Lemon Fennel Chicken Salad

In this hearty chicken salad, bright lemon and earthy fennel, everything benefits from a little time on the grill, even the romaine. Crumbled feta adds a creamy counterpoint.
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Lemon Fennel Chicken Salad recipe

Lemon Fennel Chicken Salad

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  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 2 lemons
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 tsp each sea salt and ground black pepper, divided
  • 3 6-oz boneless, skinless chicken breasts
  • 2 tsp fennel seeds
  • 3 heads romaine hearts, 
halved through the core
  • 1 small red onion, cut into 
6 wedges keeping root 
end intact
  • 1 red bell pepper, quartered, cored and seeded
  • 1 bulb fennel, quartered through core
  • 3 tbsp crumbled feta cheese
  • 1 tbsp chopped fresh dill

Preparation

  1. Prepare dressing: Zest lemons, then squeeze to yield 1/4 cup juice. In a small bowl, combine zest, ¼ cup juice, garlic, oil and 1/2 tsp each salt and pepper. Set aside.
  2. Sprinkle skinned side of chicken with fennel seeds and remaining 1/2 tsp each salt and pepper, pressing seeds into chicken.
  3. Arrange romaine, onion, bell pepper and fennel on a large platter and brush both sides with about half of dressing.
  4. Prepare a grill to medium-high and lightly oil grate. Grill chicken, seeded side first, until cooked through, 4 to 5 minutes per side. Grill onion, bell pepper and fennel until softened and lightly charred, 4 to 5 minutes per side. Grill romaine until lightly charred, 3 to 4 minutes per side. Set chicken aside to rest for 5 minutes. Set onion, bell pepper, fennel and romaine aside until cool enough to handle, about 3 minutes.
  5. Cut core from romaine and arrange leaves on plates or a platter. Cut root ends from onion, slice or dice bell peppers and slice and core fennel; arrange vegetables on top of romaine. Slice chicken and arrange on top of vegetables. Sprinkle with cheese and dill, drizzle with remaining dressing.

Nutrition Information

  • Serving Size: 1/6 of chicken salad
  • Calories: 268
  • Carbohydrate Content: 18 g
  • Cholesterol Content: 51 mg
  • Fat Content: 13 g
  • Fiber Content: 9 g
  • Protein Content: 23 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 452 mg
  • Sugar Content: 7 g
  • Polyunsaturated Fat Content: 2 g