Fennel, Bean, and Chicken Salad |
Author: Valerie@Snap-Peas
Fennel, Bean, and Chicken Salad
- 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.
Recipe by snap-peas at https://www.snap-peas.com/2013/04/23/fennel-bean-and-chicken-salad/
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