Chicken Salad with Fennel and Dill

Chicken Salad

Is it Friday yet?  Oh my, it is not a good sign that I am already thinking that, and we are not even at Monday.  My life has been one big hurricane lately – but I haven’t yet reached the eye of the storm.  I am really hoping it comes soon before I completely fall apart.  I am definitely overextended at the moment – at work and at home, and last week just about did me in.  I figured if I didn’t post something tonight, I might never get to it…so here we go.

On top of everything going on right now, this weekend was the International Food Bloggers Conference in Seattle.  Lucky for me, there was no travelling involved – I just had to get myself out of my office on Friday and downtown for the kick-off event.  Even that was difficult – but I managed to get down there.  And I am really glad I did.  The conference was terrific, with lots product samples to try – that hopefully I can play with when things calm down a little.

I must say, I was not in the mood to socialize this weekend, and I think people could actually sense that.  I didn’t have a lot of people come up to me (was it the scowl on my face that gave that away?) and want to chat – but I did happen to meet a few people that really took me out of my shell, and to the Foodland that I long to be in.  At lunch on Saturday I chose a person with just one other person sitting – who happened to go to college with a couple of others who were at the conference, and they joined her – Adam and Lyndsay from NYC, who worked for Peanut Butter & Co.  They were awesome.  There was no break in the conversation, and they really put a smile on my face.  As well as showering me with packets of their delicious peanut butter – which my daughter basically inhaled today.  I think they have their latest Super Fan in the making.

Later that evening, as we were waiting for the Food Fair to begin, I met two others from NYC – these wonderful ladies named Christina and Alycia.  They have a fantastic blog called Feel Good Foodies – all about their food adventures in NYC and beyond.  It was really fun to look through their site today.  I felt like they were long lost friends, we had so much to talk about – of course everything tying back to food.

Which reminds me – this chicken salad.  Recently I have had to join the ranks of many who have trouble digesting lactose.  Of course those tiny Lactaid tablets work perfectly – but what a pain in the neck.  One of the products I sampled this weekend was the lactose-free Green Valley Organics sour cream.  Oh my gosh.  Wow.  I swear I could have just gotten a spoon and gone to town – good thing they just gave us a little taste.  It was so creamy and delicious, and wonderfully rich.  I can’t wait to try it in this chicken salad with fennel – which was outstanding.  Just the perfect end of summer dinner.

I have lots more to share about the conference, but this is a good start.  Now excuse me as I prepare to blow away…hurricane style.

Ingredients

  • 4 large skin-on, bone-in chicken breast (12-14 ounces)
  • 2 tablespoons olive oil
  • Kosher salt, freshly ground pepper
  • 1 fennel bulb, thinly sliced
  • 2 scallions, thinly sliced
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon Sherry vinegar
  • 1/4 cup crème fraiche or sour cream
  • 1/4 cup light mayonnaise
  • 2 teaspoons fresh lemon juice
  • Flaky sea salt (such as Maldon)

Preparation

Preheat oven to 425°. Place chicken on a small rimmed baking sheet and rub with 2 tablespoons oil; season with kosher salt and pepper. Roast until golden brown and cooked through, 25-30 minutes. Let cool, then shred into bite-size pieces.

Toss in a large bowl with fennel, scallion, dill, vinegar, chicken, sour cream, mayonnaise and lemon juice; season with kosher salt, pepper, and more vinegar, if desired.

Do ahead: Chicken can be cooked 2 days ahead; cover and chill. Shred just before using.

For a printer-friendly version of this recipe, please click here:  Chicken Salad with Fennel and Dill

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