·Rachael Ray
Chicken Salad with Fennel & Favas
If you want a vegetarian version of this salad, use 6 portobellos or a grilled plant-based chicken substitute.
Ingredients
- 1 cup fresh shelled fava beans
- 2 large portobello mushrooms
- 1 cup coarsely chopped celery and leaves, plus a few ribs from the heart, thinly sliced on an angle
- ½ onion, thinly sliced
- 1 fennel bulb, cored and very thinly sliced or sliced on a mandoline
- 1 cup fresh flat-leaf parsley,
- 1 lemon, juiced
- 1 romaine heart, chopped
- ⅓ cup EVOO
- Crushed red pepper or coarsely ground black pepper
- 1 cup shaved Parmigiano-Reggiano or pecorino
- 3 cups pulled or chopped rotisserie chicken
- ¾ cup coarsely chopped walnuts or toasted hazelnuts, or 1/2 cup toasted pine nuts
- Whole grain or peasant bread, toasted, for serving (optional)
Directions
- Step 1 Bring a medium pot of water to a boil. Prepare an ice bath.
- Step 2 Add the favas to the boiling water. Boil for 5 minutes, then drain and transfer the favas to the ice bath. Drain and peel the favas.
- Step 3 Using the tip of a spoon, gently scrape out the gills on the underside of the mushrooms. Wipe the tops of the mushrooms with a damp towel, then thinly slice. Transfer mushrooms to a large bowl, then toss with the celery, onion, fennel, parsley, and lemon juice. Season the salad with salt and let stand for 10 minutes.
- Step 4 Add the romaine and favas to the salad. Toss with the EVOO and season with the crushed red pepper. Gently toss in the cheese. Arrange the salad on a platter or plates. Top with the chicken and the nuts and serve with the bread, if using.