Rustic Chicken Salad

Revised 2018 Apr 17

8 servings


1 fennel, medium
3 pound chicken thighs
1/2 pound green beans, trimmed and blanched
3 cups cherry tomatoes, halved
3 tablespoons capers, drained
1 cup black olives, pitted and chopped
1/2 cup parsley, finely chopped
1/2 red onion, thinly sliced
salt and pepper, to taste
-- Vinaigrette --
1/2 cup lemon juice
2 tablespoon Dijon mustard
1/2 teaspoon sugar
salt and pepper, to taste
1/2 cup extra virgin olive oil


Roast the chicken thighs at 375 on a rack over a sheet pan for about 45 minutes. Let cool and remove meat from bones, shredding into bite sized pieces.

Trim and core the fennel bulb and cut into 1/4 inch slices then cut slices in half (about 2" pieces). Cut the beans into two or three pieces and combine with chicken, fennel, tomatoes, capers, olives, and parsley.

Combine the vinaigrette ingredients in a tightly sealed jar and shake well.

Shortly before serving add the vinaigrette and onions and toss gently.

A deli roast chicken will save a little prep time.

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