad:.
- Slice the fennel bulb in half lengthwise. Cut the bulb halves into very thin slices, 1/8 inch thick or less, until you have the suggested amount. Repeat with the red onion.
- To make the orange segments, use a sharp knife trim the bottom of the orange just enough to create a stable base. Cut the peel off the orange just trimming off the peel and membrane. Cut the orange in half. Take the blade end run it against the membrane of each segment to separate each segment. Add segments to the fennel.
- Peel orange, and cut in half lengthwise. Cut orange halves horizontally into slices. Combine orange and remaining ingredients in a large bowl, and toss well.
- Dice the chicken breast into 1/2 inch cubes or shred into pieces. Add to the salad along with the olives.
- Toss dressing into the salad and let sit for 10 minutes and serve. This can be made up to 12 hours in advance and kept in the icebox.
Nutrition Facts : Calories 208.9, Fat 6.4, SaturatedFat 1.2, Cholesterol 59.5, Sodium 201.9, Carbohydrate 15.3, Fiber 4.1, Sugar 6.3, Protein 23.4
Tips:
- For the best flavor, use fresh, crisp vegetables.
- If you don't have daikon, you can substitute another mild-flavored radish, such as a red radish or a watermelon radish.
- You can also add other vegetables to this salad, such as shredded carrots, chopped celery, or sliced almonds.
- If you're watching your calories, you can use low-fat mayonnaise or Greek yogurt in this salad.
- Serve this salad immediately, or store it in the refrigerator for up to 2 days.
Conclusion:
This chicken salad with fennel, daikon, and scallions is a light and refreshing dish that's perfect for a summer lunch or dinner. The fennel and daikon add a bit of crunch and sweetness to the salad, while the scallions add a pop of flavor. The dressing is simple but flavorful, with a hint of Dijon mustard and lemon juice. This salad is sure to please everyone at your table.
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