Recipe type: Gluten-Free (make sure the bread is gluten free if you want it as a sandwich, of course)
Cook time:
Total time:
Serves: 8-10, recipe easily halved
This autumn chicken salad comes together in minutes, and is one of my favorite lunches towards the end of summer and beginning of fall. Of course, you can make it any time of year, but to me, the apples, fennel, and dried cherries just say autumn.
Ingredients
2 lbs cooked chicken, chopped or shredded (you can use white or dark meat, whichever you prefer, cooked however you like: pan-seared, roasted, grilled, or poached... my favorites are grilled thighs, or breast meat when I roasted a whole bird. I've also been known to grab a store bought rotisserie chicken when I'm in a rush -- they work just as well for this recipe, and are a great way to save time)
1 red apple, cored and diced (I like to use a sweet eating variety, like fuji or honeycrisp)
2 stalks celery, diced
1 bulb fennel, cored and diced
3-4 TBSP fennel fronds, chopped
½-3/4 cup dried cherries, roughly chopped (or you can use dried cranberries)
¾-1 cup real mayonnaise, to taste (depending on how creamy you like it -- I find that white meat needs a bit more, while dark meat is good with less)
Salt and pepper, to taste
Optional: ½-3/4 cup walnuts or pecan, roughly chopped
Instructions
Gently mix everything except the mayonnaise, salt, and pepper in a large bowl. Add about ½-3/4 cup mayonnaise, and mix to combine. Add more mayonnaise as needed to coat everything evenly. Taste, and add salt and pepper as needed.
Refrigerate for 1-2 hours before serving. Salad stores well in an airtight container in the fridge for up to a week.
This salad is delicious on its own, over a bed of lettuce, or as a sandwich or wrap. Soft sandwich bread is great, and brings back memories of my childhood, but I'm also a big fan of rustic french or italian bread. Just add some greens, a few slices of red onion if you like, and you're good to go!
Notes
I love to make a big batch of this chicken salad and keep it in the fridge for quick, healthy lunches throughout the week. Even for just the two of us, a full recipe never seems like too much. It's also great for taking to a potluck or sharing with friends. If you'd prefer to make a smaller batch, though, simply halve all the ingredients.
Recipe by Will Cook For Friends at https://www.willcookforfriends.com/2016/09/easy-autumn-chicken-salad.html