Apple, Fennel

Chicken Salad

"Roasted chicken with apples, toasted pecans, dates, sweet onion, celery & crushed fennel seeds in a creamy Dijon Mustard sauce"


Roasted Chicken Breasts

3 1/2-4 pounds bone in chicken breasts-about 4 large breasts 

Olive oil

Salt & pepper

Roasting pan with rack

Food thermometer

3/4 cup diced sweet onion

1/2 cup diced celery

1 cup small cubed, honey crisp apples

tossed with lemon juice to prevent browning

½ cup chopped Good Quality dates

1 cup coarsely chopped toasted pecans

1 teaspoon salt

¾ teaspoon black pepper

2 tablespoons coarsely chopped Italian parsley

1 teaspoon crushed fennel seeds-mortar pestle


1 cup mayonnaise

2 tablespoons Dijon mustard

2 tablespoons fresh lemon juice

1 lemon

Whole Grain bread

Onion Rolls

Sliced tomatoes

Sliced avocados

Your favorite lettuce

Crispy bacon


Pecans should be toasted on a large baking sheet at 400 degrees F 

Note: I recommend using dates bought fresh from a bin rather than packaged.

Roasted Chicken Breasts

Preheat oven to 400 degrees F.

Pat dry the chicken with paper towels, rub with olive oil and season well with salt & pepper.  Place 1-2 inches apart, bone side down in the roasting pan, place in the center of the oven and roast until temperature of each breast reaches 165-170F.  Remove from oven, place breasts on a platter to cool. Once cooled, remove meat from the bone and cube with a sharp knife.

Measure out 4 cups of the cubed chicken and place in a large mixing bowl.  Add all of the ingredients, except for the sauce and toss well.

Add the sauce ingredients and spread out over the top with a spoon.  Toss very well to combine.  Add more mayonnaise if desired.  

Serve with whole grain breads, onion rolls, lettuce, tomato, avocado and crispy bacon.