This apple bacon fennel chicken salad is literally one of the best things I’ve eaten all summer. It’s fresh, crunchy, and it has bacon in it. Pretty sure that’s all you need to know.
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Mmmm….bacon.
I don’t know about you, but any time I see a recipe that contains bacon I automatically stop my scroll. I’m in the camp that bacon is best when it’s so crispy it’s almost burnt (if that’s not you I’m not sure we can be friends), and those crispy, salty bits add such great contrast to this salad.
If you need more encouragement to try this chicken salad, it also uses up that fennel you got in your CSA box that’s been languishing in your crisper drawer because you have absolutely no idea how to cut it up/cook it/deal with the mass of ferns on top. Because let’s be honest, it looks like a space plant:
What on earth is fennel?
Fennel on its own is an acquired taste. It has a light licorice/anise flavor that’s very unique. But mixed into this chicken salad, it’s the perfect crunchy, slightly sweet, can’t-put-your-finger-on-what’s-so-tasty ingredient. When shopping for fennel, make sure you choose a bulb that looks fresh and plump and not dried out. If the fronds are attached, they should look healthy and green, not dry and limp. You also don’t want the bulb to be too huge, because overgrown fennel bulbs can be tough and stringy.
The entire bulb is edible, but the core inside the white bulb is pretty hard. So when slicing fennel, slice out the core and thinly slice the white bulb (and the green stalks if desired). The fronds are more delicate, and can be stirred into dishes at the last minute or used as a garnish.
To use up the other half of the bulb from this recipe, you can easily double this recipe, otherwise sliced fennel is a great addition to a sheet pan of roasted vegetables like green beans or carrots as it mellows out and gets soft and caramelized.
Serve this delicious apple bacon fennel chicken salad on its own, over lettuce, or on some fresh homemade bread. Try it tonight and tell me what you think! Feeling smug about your newfound fennel prowess is optional.
Apple Bacon Fennel Chicken Salad
Ingredients
Salad
- 1 lb. herb poached chicken (below) or leftover cooked chicken, chopped into bite-size pieces
- 4 slices cooked bacon, finely chopped
- 1 small apple, diced with skin on
- 1/2 bulb fresh fennel, diced
- 2 green onions, finely sliced
- 2 Tbsp. roasted, salted pepitas
- 1 Tbsp. finely chopped fennel fronds
Dressing
- 1/4 c. mayonnaise vegan or allergy-friendly
- 1 Tbsp. apple cider vinegar
- 1 tsp. grainy mustard
- 2 tsp. honey
- Kosher salt and ground pepper to taste
Herb Poached Chicken (Optional)
- 1 lb. boneless, skinless chicken breasts
- 1 tsp. kosher salt
- 2 tsp. whole peppercorns
- 1 tsp. dried rosemary
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. dried fennel seed
Instructions
Herb Poached Chicken (Skip if using leftover chicken)
- Combine all herb poached chicken ingredients in a medium saucepan. Fill the saucepan with enough water to cover the chicken completely.
- Bring saucepan to a boil over medium high heat, then reduce heat to a simmer. Simmer until chicken is cooked through and tender, 10-15 minutes depending on the size of your chicken breasts.
- Remove chicken from poaching liquid and cool on a cutting board. Chop into bite-sized pieces, then proceed with the rest of the recipe. You can also make this chicken a day in advance, and cool the chicken in the refrigerator overnight before proceeding with the rest of the recipe.
Chicken Salad
- Combine all salad ingredients in a large bowl.
- Whisk dressing ingredients in a small bowl or jar, then pour over salad ingredients. Stir to combine.