Chicken, Fennel and Asparagus Salad

Chicken, Fennel, and Asparagus Salad

Back again with a Donna Hay recipe.  Sorry.  Can’t help it.  Love them all.  If you missed my post on Monday for her Ginger Beef Patties with Lime Noodle Salad, I encourage you to go back and read it, it’s where I address my deep and abiding love for Donna Hay and justify my Donna Hay Magazine subscription. 

Asparagus ready for roasting

With asparagus popping up all over, we have had it at least once a week.  So, when I saw that this recipe included fennel and asparagus, I thought that sounded like a delightful combination and it was!  This was excellent.  The radishes are so mild in the early spring, simply perfect.  The only change I made was that I used leftover chicken breasts from rotisserie chicken and I roasted my asparagus instead of blanching it, just because I love the flavor of roasted asparagus. 

Chicken, Fennel and Asparagus Salad

  • 2-3 cups shredded, cooked chicken
  • 1 bunch radishes, trimmed and thinly sliced
  • 1 bulb fennel, trimmed and thinly sliced
  • 100g curly endive (frisee) leaves
  • 1 bunch green asparagus, trimmed and blanched (or roasted)
  • 1 bunch white asparagus, trimmed and blanched (I omitted)
  • 1/2 cup grated parmesan cheese
  • mustard dressing
  • 1 T. Dijon mustard
  • 2 cloves garlic, crushed (I used one)
  • 2 T. lemon juice
  • 1/4 cup olive oil

Make the mustard dressing by combining ingredients in a bowl and whisking or place in jar and shake.

Toss the asparagus with a little olive oil salt and pepper and roast in a 450 degree oven for about 5 minutes. 

Place the radish, fennel, endive and chicken in a bowl and toss to combine.  Divide the asparagus between the plates and top with the salad mixture.  Drizzle the dressing over the top and sprinkle with Parmesan cheese.  Serves 4.

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Comments

  1. says

    oh yum! Asparagus and fennel…I’m practicably drooling. I don’t even like radish but it looks so pretty in there I would even eat it. I am so making this salad.

  2. says

    Can you believe that I haven’t had a single spear of asparagus yet this spring? I love salads like this that you can eat as a meal. YUM!

  3. says

    Your salad looks lovely, fresh and crisp, Pam. I’m not overly fond of raw fennel (love it roasted) but this salad looks too good to pass up!

  4. says

    Speaking of bunnies….you’d better quit eating so much salad or ya might become one;)

    Great looking plated salad, Pam.

  5. says

    Beautiful — and that little bit of radish (which I usually don’t like) seems like just the touch of pink needed to balance the dish. I think Donna Hay has a certain type of genius with simple ingredients.

  6. says

    I swear, most of my adapted/inspired recipes come from EveryDay Food or Cooking Light, so I totally get it. Hey, when they’re good, they’re good. Seriously, if I ever have expendable cash again, I’m heading Donna’s way. You’ve sold me.

  7. says

    Hitting the farmer’s market this morning where I can probably get everything except the roast chicken. I’ll do that myself and make this our Sunday dinner. Sounds delicious!