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Chicken Salad

1 pound chicken breast, thighs, or tenders

1 bulb fennel

2 green apples

8 oz baby spinach leaves

2 TBSP Spice by Rachel Sweet SWEET FENNEL MIX

1/2 cup crumbled feta cheese

1/2 cup olive oil

1/4 cup white wine vinegar or apple cider vinegar

Preheat oven to 350 degrees F while you prepare the chicken. Coat both sides in SWEET FENNEL MIX, then place the chicken on a parchment paper lined baking dish. Bake for 30 minutes and check for doneness. Smaller cuts like tenders will cook faster than thicker cuts. When the chicken is done cooking, remove from the oven and set aside to cool.

Prepare the salad by adding the spinach to a large salad bowl. Slice the green tops off the fennel bulb and discard. Wash the white bulb and slice thinly all the way down to the root. Discard the bottom root part and add the slices to the salad bowl. Cut the apples into small slices and add to the bowl. Sprinkle with feta cheese. Cut the chicken into bite-sized pieces and add to the salad bowl.

To make the dressing, add the olive oil and vinegar to a small bottle and shake to mix. To serve, add a generous amount of salad to deep bowls and add dressing to taste.



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