Fennel, Bean, and Chicken Salad
Author: Valerie@Snap-Peas
Fennel, Bean, and Chicken Salad
Ingredients
  • 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
Instructions
  1. Quarter the fennel bulb lengthwise, and soak in ice water for 30 minutes.
  2. While the fennel is soaking, cook the chicken tenders on a griddle pan.
  3. Remove the chicken and set aside to cool slightly.
  4. Drizzle the griddle pan with a little olive oil and saute the bell pepper until slightly tender.
  5. Tear the chicken, with two forks, into big chunks.
  6. Warm the beans in a sauce pan and set aside.
  7. Drain and pat dry the fennel bulb.
  8. Slice the fennel crosswise in very thin strips.
  9. Chop ½ cup of the fronds.
  10. Crush the fennel seeds with a mortar and pestle.
  11. In a large bowl or small food processor, combine the fennel seeds, vinegar, salt and pepper.
  12. Drizzle in the ½ cup olive oil.
  13. 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/