Apple Bacon Fennel Chicken Salad
This refreshing chicken salad combines tender chicken with bacon, fresh fennel, crunchy apple, and a slightly sweet and sour dressing that will knock your socks off. This salad is perfect for meal prep and will keep in the fridge for 3-5 days! As always, be sure to check all of your ingredients for hidden allergens.
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.