Best 7 Chicken Salad With Fennel Daikon And Scallions Recipes

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Indulge in a refreshing and crunchy chicken salad infused with vibrant flavors. Featuring succulent chicken, crisp fennel, and daikon radish, this salad offers a delightful contrast of textures and tastes. Scallions, celery, and parsley add a pop of freshness and herbaceousness, while a tangy dressing made with mayonnaise, Greek yogurt, lemon juice, and honey brings it all together. Discover variations of this salad with options like a creamy avocado dressing, a zesty yuzu-ginger dressing, or a classic vinaigrette. Enjoy the flexibility of preparing this salad ahead of time, making it perfect for meal prep or potlucks.

Let's cook with our recipes!

SESAME BRAISED CHICKEN WITH SCALLIONS, DAIKON AND MUSHROOMS



Sesame Braised Chicken With Scallions, Daikon and Mushrooms image

On a search for a nontraditional take on chicken in a pot in 2012, Melissa Clark was hoping for something that avoided the flavors and "seasonings inherent in Continental cuisine" - white wine, leeks, bacon. She found an answer in this recipe, which relies on dry sherry, soy sauce and star-anise-infused sesame oil as its braising liquid. Daikon and shiitake mushrooms soak up the liquid and soften under its weight. Be sure to brown the bird, too. It won't crisp the skin, but it does add depth of flavor.

Provided by Melissa Clark

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 15

3 bunches scallions (about 3/4 pound)
3 tablespoons peanut oil
1 tablespoon sesame oil
1 pound daikon radish, peeled and cut into 1 1/2-inch chunks
1/2 cup sliced shiitake mushroom caps
6 cloves garlic, smashed and peeled
2 inches ginger, peeled and thinly sliced
1 (3 1/2-pound) whole chicken
2 teaspoons coarse kosher salt
2 teaspoons black pepper
1 cup chicken stock
1/2 cup dry sherry
1 tablespoon soy sauce
4 whole star anise pods
1 1/2 teaspoons rice wine vinegar, more to taste

Steps:

  • Heat oven to 450 degrees. Trim the roots off the scallions. Separate the dark green tops from the bottoms.
  • In a 5- or 6-quart Dutch oven, heat 2 tablespoons peanut oil and 1.5 teaspoons sesame oil over medium-high heat. Add the scallion bottoms, daikon, mushrooms and garlic cloves. Cook, stirring occasionally, until golden, about 7 minutes. Add the ginger and cook 1 minute more. Use a slotted spoon to transfer vegetables to a platter.
  • Pat chicken dry; season inside and out with salt and pepper. Add the remaining 1 tablespoon peanut oil and 1.5 teaspoons sesame oil to the Dutch oven. Brown chicken, turning, until the skin is well browned. Turn chicken breast-side up. Scatter the vegetables around the chicken. In a small bowl, whisk together the stock, sherry and soy sauce. Pour over the chicken. Drop in the star anise pods. Tightly cover the pot and transfer to the oven. Cook until the chicken is no longer pink, 50 to 60 minutes.
  • Remove to a cutting board. Skim fat from the surface of the cooking liquid. Chop the scallion tops and stir in, with the vinegar. Carve chicken and serve, topped with vegetables and pot juices.

Nutrition Facts : @context http, Calories 817, UnsaturatedFat 37 grams, Carbohydrate 20 grams, Fat 56 grams, Fiber 5 grams, Protein 55 grams, SaturatedFat 14 grams, Sodium 1477 milligrams, Sugar 6 grams, TransFat 0 grams

CHICKEN SALAD WITH FENNEL SPICE



Chicken Salad with Fennel Spice image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 16

1 chicken, about 3 1/2 pounds
3 tablespoons Fennel Spice Rub, recipe follows, plus 1 1/2 teaspoons
6 tablespoons extra-virgin olive oil, plus 6 tablespoons
1 large celery rib, halved
1 large carrot, halved
1 large yellow onion, quartered
2 bay leaves
1/4 cup thinly sliced celery heart
1/4 red onion, thinly sliced
2 to 3 teaspoons fresh lemon juice
Sea salt, preferably gray, and freshly ground black pepper
1/4 cup thinly sliced fresh basil leaves
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt

Steps:

