Fennel, Bean, Chicken Salad

This recipe for Fennel, Bean, and Chicken Salad is a great warm weather main dish. It's easy to make and has a wonderful fresh flavor.

This recipe is from my Salad of the Day cookbook.

Fennel, Bean, and Chicken Salad

Ingredients

• 2 cans cannellini beans, drained and rinsed

• 1 fennel bulb, trimmed - fronds reserved

• 1/2 tsp fennel seeds

• 3 Tbsp fig or date balsamic vinegar

• 1/2 tsp minced garlic

• salt and freshly ground pepper

• 1/2 cup extra virgin olive oil

• 1-1/2lbs chicken breast tenders

• 1/2 cup thinly sliced red onion

• 1 orange bell pepper, sliced

Instructions

1. Quarter the fennel bulb lengthwise and soak it in ice water for 30 minutes.

2. While the fennel is soaking, cook the chicken tenders on a griddle pan.

3. Remove the chicken and set aside to cool slightly.

4. Drizzle the griddle pan with olive oil and saute the bell pepper until tender.

5. Tear the chicken, with two forks, into big chunks.

6. Warm the beans in a saucepan and set aside.

7. Drain and pat dry the fennel bulb.

8. Slice the fennel crosswise into very thin strips.

9. Chop 1/2 cup of the fronds.

10. Crush the fennel seeds with a mortar and pestle.

11. In a large bowl or small food processor, combine the fennel seeds, vinegar, salt and pepper.

12. Drizzle in the 1/2 cup olive oil.

13. In a large salad bowl, combine all the ingredients and toss with the dressing.