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Related recipes: 12 Best Foods, Apples, High Fiber, Lettuce, Low-Carb, Main Dishes, Nuts and Seeds, Poultry, Salads, Soups/Salads, Vegetables
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Fennel and toasted nuts give a new twist to this salad with creamy dressing. Instead of waiting for leftovers from a roast chicken, you can make it using a barbecued breast from the store.
Yield: 4 servings
Salad
2/3 cup coarsely chopped walnuts
2 cups diced roast chicken breast (8 ounces)
1 Granny Smith apple, peeled, cored, and cut in 3/4" cubes
2 wild fennel bulbs, or 1/4 medium fennel bulb, chopped
6 cups shredded red leaf, romaine, or Boston lettuce, or any combination
Dressing
2 Tbs low-fat whipped dressing
juice of 1 lemon
1/2 tsp salt
1/8 tsp ground black pepper
pinch of cayenne pepper
Preheat the oven to 350°F. Spread the nuts in 1 layer on a baking sheet. Toast until they are fragrant and lightly colored, 10 minutes, stirring after 3 minutes and again after 6 minutes so they toast evenly. Set the nuts aside to cool.
In a mixing bowl, combine the chicken, apple, fennel, and nuts.
For the dressing, in a small bowl, whisk together the whipped dressing, lemon juice, salt, black pepper, and red pepper, adjusting the seasoning to taste. Pour the dressing over the chicken mixture, tossing until the salad is evenly coated.
To serve, divide the lettuce among 4 dinner plates and mound the chicken salad equally over the greens.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
