Brighten up the flavors of traditional chicken salad with a tangy yogurt dressing and crunchy, fresh fennel.
Lunch can be hit or miss. Some of my clients have lunch down pat. They make it a habit to throw together a quick salad or pack leftovers from dinner. Even if it's just a peanut butter sandwich on whole grain bread and fruit, for them, a healthy lunch is a done deal. Others struggle. They eat fast food or a pack of sandwich crackers at their desk...or they just skip the meal entirely. The key to eating a healthy lunch is packing a healthy lunch. Seems obvious, but so many people skip this crucial daily task.
For me, lunch is always the same - leftovers. Most recipes serve four, so it works perfectly for our two-person household to save the leftovers for the next day. The one downfall to my method is that it requires cooking almost every night. Usually, I don't mind. In fact, I quite enjoy unwinding in the kitchen with a glass of wine and an episode of 30 Rock. But lately I have been busier than normal. Outside of my regular job, I've been doing a little private practice on the side. We also joined a kickball league with friends that plays every Wednesday night. And of course there's this whole blog thing. As much as I love cooking, I just haven't had the time to do it every night.
To help minimize my cooking time, I've started preparing an easy to pack lunch on Sundays. I've found grain based salads keep well through the week.Soups have been nice, especially being stuck in this never-ending winter. Sandwiches are easy, plus my husband is always craving them for some reason, but I find the typical pb&j or turkey a little too boring for my taste. It's tricker than you might think to pack an interesting, healthy sandwich that won't get soggy. This chicken salad was perfect. The fennel adds interest while the yogurt keeps it light and adds a nice tang.
Chicken Salad with Fennel and Almonds
- 3 cups cooked shredded chicken
- 1 small fennel bulb
- 2 tbsp almonds
- 1 medium shallot, minced
- 1/3 cup olive oil mayonnaise
- 1/2 cup nonfat plain Greek yogurt
- zest from 2 lemons
- 1 tsp Dijon mustard (we used my favorite fig mustard, but I doubt you have it on hand)
- Salt and black pepper to taste
- Toast the almonds in a dry skillet, or in the toaster oven until fragrant. Allow to cool, then roughly chop.
- Meanwhile, cut off the stems from the fennel and the bottom of the bulb. Chop the bulb and place in a large bowl. Chop about 1/4 cup of the feathery fronds of the fennel, and place in the same bowl. Add the almonds, chicken, and shallot. Toss.
- In a small bowl, whisk together the mayonnaise, zest, and mustard. Season with salt and pepper to taste.
- Add to the fennel-chicken mixture and toss to coat. Refrigerate at least 30 minutes then serve as desired.