Apple, Fennel, and Chicken Salad with CitrusĀ Vinaigrette

January  9, 2011
0 Ratings
  • Makes 4 main course servings
Author Notes

This is one of those "I've had a rough day at work, and I don't want to cook" meals. It is bright and refreshing, and a mandoline or v-slicer makes quick work of slicing the apples and fennel. I used rotisserie chicken to increase the ease, but feel free to substitute any cooked chicken breast. You could also grill chicken breasts, slice them, and lay on top of the salad rather than mixing in. Add a hunk of crusty bread smeared with some fromage blanc, and you've got a satisfying meal. If you wanted to use this as a vegetarian side salad, feel free to omit the shredded chicken and just mix the watercress in with the rest of the salad ingredients. You will likely have left over dressing, it keeps well for at least a few days. —hardlikearmour

What You'll Need
  • Citrus Vinaigrette
  • 2 Clementines
  • 1 lime
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt, plus additional to taste
  • 1 teaspoon dijon mustard
  • 1 tablespoon minced shallot
  • 1/2-5/8 cups extra virgin olive oil
  • For the salad
  • 2 medium to large fennel bulbs
  • 6 medium radishes
  • 4-5 green onions
  • 3 pink lady apples (or other sweet-tart crisp apple)
  • 3 tablespoons roughly chopped flat-leaf parsley
  • 2 cooked chicken breasts, cooled and shredded
  • 2 bunches watercress, washed and spun dry
  • minced fennel fronds for garnish
  • freshly ground black pepper
  1. Make your vinaigrette: Zest and juice the clementines & juice the lime into a 2 cup glass measure. Add the rest of the ingredients, and use your immersion blender to combine. Set aside to allow flavors to develop.
  2. Trim, quarter and core the fennel bulbs, then thinly slice the fennel into strips. Place into a large bowl. Remove the stem end from the radishes, halve them from pole to pole, then thinly slice starting at the stem end, and discarding the root ends. Add radish slices to bowl. Thinly slice white and light green parts of the onions; add them to the bowl. Quarter and core the apples, then slice into thin slices, slices oriented through the equator (not pole to pole); add to bowl. Add the parsley to the bowl. Pour about 1/3 of your dressing into the bowl, and toss well to coat. You want to make sure the apples slices get fully (but lightly) coated so they don't brown. Add the shredded chicken to the bowl and toss to combine. Taste a bite, and add additional salt or more dressing if needed.
  3. Mix the watercress with enough dressing to lightly coat. Taste and add salt or more dressing if needed.
  4. Place a bed of watercress on each plate. Top with the remaining salad mix. Drizzle with dressing and sprinkle with chopped fennel fronds. Grind fresh black pepper over salads to taste.

See what other Food52ers are saying.

  • lapadia
  • aargersi
  • TheWimpyVegetarian
  • onetribegourmet
  • hardlikearmour
I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.

9 Reviews

lapadia January 10, 2011
Sounds and looks delicious!
hardlikearmour January 10, 2011
Thanks, lapadia :)!
lapadia March 23, 2013
Still stunning after all these years....:) !
aargersi January 10, 2011
This looks great! I have enough of these ingredients in house to make an approximation for lunch - you just made my day easier! Thanks!!!
hardlikearmour January 10, 2011
That's funny, because I'm making your spiced pink lentils today! Hope you enjoy.
TheWimpyVegetarian January 10, 2011
Looks so good!
hardlikearmour January 10, 2011
Thanks, ChezSuzanne. It tastes pretty good too!
onetribegourmet January 10, 2011
Looks Delicious! :)
hardlikearmour January 10, 2011