Apple, fennel, and chicken salad with citrus vinaigrette
Indulge in a harmonious blend of crispy apples, aromatic fennel, tender chicken, all tossed in a tangy citrus vinaigrette. A fusion of sweet, savory, and zesty flavors awaits in this refreshing salad.
Ingredients:
- Citrus Vinaigrette
- 2 Clementines
- 1 lime
- 1/2 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt, plus additional to taste
- 1 teaspoon dijon mustard
- 1 tablespoon minced shallot
- 1/2-5/8 cups extra virgin olive oil
- 2 medium to large fennel bulbs
- 6 medium radishes
- 4-5 green onions
- 3 pink lady apples (or other sweet-tart crisp apple)
- 3 tablespoons roughly chopped flat-leaf parsley
- 2 cooked chicken breasts, cooled and shredded
- 2 bunches watercress, washed and spun dry
- minced fennel fronds for garnish
- freshly ground black pepper
Instructions:
- Prepare the vinaigrette: Grate the outer skin and squeeze the juice of the clementines and lime into a 2 cup glass measuring cup. Combine with the other ingredients, then use an immersion blender to mix everything together. Set it aside to let the flavors blend together.
- Cut, quarter, and remove the core from the fennel bulbs, then slice them thinly. Put them in a big bowl. Cut off the stems from the radishes, slice them in half from top to bottom, then thinly slice from the stem end, discarding the root ends. Add the radish slices to the bowl. Thinly slice the white and light green parts of the onions and include them in the bowl. Quarter, core, and thinly slice the apples into horizontal slices, and add them to the bowl. Also, add the parsley. Pour around one-third of the dressing into the bowl, and mix well to cover everything. Pay special attention to coating the apple slices lightly to prevent browning. Add the shredded chicken and mix everything together. Taste a piece, and add more salt or dressing if necessary.
- Combine the watercress with enough dressing to coat it lightly. Taste and adjust the seasoning by adding salt or more dressing if necessary.
- Place a layer of watercress on each plate. Top it with the rest of the salad mixture. Drizzle with dressing and sprinkle chopped fennel fronds on top. Season with freshly ground black pepper to taste.
Summary:
- Calories: 1881 kcal
- Fat: 129 g
- Protein: 50 g
- Carbs: 158 g
- Potassium: 4706 mg
- Magnesium: 258 mg