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Chicken Salad with Fennel, Almonds, and Lemon Mayo

By Carrie Floyd, from the Culinate Kitchen collection

Total Time	10 minutes
Yield	4 sandwiches

Introduction

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

Ingredients

	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

Steps

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.
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.

Chicken Salad with Curry, Mandarin Oranges, Grapes, and Almonds

Celery Salad with the First Spring Herbs

Radish Sandwiches

Fennel, Almond, and Satsuma Salad

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