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Diary of a Foodie
Chicken and Fennel Salad with Garlic Mayonnaise
Diary of a Foodie: Season One: The Green Kitchen
Serves
6
Active Time:
20 min
Start to Finish:
20 min
January 2007
2/3
cup
roasted-garlic mayonnaise
2/3
cup
plain whole-milk yogurt
1/2
teaspoon
salt
1/2
teaspoon
black pepper
1/2
fennel bulb (sometimes labeled "anise"), stalks discarded
4
cups
shredded cooked chicken
1/3
cup
chopped fresh flat-leaf parsley leaves
Stir together garlic mayonnaise, yogurt, salt, and pepper in a bowl.
Core fennel, then thinly slice crosswise. Add to mayonnaise mixture along with chicken and parsley and stir to combine.
Photograph by
Romulo Yanes
Keywords
diary of a foodie
,
poultry
,
salad
,
dressing
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