St-pats-badge

Click to view the Donnersmith Photography portfolios.

Click to go to an index of Stephencooks recipes by ingredients.

Scroll down to find recipes in the Stephencooks Recipe Box.

COURSE

Appetizers & Snacks
Breads
Breakfast
Brunch
Side Dishes
Soup
Salad
Drinks
Dessert

STYLE

Comfort Food
Chinese
Decadent
Grilled Food
Italian
Japanese
Pasta
Pizza
Roasted Vegetables
Sandwiches
Smoked Food

MAIN INGREDIENT

Beef
Chicken
Eggs
Lamb
Pork
Seafood
Veggies

NUTRITION

Healthy Recipes
Low Carb
Low Fat
Weight Watchers 0 Pt
Weight Watchers 1 Pt
Weight Watchers 2 Pts
Weight Watchers 3 Pts



MORE

Master Recipes
Leftovers
Quick Prep
Sauces
Tips & Tools
Wild Caught / Foraged



Recipe-finder-tag-bottom
Click to see Saveur's feature on my Rosemary Rutabaga Fries.

« Braised Oyster Mushrooms | Main | Deviled Egg Salad »

Grilled Fennel / Chicken Salad

Grilled Fennel / Chicken Salad
  

Recently I've been thinking of the joys of grilled fennel, so with another sunset beach picnic looming (we try to do one every other week) I picked up some fennel and some chicken breasts for the grill. This couldn't be easier, and it also couldn't be more typical of my cooking: some grilled stuff mixed with some leftovers  and a surprise ingredient or two to make something new. This time the leftover component was a cup of my spicy cole slaw, and the surprise ingredient was green grapes.  The result was very satisfying: the fennel flavor stood up to the spicy cole slaw and retained just enough crunch to add textural interest to the mixture, and the lime/red onion/ginger/toasted spices in the cole slaw gave the chicken salad a unique Asian twist, with the grapes adding a surprising note of sweet juiciness.

The evening on the beach with friends was beautiful and the gang gobbled this up in no time. Summer: I love it!

1 lb boneless skinless chicken breasts
1 fennel bulb
15 green grapes, halved
1 cup spicy cole slaw
3 T basil, minced
salt, hot sauce to taste

Rinse, pat dry and spray the breasts with vegetable oil.  Slice the fennel bulb in 1/4" vertical slices and spray with vegetable oil. Grill the chicken and fennel on a medium hot charcoal and hardwood fire about 10 minutes on a side. Off the grill, drizzle the fennel with basalmic vinegar and sprinkle with salt. Allow chicken and fennel to cool to room temperature.

Slice the chicken in thin slices and cut crosswise if the slices are more than 2" long. Slice the fennel on an angle across the grain. Mix all ingredients, season to taste. Keep cool until serving.

This makes an excellent sandwich filling with lettuce and a tomato slice, or can just be served as a salad on a bed of greens.

|

Click HERE for information about the new WeightWatchers PointsPlus program.

Like it? Share this recipe with your friends...

Share

   

   Email       ShareThis

Soda Club USA

Related Posts with Thumbnails

Comments

Post a comment

Comments are moderated, and will not appear on this weblog until the author has approved them.

If you have a TypeKey or TypePad account, please Sign In.