Chicken Salad With Fennel Spice Recipes

CHICKEN THIGHS WITH GRAPEFRUIT-FENNEL SALAD

Steps:

• Place a baking sheet on the bottom oven rack and preheat to 475 degrees F. Coarsely grind the coriander and fennel seeds in a spice grinder or crush with a heavy skillet. Put the chicken in a large bowl and sprinkle with the spices; season with salt and pepper and toss well.
• Drizzle the baguette slices with 1 tablespoon olive oil and season with salt and pepper. Set aside.
• Heat a large skillet over high heat; add 2 teaspoons olive oil. Add the chicken and cook until browned on the bottom, 3 minutes. Flip and cook until browned on the other side, 1 to 2 minutes.
• Carefully arrange the baguette slices on the hot baking sheet. Put 1 chicken thigh on each baguette slice. Roast on the bottom rack until the chicken is cooked through and the baguette is browned and crisp on the bottom, 15 to 17 minutes.
• Meanwhile, peel the grapefruits with a paring knife; cut out the segments and transfer to a bowl. Squeeze in the juices from the membranes and add the remaining 1 tablespoon olive oil. Trim and core the fennel; finely chop the fennel bulb and 1/4 cup fronds and add to the bowl along with the parsley. Season with 1/4 teaspoon salt and a few grinds of pepper and toss well.
• Divide the bread and chicken among plates. Spoon the grapefruit-fennel salad over the chicken and top with the cheese.

SHEET-PAN CHICKEN WITH APPLE, FENNEL AND ONION

Steps:

• Heat oven to 425 degrees. In a small skillet, toast the fennel seeds over medium-low heat, stirring frequently until fragrant, about 2 to 3 minutes. Pound into a coarse powder with a mortar and pestle or, alternatively, roughly chop. In a large bowl, toss together the chicken with 1 tablespoon olive oil and the fennel seeds and season well with salt and pepper.
• Place the onion, fennel and apple slices on the sheet pan. Toss with the remaining olive oil and season well with salt. Spread in an even layer. Add the chicken skin side up on top of the vegetables and lay the rosemary (distributing evenly) on top of the chicken. Roast for 25 to 30 minutes until the chicken is cooked through and the onions, fennel and apples are softened and have begun to caramelize at the edge of the pan.
• Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the rosemary sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Season with flaky salt.

CRISPY, BREADED CHICKEN WITH FENNEL SALAD

Steps:

• For the chicken: Preheat the oven to 200 degrees F. Set a wire rack in a rimmed baking sheet.
• Fill a 14-inch cast-iron skillet with enough canola oil to come halfway up the side. Heat over medium heat until the oil reaches 350 to 375 degrees F (or a few panko breadcrumbs bubble up when sprinkled into the skillet).
• Meanwhile, place 1 chicken breast in a 1-gallon resealable plastic bag. Using a rolling pin or the flat side of a meat tenderizer, evenly pound the breast until about 1/4 inch thick. Remove to a plate and repeat with the 2nd breast. Reserve the resealable plastic bag.
• Add the flour, 1/2 teaspoon of salt and 1/2 teaspoon black pepper to the same bag and shake to combine. Add 1 breast at a time and shake to coat.
• Beat the eggs in a medium shallow bowl. In another medium shallow bowl, combine the panko with both sesame seeds, 1/2 teaspoon salt, 1/2 teaspoon black pepper, the garlic powder and cayenne. Stir to combine.
• Dip each floured breast in the egg, coating both sides and then dredge in the panko, pressing to help the crumbs adhere. Return the breaded chicken to the plate.
• Carefully lower the chicken in the hot oil and cook until golden brown and crispy, 3 to 4 minutes per side. Transfer to the prepared baking sheet and keep warm in the oven while you make the salad.
• For the salad: Combine the lemon zest and juice, olive oil, vinegar, Dijon, honey and 1/4 teaspoon pepper in a medium bowl. Whisk together.
• Halve the fennel lengthwise, cut out and discard the core, then thinly slice the fennel crosswise into half-moons and tear the fronds into pieces. Add both to the bowl.
• Halve, core and thinly slice the apple. Add to the bowl along with the walnuts and parsley. Toss and taste for seasoning.
• Remove the chicken from the oven, place on a platter then mound the salad on top. Serve right away.

CHICKEN AND FENNEL SALAD SANDWICHES

Steps:

• Roast chickens:
• Put oven rack in middle position and preheat oven to 425°F.
• Rinse chickens inside and out and pat dry. Stir together salt and pepper, then sprinkle over chickens inside and out. Put 1 tablespoon softened butter evenly under skin of each breast, then rub remaining tablespoon butter over skin of each. Arrange chickens in a 17- by 12-inch shallow heavy baking pan and roast, switching position of chickens and rotating pan halfway through roasting to help cook evenly, until thermometer inserted into fleshy part of each thigh (do not touch bone) registers 170°F, about 1 hour. Cool completely, about 1 hour.
• Discard skin and bones from chickens, then coarsely shred meat and transfer to a large bowl.
• Make dressing and assemble sandwiches:
• Stir together mayonnaise, yogurt, zest, lemon juice, fennel seeds, salt, pepper, and basil, then pour over chicken in bowl. Add chopped fennel and stir to combine. Season with salt and pepper.
• Serve chicken salad in rolls.

AROMATIC FENNEL CHICKEN

Steps:

• In a large nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , Sprinkle chicken with salt and pepper. Brown chicken on all sides in reserved drippings; remove and keep warm. Add fennel and onions to the pan; cook and stir for 3-4 minutes or until onions are tender. Add garlic; cook 1 minute longer., Stir in the wine, lemon juice and zest, bay leaves, thyme and cayenne. Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear. Remove chicken and keep warm. , Cook the fennel mixture, uncovered, until slightly thickened, stirring occasionally, 8-10 minutes. Stir in capers and reserved bacon. Discard bay leaves. Serve with chicken.

CHICKEN SALAD WITH FENNEL AND CHARRED DATES

Steps:

• In a large bowl, toss together the sliced fennel, shallot and lemon juice. Season with salt and pepper. Place the chicken on top, but don't stir.
• In a medium (10-inch) skillet, heat the oil over medium. Add the dates and cook, stirring halfway through, until blistered in spots, 1 to 2 minutes. Season with salt and pepper, turn off the heat, then add the fennel seeds and red-pepper flakes. Swirl until sizzling and fragrant, then immediately pour the oil and dates over the chicken. Toss to combine. Taste and adjust with salt, pepper, red-pepper flakes and lemon juice. Top with some torn fennel fronds.

CHICKEN SALAD WITH FENNEL, DAIKON AND SCALLIONS

Steps:

• Simmer the chicken breasts in white wine and chicken stock until they are cooked, about 15 minutes.
• Wash and trim the fennel. Wash and peel the radish. Wash, trim and seed the red pepper. Using the slicing blade of a food processor, slice the fennel, radish and pepper.
• Wash, trim and chop scallions.
• In a large bowl, mix mayonnaise, yogurt, vinegar, soy, mustard, sugar, lime juice, five-spice powder and pepper.
• Mince the garlic, grate the ginger and add them to the dressing with the vegetables.
• Drain cooked chicken, cut into cubes and stir into dressing.