This recipe for Fennel, Bean, and Chicken Salad is a great warm weather main dish. It’s easy to make and has a wonderful fresh flavor.
While Hubby was away on his semi-annual mancation, Number 4 son came for a visit. Meatloaf, his favorite, was on the menu for the first night. For the second night he selected a recipe from my Salad of the Day cookbook.
As always, I made a few alterations, I substituted chicken for the shrimp and added some orange bell pepper…..
For the dressing, I switched my favorite Fig Balsamic vinegar for the red wine vinegar….I thinks that’s about it.
There are several different steps, I turned on my favorite cooking movie (Momma Mia)……
poured a glass of wine…..
and found I had the entire dish ready in no time at all.
- 2 cans cannellini beans, drained and rinsed
- 1 fennel bulb, trimmed - fronds reserved
- ½ tsp fennel seeds
- 3 Tbsp fig or date balsamic vinegar
- ½ tsp minced garlic
- salt and freshly ground pepper
- ½ cup extra virgin olive oil
- 1-1/2lbs chicken breast tenders
- ½ cup thinly sliced red onion
- 1 orange bell pepper, sliced
- Quarter the fennel bulb lengthwise, and soak in ice water for 30 minutes.
- While the fennel is soaking, cook the chicken tenders on a griddle pan.
- Remove the chicken and set aside to cool slightly.
- Drizzle the griddle pan with a little olive oil and saute the bell pepper until slightly tender.
- Tear the chicken, with two forks, into big chunks.
- Warm the beans in a sauce pan and set aside.
- Drain and pat dry the fennel bulb.
- Slice the fennel crosswise in very thin strips.
- Chop ½ cup of the fronds.
- Crush the fennel seeds with a mortar and pestle.
- In a large bowl or small food processor, combine the fennel seeds, vinegar, salt and pepper.
- Drizzle in the ½ cup olive oil.
- In a large salad bowl, combine all the ingredients and toss with the dressing.