Apple Fennel Chicken Salad

Apple Fennel Chicken Salad is a delicious blend of sweet, crisp apples, bold fennel, tender chicken, crunchy walnuts, and a creamy mayo-and-honey-mustard dressing with Green yogurt. I make it for lunch, dinner, or a snack; stuff it into sandwiches or wraps; or scoop it over a bowl of greens. 

By the way, every time I make this Herb-Roasted Turkey recipe with brown sugar, apples, grapes, and pears, I use the leftovers to make this salad, just swapping the chicken for turkey.

This refreshing salad is perfect for sandwiches with a plate of fruit on the side. I even like to serve it with crackers and crunchy veggies as a dip. No matter how you serve it, this chicken salad is a whole new spin on the classic dish your grandma used to make. Your family and friends will be asking for the recipe, so make sure you save it.

Why you will love this recipe 

• Not the usual chicken salad: This unique salad has a crisp, fresh fennel flavor and a satisfying textural contrast compared to traditional chicken salad. The raw fennel provides an earthy flavor to balance the sweetness of the apples.  
• Perfect for fall: It’s a great way to use up all those extra apples if you already made apple pie, apple dumplings, and other apple recipes. 
• Cold salad for warm weather. It’s fun to make for dinner when the weather is warm; I don’t have to turn on the oven and heat the house.
• Leftovers: Speaking of chicken, it’s a great way to use up the night before’s leftovers. When I have leftovers, I always whip up a batch of chicken salad to make wraps or sandwiches. 

What you will need

• Chicken: I use boneless, skinless organic chicken breast because it is so convenient and easy to use. It also helps if I have leftover chicken from the night before. 
• Produce: Granny Smith apples are my favorite because they are tart and sweet. I cut them into matchsticks for this recipe. Raw fennel, chopped into small chunks, adds a delightful, crunchy, and bright flavor like licorice or anise. Chopped green onions provide a mild bite and a pop of color. Chopped walnuts add a crunchy, buttery texture and flavor. I also get a lemon to squeeze my own lemon juice for the freshest taste.
• Wet ingredients: Mayonnaise is a rich, creamy binder to coat the chicken, apples, and other ingredients. I also add Greek yogurt, so the dressing isn’t so heavy with mayo. Honey mustard creates another layer of flavor to offset the richness of the mayo and accentuate the fennel. Lemon juice brightens the dressing with a citrus punch and prevents the apples from browning. 
• Seasonings: Besides salt and pepper, I also add some chopped dill for a savory, grassy hint and freshly minced parsley to cut through the rich dressing and amplify the garden-fresh aroma of the other herbs.

How to prepare

Prep the chicken: First, I season and cut it into cubes, then add it to a large bowl. 

Mix the salad: Then, I add the rest of the ingredients to the same bowl. I use a large spatula to toss the ingredients until they are well combined, adding more mayo or Greek yogurt, salt, and pepper as needed. 

Serve on bread with sides: Now, I serve on my favorite sandwich bread with lettuce leaves and a side of vegetables or fruit.

Expert tip

The best way to cut fennel

First, cut off the green fronds at the top of the bulb. I save mine for salads or garnish. Then, I slice a thin sliver off the bottom, so the bulb stands flat. I use a vegetable peeler or paring knife to shave off the outside of the bulb until it is clean. Now, I stand the bulb flat and use a sharp knife to cut straight down the center. I lay the halves flat down and cut out the core from the bottom of each. Finally, I slice the halves into thin pieces for this recipe. However, for other recipes, they can be sliced into chunks, quarters, or diced.

More tips to consider:

• Make sure your family or guests like the taste of fennel before serving it. Raw fennel has a bold flavor that is similar to black licorice. Not everyone likes this taste.
• Cut the apples and fennel into thin slices so every bite is delicately crunchy and not too bold. 
• Choose smaller fennel bulbs less than 4 inches wide. The big ones can be woody and tough. 
• Be sure to toss the cut apples in lemon juice so they don’t turn brown
• Don’t add the nuts until right before serving so they stay crunchy.

Recipe variations and add-ins:

• Add bacon: The rich, meaty flavor of bacon bits makes this salad even more irresistible.
• Cheesy salad: To make this chicken salad cheesy, I like to add shredded cheddar, mozzarella, or parmesan.
• Ranch seasoning: My kids love it when I sprinkle some of my homemade ranch seasoning on this salad. Better yet, add bacon, cheddar, and ranch seasoning for a triple delicious boost. 
• Spicy apple fennel chicken salad: When I add red pepper flakes, my spicy-food lovers devour it, so I always make extra. 
• Seasoned chicken: Instead of using chicken breast, try this with seasoned rotisserie chicken or barbecue chicken. 

Serving suggestions:

I like to serve this apple fennel chicken salad on my homemade brioche bread because its rich, buttery crumb makes every bite perfect. This recipe is easy to make, with a starter that requires only 4 ingredients and a dough that requires 5. The step-by-step instructions are so simple that anyone can do it. I promise you, this will be your new favorite bread recipe. But if you want something really easy, this yeast bread recipe is perfect for beginners. 

To make this a hearty meal, I add vegetables on the side, like my Instant Pot buttered cabbage, which is so rich and delicious and only takes a few minutes. It’s flavored with garlic, chicken broth, lemon zest, peppercorns, and lots of butter, so you don’t have to worry about boring cabbage with this dish. If you want something lighter for a picnic or barbecue-style meal, try my tangy homemade coleslaw with just a few ingredients and fresh dressing that takes less than 30 minutes to make from scratch. 

How to store leftovers:

• Refrigerate: This chicken salad will stay fresh in an airtight container in the fridge for several days.
• Freezing: Freezing is not recommended.  

Frequently asked questions

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