Chicken Salad with Fennel & Favas
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Chicken Salad with Fennel & Favas

If you want a vegetarian version of this salad, use 6 portobellos or a grilled plant-based chicken substitute.

Ingredients

  • 1 cup fresh shelled fava beans

  • 2 large portobello mushrooms

  • 1 cup coarsely chopped celery and leaves, plus a few ribs from the heart, thinly sliced on an angle

  • ½ onion, thinly sliced

  • 1 fennel bulb, cored and very thinly sliced or sliced on a mandoline

  • 1 cup fresh flat-leaf parsley,

  • 1 lemon, juiced

  • 1 romaine heart, chopped

  • ⅓ cup EVOO  

  • Crushed red pepper or coarsely ground black pepper

  • 1 cup shaved Parmigiano-Reggiano or pecorino

  • 3 cups pulled or chopped rotisserie chicken

  • ¾ cup coarsely chopped walnuts or toasted hazelnuts, or 1/2 cup toasted pine nuts 

  • Whole grain or peasant bread, toasted, for serving (optional) 

Preparation

  • Step 1

    Bring a medium pot of water to a boil. Prepare an ice bath.

  • Step 2

    Add the favas to the boiling water. Boil for 5 minutes, then drain and transfer the favas to the ice bath. Drain and peel the favas. 

  • Step 3

    Using the tip of a spoon, gently scrape out the gills on the underside of the mushrooms. Wipe the tops of the mushrooms with a damp towel, then thinly slice. Transfer mushrooms to a large bowl, then toss with the celery, onion, fennel, parsley, and lemon juice. Season the salad with salt and let stand for 10 minutes.  

  • Step 4

    Add the romaine and favas to the salad. Toss with the EVOO and season with the crushed red pepper. Gently toss in the cheese. Arrange the salad on a platter or plates. Top with the chicken and the nuts and serve with the bread, if using.

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