.jpg)
Looking for a delightful and easy-to-make lunch option that perfectly captures the essence of Fall? Well, look no further than this Harvest Chicken Salad! This flavorful salad combines the convenience of store-bought rotisserie chicken with a medley of seasonal ingredients, including crisp apples, juicy grapes, and aromatic fennel. But the real secret to its irresistible taste lies in my For the Birds spice blend, a carefully curated blend of celery seed, sage, thyme, marjoram, black pepper, nutmeg, and kosher salt. This flavorful seasoning adds depth and complexity to the salad, making it a truly satisfying and comforting meal and your new lunch go-to.
Let's get cooking, shall we?
Harvest Chicken Salad
Makes 4-6 servings
Ingredients:
1/3 cup mayonnaise
Juice of 1 lemon
1 teaspoon For the Birds
1 tablespoon minced fennel fronds
1 3-pound roasted chicken, skin removed, meat shredded or roughly chopped
1 medium shallot, minced
1/4 cup finely chopped fennel bulb
1/4 cup finely chopped celery
1 large crisp apple (such as Pink Lady, Honeycrisp, or Granny Smith), cored and diced
3/4 cup halved red seedless grapes
Kosher salt
Directions:
In a small bowl, whisk together the mayonnaise, lemon juice, For the Birds, and minced fennel fronds.
In a large bowl, combine the chicken, shallot, fennel, celery, apple, and grapes. Add the mayonnaise mixture and gently toss to combine. Season to taste with kosher salt and additional For the Birds, if desired.
Serve over toasted bread or a bed of lettuce.
Note: This recipe works great with leftover Thanksgiving turkey as well.
Make ahead: Refrigerate in an airtight container for up to 5 days. Mix well before serving.
Comments