  • Lay out the chicken, spreading out the parts as much as possible. Cover generously with 3 tablespoons of the fennel spice, rubbing it into the skin. Place a large pot over medium-high heat. When the pan is hot, add 6 tablespoons of the oil and heat to almost smoking. Add the chicken and brown on all sides, about 5 to 6 minutes per side. Add the celery, carrot, onion and bay leaves and sauté for a few minutes. Add 4 cups of water to the pot, or enough to cover the chicken. Bring to a gentle simmer and cook just until the chicken is almost fully cooked, about 40 minutes. Turn off the heat and cover and let cool. When pan has cooled, place in the fridge overnight.
  • Lift out the cooled chicken and strain the stock, discarding the solids. Refrigerate or freeze the chicken stock for another use.
  • Remove the skin and bones from the chicken. Shred the meat by hand into rough bite-size pieces.
  • In a large bowl, combine the shredded chicken, celery heart, red onion, 6 tablespoons olive oil, 2 tablespoons lemon juice, remaining 1 1/2 teaspoons Fennel Spice Rub, and salt and pepper, to taste. Add more oil, lemon juice, or Fennel Spice Rub, if desired. Add the basil and serve.
  • Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
  • Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

CHICKEN SALAD WITH SCALLIONS AND YOGURT



Chicken Salad with Scallions and Yogurt image

Our Chicken Salad with Scallions and Yogurt is a creamy, delicious take on a classic. Use our Basic Poached Chicken shredded and mixed with low-cal salad ingredients when you want a healthy lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Makes 3 cups

Number Of Ingredients 7

1/4 cup finely chopped celery
1/4 cup finely chopped scallions
1/2 cup plain lowfat yogurt
2 tablespoons finely chopped fresh basil
Coarse salt and ground pepper
2 breast halves from Basic Poached Chicken, cooled and torn
Fresh lemon juice, for serving

Steps:

  • In a large bowl, stir together celery, scallions, yogurt, and basil. Season with salt and pepper. Fold in poached chicken. Season with salt, pepper, and lemon juice. Serve over greens or in a sandwich.

Nutrition Facts : Calories 118 g, Cholesterol 1 g, Fat 3 g

SESAME-SCALLION CHICKEN SALAD



Sesame-Scallion Chicken Salad image

This reimagined chicken salad is lighter and leafier than your standard picnic lunch. Tender poached chicken, crisp greens, cukes, and scallions get tossed with a sesame dressing that takes its cues form gomae, a Japanese spinach salad.

Provided by Christina Chaey

Categories     Bon Appétit     Lunch     Dinner     Salad     Chicken     Cucumber     Green Onion/Scallion     Sesame     Lettuce     Cilantro     Soy Sauce     Honey     Poach     Peanut Free     Tree Nut Free     Dairy Free     Picnic

Yield 4 servings

Number Of Ingredients 13

2 skinless, boneless chicken breasts (1-1½ lb. total)
3 Tbsp. kosher salt, plus more
3 scallions, thinly sliced on a deep diagonal
3 Persian cucumbers
½ cup toasted sesame seeds, divided
2 Tbsp. fresh lime juice
2 Tbsp. tahini
1 Tbsp. soy sauce
1 tsp. honey
¼ tsp. crushed red pepper flakes
¼ head of romaine or green or red leaf lettuce or 1 head of Little Gem lettuce
Big handful of cilantro leaves with tender stems
½ lime (for serving)

Steps:

  • Bring chicken, 3 Tbsp. kosher salt, and 5 cups water to a bare simmer in a medium pot over medium heat (chicken should be submerged). Be patient-this will take a little while. Once liquid begins to simmer, reduce heat to low and cook (water should not be simmering at all now) until juices run clear when thickest part of chicken is pierced, 8-10 minutes. Transfer chicken to a medium bowl; discard poaching liquid. Let chicken sit until cool enough to handle, then shred meat into big pieces; set aside.
  • Meanwhile, place scallions in a small bowl and pour in very cold water to cover; let soak 10 minutes.
  • Drain scallions in a mesh sieve or colander, then rinse under cold running water, swishing vigorously to rinse and to encourage them to curl up. Shake off as much water as possible and place in a large bowl; set aside.
  • Working one at a time, slice cucumbers in half crosswise, then slice each piece in half lengthwise. Place quarters cut side down and slice in half lengthwise again to create 8 pieces total per cucumber. Add to bowl with reserved chicken.
  • Set 1 Tbsp. sesame seeds aside in a small bowl for serving. Crush remaining sesame seeds in a mortar and pestle until some of the seeds have turned to powder, but with plenty of whole seeds left. (Alternatively, you can pulse seeds a few times in a food processor or spice mill, then transfer to a medium bowl before proceeding). Add lime juice, tahini, soy sauce, honey, and red pepper flakes and mash to create a paste. Add ¼ cup water and whisk to combine (if you don't have a small enough whisk, work in with the pestle). Taste and season with salt.
  • Add lettuce and cilantro to bowl with reserved scallions. Pour half of dressing over and toss to coat. Arrange on a platter. Pour remaining dressing over chicken and cucumbers, toss to coat, and arrange over greens. Top salad with reserved 1 Tbsp. sesame seeds and squeeze juice from lime half over.

