Chicken salad is always a hit. With the fresh twist that it’s given here, you’ll want to make it every time you have leftover (or rotisserie) chicken.
Makes
4 servings (about 5 cups)
Total Time
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Ingredients
WHISK:
COMBINE:
Test Kitchen Approved
Test Kitchen Tip
For a super-fast dinner, make this salad ahead of time. It will keep in the refrigerator up to three days.
Instructions
Whisk together mayonnaise, yogurt, orange juice, and zest in a bowl.
Combine chicken, grapes, diced fennel, almonds, fennel fronds, and tarragon in a large bowl. Stir in mayonnaise-yogurt mixture. Season salad with salt and pepper and serve immediately on a bed of mixed greens, or cover and chill.
Slice the fennel bulb in half, trim off the root end, cut out the core, and slice into long, thin strips to dice.
Add the dressing into the bowl of salad ingredients, and gently mix until thoroughly coated.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 500
% Daily Value*
Total Fat 31g 47%
Saturated Fat 5g 25%
Cholesterol 115mg 38%
Sodium 246mg 10%
% Daily Value*
Carbs 12g 4%
Fiber 2g 8%
Protein 41g
*Percent Daily Values are based on a 2,000 calorie diet.
