6 skinless chicken thighs
1 stalk fresh fennel
4 tablespoons mayonnaise
1 teaspoon chives
3 tablespoons walnuts, toasted, chopped
salt and pepper to taste


1. Reserve 2 tablespoons minced fennel leaves. Measure 1/2 cup; set aside. Place chicken, fennel stalks and remaining leaves in a large pot; cover with water. Bring to a boil; skim the top. Reduce heat and simmer until done, about 25 minutes.
2. Remove chicken from the broth; cool partially. Pull meat from the bones; cut into small chunks. In a medium bowl, combine mayonnaise, reserved minced fennel leaves and chives. Mix in chicken, sliced fennel and walnuts. Season with salt and pepper.
Before using, cut off the tall stalks and feathery leaves from the fennel bulb. Make sure to rinse the fennel well. Trim the base from the fennel bulb and remove tough outer layers. Slice fennel hearts crosswise to form celery-like pieces.
Chicken Salad with Fennel
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