Print Options:

Lemon Fennel Chicken Salad

Yields6 Servings

Lemon and Fennel

 1 ½ lbs cooked chicken, cut into cubes
  cup fennel bulb, diced small (fronds reserved)
  cup red onions or scallions, finely chopped
 ½ cup kalamata olives, chopped or sliced
 ¼ cup crumbled feta or goat cheese
 2 tbsp fennel fronds, chopped
 2 tbsp fresh parsley, chopped
For Lemon Vinaigrette:
 2 lemons, zested and juiced
 4 garlic cloves or scapes, minced
 ¼ cup olive oil
 salt and pepper, to taste

Combine all salad ingredients in a large bowl.


To make vinaigrette, place lemon zest, lemon juice and garlic in a small bowl. While whisking continuously, pour in olive oil. Add salt and pepper to taste.


Pour lemon vinaigrette over chicken salad and stir to combine. Refrigerate for at least one hour before serving to allow the flavors to meld.

Serving Suggestions:

This chicken salad recipe is extremely versatile. You can serve it over toasted baguette slices as an appetizer, on sliced ciabatta bread as sandwiches, or over salad greens as a large salad meal. Enjoy!

Nutrition Facts

Servings 0