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Diary of a Foodie

Chicken and Fennel Salad with Garlic Mayonnaise

Diary of a Foodie: Season One: The Green Kitchen

Serves6
  • 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.
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