Fennel Apple Chicken Salad with a a jug of dressing
Print

Fennel Apple Chicken Salad with Pumpkin Spice Pecans

Savour the flavours of fall with this Fennel Apple Chicken Salad. Made with pre-cooked or rotisserie chicken, it makes a healthy salad for two for lunch or a light dinner.
Course Salads and Dressings
Cuisine American, Canadian
Prep Time 15 minutes
Total Time 15 minutes
Servings 2
Calories 471kcal
Author Flavour & Savour

Ingredients

  • 4 cups baby spinach or mixed baby greens (chard, kale, spinach)
  • 1 large cooked chicken breast boneless, skinless
  • 1/2 medium apple unpeeled *substitute raspberries for keto diet
  • 1 small fennel bulb shaved
  • 1/2 medium cucumber sliced
  • 1/4 cup Pumpkin Spice Pecans
  • fennel fronds for garnish

Lemon Vinaigrette

  • 2 tbsp lemon juice freshly squeezed
  • 1 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 2 tsp 0-calorie sweetener for Keto, (like Erythritol or Swerve) or 2 tsp honey, maple syrup or sugar
  • 1/3 cup olive oil extra virgin

Instructions

  • Arrange washed and dried baby spinach leaves on a platter or in a shallow bowl. 
  • Thinly slice chicken breast, or shred it finely. Thinly slice cucumber and apple. Shave a fennel bulb using a vegetable peeler. Arrange chicken, cucumber, apple and fennel on the bed of spinach. Garnish with fennel fronds and Pumpkin Spice Pecans
  • Whisk lemon juice, sweetener and Dijon mustard until smooth. Gradually add olive oil, whisking until emulsified. Drizzle over salad, toss and serve.

Notes

To make a creamy dressing, add 1/2 cup thick Greek yogurt to the dressing ingredients.

Nutrition

Calories: 471kcal | Carbohydrates: 11g | Protein: 2g | Fat: 36g | Saturated Fat: 5g | Sodium: 136mg | Potassium: 451mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5665IU | Vitamin C: 26.4mg | Calcium: 66mg | Iron: 2.1mg