Shaved Fennel And Chicken Salad With Mustard Vinaig

Name: Shaved Fennel And Chicken Salad With Mustard Vinaigrette And Crispy Chicken Skin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless chicken breasts; 2 cloves garlic; 1 bay leaf; 4 sprigs thyme; 1 1/4 teaspoons salt, divided; 1 teaspoon black peppercorns; 1/4 cup olive oil; 1 tablespoon apple cider vinegar; 1 tablespoon Dijon mustard; 1 teaspoon honey; 1 tablespoon lemon juice; 2 shallots, diced; 1/8 teaspoon freshly ground black pepper; 1 fennel bulb, washed, trimmed, and sliced thinly using a mandolin, plus fennel fronds; 1 1/2 cups arugula

Servings: persons

2 boneless chicken breasts
2 cloves garlic
1 bay leaf
4 sprigs thyme
1 1/4 teaspoons salt, divided
1 teaspoon black peppercorns
1/4 cup olive oil
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1 tablespoon lemon juice
2 shallots, diced
1/8 teaspoon freshly ground black pepper
1 fennel bulb, washed, trimmed, and sliced thinly using a mandolin, plus fennel fronds
1 1/2 cups arugula

1
Preheat oven to 350u00b0F. Remove skin from chicken breasts. Using a sharp knife, scrape any excess fat off of skin and discard. Spread chicken skin flat on a sheet of parchment paper. Top with another sheet of parchment paper. Transfer to a baking sheet. Top with another baking sheet or oven-safe dish to ensure skin stays flat. Bake until skin is crispy and golden, 1 hour.
2
Meanwhile, in a saucepan over high heat, add garlic, bay leaf, thyme, 1 teaspoon salt, peppercorns, and 6 cups water; bring to boil. Add boneless, skinless breasts to liquid. Return to a boil, cover, and simmer until chicken is cooked through, 15-20 minutes, depending on size of breasts. Remove chicken and set aside to cool. Discard remaining liquid.
3
Using two forks, shred chicken into large pieces.
4
In a small bowl, whisk olive oil, vinegar, mustard, honey, lemon juice, shallots, 1/4 teaspoon salt, and pepper to combine.
5
In a large bowl, toss chicken, fennel, fennel fronds, arugula, and dressing to combine. Divide among plates and top evenly with large cracked pieces of crispy chicken skin.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 boneless chicken breasts, 2 cloves garlic, 1 bay leaf, 4 sprigs thyme, and more.

Yes, Shaved Fennel And Chicken Salad With Mustard Vinaigrette And Crispy Chicken Skin falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shaved Fennel And Chicken Salad With Mustard Vinaigrette And Crispy Chicken Skin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions