|Total Time||10 minutes|
If you can’t find fennel, feel free to substitute celery and a couple of tablespoons of chopped fresh parsley.
|~||Zest of 1 small lemon (optional)|
|~||Juice of 1 small lemon|
|2||cups cooked chicken (grilled, roasted, or poached), cut or torn into bite-size pieces|
|½||cup fennel bulb and fronds (not stalks), diced|
|1||medium shallot, diced|
|¾||cup sliced almonds, toasted|
|~||Salt and pepper to taste|
|8||slices whole-grain bread|
|~||Mixed salad greens or baby arugula, washed and dried|
This content is from the Culinate Kitchen collection.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite