Chicken Salad with Fennel and Baby Kale
This is my base recipe for an everyday Italian chicken salad. Between the simple vinaigrette, minimal prepwork and storebought rotisserie chicken, it couldn’t be easier to whip up this healthy salad.
Photo Credit: Elizabeth Newman
Prep Time
Total Time
Cooking Level
Serving size:
Serves 2
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.
Article by Giada De Laurentiis