Fennel & Pear Chicken Salad

by Amanda Ashley September 03, 2020

Fennel & Pear Chicken Salad

Crisp, Refreshing, Light
This recipe features our latest curated pairing selection:

Rosemary Infused Olive Oil

& Pear Apple Aged Balsamic Vinegar

Smoked Lapsang Souchong Tea Dry Rub

You Will Need:

-2 1/2 c of cooked, chopped chicken- try our Lemon Rosemary Roasted Chicken recipe to prepare your chicken if you'd like
-2 tbsp  Rosemary Infused Olive Oil or to taste
-2 tbsp  Pear Apple Aged Balsamic Vinegar or to taste
-1/2 Fennel, tops removed and sliced thinly
-2 Sprigs Rosemary, washed, de-stemmed and finely chopped
-1/2 Pear sliced (firm crispy pears are better than soft ripe ones)
-2 tbsp raisins or sliced grapes
-1/2 red bell pepper grilled and chopped
-6-8 tomatoes sliced in half
-1 1/2 tsp Smoked Lapsang Souchong Tea Dry Rub
-1/4 tsp sea salt
-1/4 tsp fresh ground pepper
-1 handful raw walnuts coarsely chopped
-1/4 cup chopped parsley
1/4 tsp stoneground mustard

To Prepare:
-Place all ingredients in a large salad bowl, and gently combine 
-Refrigerate 20 minutes (optional) before serving
Try serving it as a wrap in a flour tortilla or wrap, spread creme fraiche, add lettuce and enjoy! Carb free?  Try it over a bed of greens!
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Recipes & Photos By: Amanda Ashley

Amanda Ashley
Amanda Ashley


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