Fennel & Chicken Slaw

Tod Dimmick

This crisp, cool, savory salad is perfect for summer weather.

1 - 1 1/2 cups cooked chicken, chopped
1 fennel bulb, sectioned, rinsed, and thinly sliced
1/2 cup parsley, rinsed and chopped
1/4 cup sweet onion, minced
1/4 cup dry toasted, sliced almonds
a handful fresh basil leaves, minced (about 1/4 cup)
salt and pepper

2 cloves garlic, crushed
3 tablespoons mayonnaise
2 tablespoons lemon juice (about half a lemon)
1 tablespoon olive oil
1 teaspoon fresh dill, minced
Mix the chicken, fennel, parsley, onion, almonds, and basil in a bowl. In a separate small bowl, mix the garlic, mayo, lemon juice, olive oil, and dill. Scrape this dressing over the salad and toss thoroughly to mix, seasoning to taste with salt and pepper.

Serve with a dry rose' or dry white wine and enjoy this salad, as you survey the view from the shade of your Provencal farmhouse. Or, in our case, as you survey the tailgate lot outside of Gillette Stadium before a Revs game.

Tip: A food processor equipped with the thin slice disk is a good tool for preparing this salad.

No comments: