Fennel and Pecan Chicken Salad
Ingredients
- 1 bulb fennel- shredded fine
- 1/4 cup parsley leafs , minced
- 1/4 cup cranberries
- 1/4 cup toasted pecans
- 1 large cooked chicken breast shredded
- 1/2 cup mayo or sub plain hummus
- 1 tbs mustard
- salt and pepper
Instructions
- Rinse and chop fennel bulb into tiny pieces ( carefully use a mandolin to get super thin slices, and then chop into small pieces) and add to a large mixing bowl
- Shred the cooked chicken breast into the bowl. Chop pecans into small pieces.
- Add Parsley and cranberries, then toss all the ingredients together with the mayo, mustard, s&p
- Adjust mayo and salt/pepper to taste