CHICKEN AND FENNEL SALAD SANDWICHES



Chicken and Fennel Salad Sandwiches image

Provided by Maggie Ruggiero

Categories     Salad     Chicken     Citrus     Herb     Vegetable     Roast     Yogurt     Lunch     Fennel     Summer     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 18

For chickens
3 whole chickens
4 teaspoons salt
3/4 teaspoon black pepper
1/2 stick (1/4 cup) unsalted butter, softened
For dressing and sandwiches
1 1/4 cups mayonnaise
1/2 cup plain yogurt
1 teaspoon finely grated fresh lemon zest
1/4 cup fresh lemon juice
1 1/2 teaspoons fennel seeds, toasted and cooled, then lightly crushed
1 1/2 teaspoons salt
1 teaspoon black pepper
1 cup chopped fresh basil
3cups chopped fennel bulb (sometimes called anise; from 2 to 3 medium bulbs, stalks discarded)
12 rolls or buns
Special Equipment
an instant-read thermometer

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.

ROAST CHICKEN WITH FENNEL



Roast Chicken With Fennel image

The kind of fennel we see in supermarkets (which, almost needless to say, is cultivated, not wild) is wonderful when cooked to full tenderness, so I thought it might make a good base for chicken, which is heavier than fish and takes longer to cook. The idea was that the fennel would lend its flavor to the chicken, the chicken would lend its juices to the fennel and the creation would need little else. The results were better than expected. Garnished with parsley and served with a bit of lemon (especially when caramelized, fennel can be quite sweet), the dish has an elegant look and delicious, surprisingly complex flavor.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 6

1/3 cup extra virgin olive oil, or as needed
2 bulbs fennel, trimmed and cut into 1/4-inch-thick slices
Salt and freshly ground black pepper
1 whole (about 3-pound) chicken, cut up, or about 3 pounds drumsticks and thighs
Chopped fresh parsley leaves for garnish
Lemon wedges

Steps:

  • Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper.
  • Top fennel with the chicken parts, skin side up. Ideally, you'll have a layer of fennel pretty much covered by a layer of chicken, but it's fine if some of the fennel roasts uncovered. Spoon some of the oil from bottom of pan over chicken. If there is not enough, drizzle additional olive oil over the chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.
  • The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.

Nutrition Facts : @context http, Calories 693, UnsaturatedFat 37 grams, Carbohydrate 9 grams, Fat 53 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 855 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN SALAD WITH FENNEL AND CHARRED DATES



Chicken Salad With Fennel and Charred Dates image

The unlikely inspiration for this savory-sweet salad comes from Lilia, an Italian restaurant in Brooklyn, where vanilla gelato is adorned with sea salt, honey, olive oil and fennel pollen for a dessert that is citrusy, creamy and fresh. The savory spin goes like this: Thinly slice two fennel bulbs, then mix with shallots and shredded cooked chicken. Dates cook in olive oil so their outsides blister and their insides become caramel-like and soft. Fennel seeds and red-pepper flakes are added to the skillet, which creates a spiced oil for dressing the salad.

Provided by Ali Slagle

Categories     lunch, quick, weeknight, poultry, salads and dressings, main course

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 small fennel bulbs (about 2 pounds total), tough outer layers removed, fronds reserved, stalks thinly sliced, bulbs halved and thinly sliced through the root
1 shallot, thinly sliced
1/4 cup freshly squeezed lemon juice (from 2 lemons), plus more to taste
Kosher salt and black pepper
4 cups shredded cooked chicken (about 1 pound)
1/2 cup extra-virgin olive oil
8 Medjool dates, pitted and quartered
2 teaspoons fennel or coriander seeds
1/2 teaspoon red-pepper flakes, plus more to taste

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.

Tips:

  • For the best flavor, use fresh, high-quality ingredients.
  • If you don't have fennel or daikon, you can substitute other crunchy vegetables, such as celery or radishes.
  • Be sure to chop the vegetables into small pieces so that they are easy to eat.
  • Use a light hand with the mayonnaise so that the salad is not too heavy.
  • Season the salad to taste with salt and pepper.
  • Serve the salad immediately or chill it for later.

Conclusion:

This chicken salad with fennel, daikon, and scallions is a delicious and refreshing dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover chicken. With its crunchy vegetables and tangy dressing, this salad is sure to please everyone at the table.

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