WEST COAST ORDER BY 12/12 TO GET ORDERS BY CHRISTMAS

EAST COAST ORDER BY 12/15 TO GET ORDERS BY CHRISTMAS

Shop brand new Organic Coastal Puglia Extra Virgin Olive Oil!

Enjoy FREE SHIPPING on US orders over $85

Log in or
Sign up

Photo Credit: Elizabeth Newman

Chicken Salad with Fennel and Baby Kale

Name: Chicken Salad with Fennel and Baby Kale
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: Large spoonfull of dijon mustard; Juice from half of a lemon; Olive oil; Kosher salt; Fennel bulb (thinly sliced); 2 stalks of celery (thinly sliced); 2 large handfuls of baby kale; Half of a store-bought rotisserie chicken (Or replace with toasted walnuts or almonds); Parmigiano Reggiano

10 MINPrep Time

2Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

This is my base recipe for an everyday Italian chicken salad. Between the simple vinaigrette, minimal prep work and store bought rotisserie chicken, it couldn't be easier to whip up this healthy salad.

Chicken Salad with Fennel and Baby Kale

Servings

8

Prep Time

10 minutes

Image of Chicken Salad with Fennel and Baby Kale

Ingredients

For The Dressing:

Large spoonfull of dijon mustard
Juice from half of a lemon
Olive oil
Kosher salt

For The Salad:

Fennel bulb (thinly sliced)
2 stalks of celery (thinly sliced)
2 large handfuls of baby kale
Half of a store-bought rotisserie chicken (Or replace with toasted walnuts or almonds)
Parmigiano Reggiano

Instructions

In a small bowl, whisk together a large spoonful of Dijon mustard, squeeze of half of a juicy lemon and a three count drizzle of olive oil. Taste the dressing and season it with kosher salt. Add a thinly sliced fennel bulb, 2 stalks of celery that have been thinly sliced and 2 large handfuls of baby kale. Toss lightly and gently to coat in the dressing. Taste it again to see if it needs a bit more salt. Use your hands to shred apart a half of a store-bought rotisserie chicken and throw that in the bowl as well.
Divide into 2 bowls and top with some shards of Parmigiano Reggiano. This isn’t the time for the rasp. Get out the vegetable peeler and make nice thick ribbons. Don’t have the chicken? Add some toasted walnuts or almonds for added protein. Serving 4? Just double this.