chicken-salad sandwich

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Chicken Salad with Fennel, Almonds, and Lemon Mayo

By , from the Culinate Kitchen collection
Total Time 10 minutes
Yield 4 sandwiches


If you can’t find fennel, feel free to substitute celery and a couple of tablespoons of chopped fresh parsley.


¼ cup mayonnaise
~ 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


  1. Put the mayonnaise in a medium bowl, then whisk in the lemon zest and juice to taste (I like it lemony, so I err on the side of more rather than less lemon juice). Stir in the chicken, fennel, shallot, and almonds, then season to taste with salt and fresh ground pepper.
  2. If the bread is extremely fresh, top with chicken salad and mixed greens; otherwise, toast the bread first.

This content is from the Culinate Kitchen collection.

There is 1 comment on this item
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100% recommend this recipe
1. by Michelle D ~ aka Sage on May 10, 2010 at 4:03 PM PDT

I made this for Mother’s Day. Wow, is this good and even better the next day!

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